Description
A quick and flavorful weeknight dinner combining tender chicken, crisp vegetables, and a sweet-savory sauce. Ready in 25 minutes with customizable veggies and a gluten-free option.
Ingredients
2 boneless, skinless chicken breasts, sliced into strips
1 cup broccoli florets
1/2 red bell pepper, julienned
10 snap peas
1/2 cup sliced mushrooms
1/4 cup julienned carrots
2 cloves garlic, minced
1 tbsp grated ginger
3 tbsp soy sauce
1 tbsp vegetarian mushroom oyster sauce (optional, or use regular oyster sauce)
1 tbsp honey
1 tsp cornstarch mixed with 1 tbsp water
2 tbsp vegetable oil
Instructions
Slice chicken into evenly sized strips and vegetables into similar shapes
Heat a wok or skillet over high heat, add 1 tbsp oil
Cook chicken until browned and nearly cooked through
Push chicken to the side, add remaining oil, sauté garlic and ginger
Add vegetables and stir-fry until tender-crisp
Mix soy sauce, honey, and oyster sauce (if using) in a bowl
Combine cornstarch and water into a slurry before adding to the pan
Stir until sauce thickens and coats the chicken and vegetables
Serve immediately with steamed rice or noodles
Notes
Use chicken thighs for richer flavor
Substitute tofu for a vegetarian version
Any fresh or frozen vegetables work; zucchini, bok choy, or green beans are great choices
Use tamari sauce instead of soy for gluten-free stir fry
Leftovers store well in airtight containers for 3-4 days
- Prep Time: 15
- Cook Time: 25
- Category: chicken
- Method: Stir-Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 full serving
- Calories: 320
- Sugar: 10g
- Sodium: 500mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 60mg