Ingredients
Scale
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsp soy sauce (low-sodium if preferred)
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 green onions, chopped
- 1 tsp sesame oil (optional)
- Cooked rice, for serving
Instructions
- Slice the chicken breast into thin, even strips for quick cooking. In a bowl, combine the chicken with soy sauce, oyster sauce, and cornstarch. Mix well and let marinate for 10 minutes while you prep the vegetables.
- Heat a wok or large skillet over high heat. Add 1 tbsp of vegetable oil and swirl to coat the pan. Once the oil is shimmering, it’s ready for stir-frying.
- Add the marinated chicken to the hot wok and stir-fry for 3-4 minutes until lightly browned. Push the chicken to one side, add the remaining oil, then toss in the garlic and ginger. Stir for 30 seconds until fragrant.
- Toss in the bell pepper, broccoli, and carrot. Stir-fry for 3-4 minutes until crisp-tender. Drizzle with a splash of soy sauce and oyster sauce, then toss everything together. Finish with a drizzle of sesame oil and green onions.
Notes
- High Heat is Key: Stir-frying requires intense heat to sear ingredients quickly while keeping them crisp.
- Prep Ahead: Chop all ingredients before cooking—once you start stir-frying, it moves fast!
- Customize Veggies: Swap in snap peas, mushrooms, or baby corn for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: High-Protein