Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons soy sauce (low-sodium if preferred)
- 1 tablespoon oyster sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1/2 cup snap peas
- 1 teaspoon sesame oil (optional for extra flavor)
- Sesame seeds and green onions for garnish
Instructions
- Slice chicken into thin strips and marinate with soy sauce, oyster sauce, honey, ginger, and garlic for 10 minutes.
- Heat vegetable oil in a wok or skillet over medium-high heat.
- Stir-fry chicken for 4-5 minutes until cooked, then set aside.
- In the same wok, stir-fry bell pepper, broccoli, carrot, and snap peas for 3-4 minutes until crisp-tender.
- Return chicken to the wok, drizzle with sesame oil, and toss everything together for 1 minute.
- Serve hot over rice or noodles, garnished with sesame seeds and green onions.
Notes
- Cut all ingredients into uniform sizes for even cooking.
- Don’t overcrowd the wok—cook in batches if necessary.
- Use high heat to achieve that signature stir-fry texture.
- Feel free to swap vegetables based on what’s in season.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving
- Calories: 280 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg