Ingredients
Scale
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 green onions, chopped
- Sesame seeds for garnish
Instructions
- Slice chicken into thin strips (marinate in 1 tbsp soy sauce and 1 tsp cornstarch for 10 minutes if desired)
- Heat wok with 1 tbsp oil, stir-fry garlic and ginger for 30 seconds until fragrant
- Add chicken and cook for 4-5 minutes until no longer pink, then remove from wok
- Add remaining oil and stir-fry vegetables for 3-4 minutes until crisp-tender
- Return chicken to wok, add sauces and seasonings, toss everything together for 1-2 minutes
- Garnish with green onions and sesame seeds before serving
Notes
- Use high heat for authentic stir-fry texture and flavor
- Prep all ingredients before starting to cook
- Donβt overcrowd the wok β cook in batches if necessary
- For extra crisp vegetables, blanch them briefly before stir-frying
- Make it gluten-free by using tamari instead of soy sauce
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: High-Protein
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 280 Kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg