Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tablespoons vegetable oil (or olive oil)
- 1 red bell pepper
- 1 green bell pepper
- 1 cup broccoli florets
- 1 medium carrot
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce (low sodium)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon cornstarch
- 1/4 cup water
- 2 tablespoons sesame oil
- Cooked rice or noodles for serving
- Sesame seeds and green onions for garnish (optional)
Instructions:
- Prepare the Ingredients:
- Chicken: Slice the chicken breasts into thin strips. This helps them cook quickly and evenly. Set aside.
- Vegetables:
- Core and slice the red and green bell peppers into thin strips.
- Cut the broccoli into small florets.
- Peel and thinly slice the carrot into matchsticks or thin rounds.
- Aromatics: Mince the garlic and grate the fresh ginger.
- Make the Stir-Fry Sauce:
- In a small bowl, mix the soy sauce, oyster sauce (if using), cornstarch, and water until the cornstarch is fully dissolved. This mixture will thicken and flavor the stir-fry.
- Cook the Chicken:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken strips in a single layer and cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables:
- In the same skillet, add another tablespoon of oil.
- Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant.
- Add the bell peppers, broccoli, and carrots. Stir-fry the vegetables for about 5-6 minutes, until they are tender-crisp. The vegetables should be brightly colored and still have some bite to them.
- Combine and Cook:
- Return the cooked chicken to the skillet with the vegetables.
- Pour the stir-fry sauce over the chicken and vegetables, stirring to coat everything evenly.
- Cook for another 2-3 minutes, until the sauce thickens and everything is heated through.
- Finish and Serve:
- Drizzle the sesame oil over the stir-fry for a nutty flavor and mix well.
- Serve the stir-fry over a bed of cooked rice or noodles.
- Garnish with sesame seeds and chopped green onions, if desired.
Tips:
- Variations: You can add other vegetables like snap peas, baby corn, or mushrooms. For a spicy kick, include sliced chili peppers or a dash of hot sauce.
- Protein Options: This recipe works well with shrimp, beef, or tofu as a substitute for chicken.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave.