Chicken Breast Stir Fry
A quick and flavorful chicken breast stir fry loaded with colorful vegetables and a savory soy-ginger sauce. Perfect for a healthy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4
Ingredients
2 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 medium carrot, julienned
1 cup broccoli florets
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 green onions, sliced
3 tablespoons low sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon cornstarch
1/4 cup low sodium chicken broth
1 teaspoon sesame oil
Salt, to taste
Freshly ground black pepper, to taste
Instructions
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and chicken broth until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken breast to the skillet, season with salt and pepper, and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove chicken from skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet.
Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
Add the sliced red and yellow bell peppers, julienned carrot, and broccoli florets. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared sauce over the chicken and vegetables. Stir well to coat and cook for 2-3 minutes until the sauce thickens.
Drizzle sesame oil over the stir fry and toss to combine.
Remove from heat and garnish with sliced green onions before serving.