A quick and nutritious high-protein chicken stir fry packed with colorful vegetables, perfect for a healthy and satisfying meal.
1 pound boneless, skinless chicken breast, cut into thin strips
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 medium red bell pepper, sliced into thin strips
1 medium yellow bell pepper, sliced into thin strips
1 medium carrot, peeled and julienned
1 cup broccoli florets
1 cup snap peas, trimmed
3 green onions, sliced
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon honey
1 teaspoon cornstarch
2 tablespoons water
Salt, to taste
Black pepper, to taste
In a small bowl, mix the soy sauce, oyster sauce, honey, cornstarch, and water until smooth. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet, season with salt and black pepper, and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet.
Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
Add the red bell pepper, yellow bell pepper, carrot, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the sauce mixture over the chicken and vegetables, stirring continuously to coat everything evenly.
Cook for an additional 1-2 minutes until the sauce thickens and everything is heated through.
Remove from heat and sprinkle the sliced green onions on top before serving.