Chicken Stir-Fry
Ingredients
The sauce
-
2
Tbsp
soy sauce
-
4
tsp
cornstarch
-
¾
cup
low-sodium chicken broth
-
1
Tbsp
oyster sauce
-
1
tsp
toasted sesame oil
-
1
Tbsp
honey or brown sugar
The chicken
-
1
lb
boneless skinless chicken breasts
The vegetables
-
2
Tbsp
vegetable oil or light olive oil
-
1½
cups
sliced carrots
-
1
small
yellow onion
-
2½
cups
broccoli florets
-
1
medium
red bell pepper
-
1½
cups
sugar snap peas
-
1
Tbsp
fresh ginger
-
3
cloves
garlic
Instructions
- Whisk together soy sauce and cornstarch, then add chicken broth, oyster sauce, sesame oil, and honey. Set aside.
- Heat oil in a skillet over medium-high heat.
- Dry the chicken, season with salt, and add to the skillet in an even layer.
- Cook the chicken for about 6 minutes, turning halfway, until fully cooked.
- Transfer the chicken to a plate, leaving oil in the skillet.
- Add more oil to the skillet and sauté carrots and onions for 4 minutes.
- Add broccoli, bell pepper, peas, ginger, and garlic, sautéing until nearly tender.
- Pour the sauce mixture into the pan and cook until thickened and veggies are tender.
- Return the chicken to the skillet and toss to combine.
- Serve immediately over rice, garnished with red pepper flakes or sesame seeds if desired.
Nutrition Facts (estimated)
Servings
5
Calories
251
Total fat
9g
Total carbohydrates
19g
Total protein
24g
Sodium
662mg
Cholesterol
58mg
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