Chicken Stir Fry Recipe
Ingredients:
2 boneless, skinless chicken breasts (or thighs), cut into thin strips or bite-sized pieces
2 tablespoons vegetable oil (or olive oil)
1 bell pepper, thinly sliced (use any color)
1 medium onion, thinly sliced
2 cups broccoli florets (fresh or frozen)
2 medium carrots, thinly sliced
2-3 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional)
1/4 cup soy sauce
2 tablespoons oyster sauce (optional, for added umami)
1 tablespoon honey (or brown sugar for sweetness)
1 tablespoon cornstarch
1/4 cup chicken broth (or water)
1 tablespoon rice vinegar (optional for tang)
Sesame seeds (optional for garnish)
Green onions, chopped (optional for garnish)
Cooked rice or noodles, for serving
Instructions:
Prepare the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, honey, cornstarch, and chicken broth. Set aside.
Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken strips and cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through. Remove the chicken from the pan and set it aside.
Stir Fry the Vegetables:
In the same pan, add the remaining 1 tablespoon of oil.
Add the onions, bell pepper, carrots, and broccoli. Stir fry for about 4-5 minutes until the vegetables are tender-crisp and slightly charred. Add the garlic and ginger, and stir fry for another 1 minute until fragrant.
Combine Chicken and Sauce:
Return the cooked chicken to the pan with the vegetables.
Pour the prepared sauce over the chicken and vegetables, and stir to coat evenly. Cook for another 2-3 minutes until the sauce thickens and the chicken is coated in the sauce.
Serve:
Serve the stir fry over cooked rice or noodles. Garnish with sesame seeds and green onions if desired.
