Chicken Stir-Fry
A quick and customizable recipe for a delicious chicken stir-fry loaded with fresh vegetables.
Ingredients
For the Chicken and Marinade
- 1 lb boneless, skinless chicken breasts, sliced into thin strips Sliced to ensure fast and even cooking.
- 1/4 cup soy sauce Low sodium recommended for flavor during marination.
- Salt and pepper to taste Salt and pepper To season the chicken.
For the Stir-Fry
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots) Can be customized with any favorite vegetables.
- 3 cloves garlic, minced For flavor.
- 1 tablespoon ginger, minced For flavor.
For the Sauce
- 2 tablespoons oyster sauce Adds deep flavor to the stir-fry.
- 1 tablespoon cornstarch Used to thicken the sauce.
- 1 tablespoon water To mix with cornstarch.
For Cooking
- 3 tablespoons vegetable oil For frying.
- 1 meal cooked rice or noodles To serve with the stir-fry.
Instructions
Preparation
- Start by slicing the chicken breasts into thin strips.
- In a bowl, combine the sliced chicken, soy sauce, and a pinch of salt and pepper. Let it marinate for about 15-20 minutes.
- In another bowl, mix the oyster sauce, cornstarch, and water to make the sauce.
Cooking
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken to the hot skillet and cook for about 5-7 minutes until fully cooked and golden. Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil, minced garlic, and ginger; sauté for 30 seconds until fragrant.
- Add the mixed vegetables, stir-fry for about 3-4 minutes until tender yet crisp.
- Return the cooked chicken to the skillet and pour in the prepared sauce, stirring everything together. Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Serve over cooked rice or noodles.
Notes
Avoid overcrowding the pan and ensure high heat for the best results.