Speedy Chicken Stir-Fry
Quick and flavorful chicken stir-fry with crisp vegetables and a savory sauce.
10 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 boneless, skinless chicken breasts, sliced into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds
Nutrition Facts
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Instructions
Prepare the sauce: In a small bowl, mix soy sauce, oyster sauce, honey, and red pepper flakes. Set aside.
Heat vegetable oil in a large wok or skillet over high heat. Add chicken strips and cook until lightly browned, about 3-4 minutes. Remove and set aside.
In the same wok, add a bit more oil if needed. Stir-fry garlic and ginger for 30 seconds until fragrant.
Add bell peppers, broccoli, and carrot. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
Return the chicken to the wok. Pour the sauce over and toss everything together. Cook for another 2 minutes until everything is well-coated and heated through.
Drizzle with sesame oil and garnish with green onions and sesame seeds. Serve immediately over rice or noodles.
Chef's Tips
- Prep Ahead: Slice all vegetables and chicken beforehand for even quicker cooking.
- High Heat: Keep the heat high to ensure the vegetables stay crisp and the chicken cooks quickly.
- Customize: Swap vegetables based on what you have—snap peas, mushrooms, or zucchini work great.
- Extra Sauce: Double the sauce if you prefer a saucier stir-fry.
- Marinate: For extra flavor, marinate the chicken in half the sauce for 15-30 minutes before cooking.
