This Chicken Stir Fry recipe is a quick and delicious meal perfect for busy weeknights. Packed with colorful vegetables and tender chicken, it’s a nutritious and flavorful dish that’s sure to please the whole family. The homemade stir fry sauce brings everything together with a perfect balance of savory and sweet. Serve it over rice for a complete meal that’s ready in under 30 minutes.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 carrots, julienned
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 green onions, chopped
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked rice, for serving
- Sesame seeds, for garnish (optional)
Instructions:
- Prepare the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Stir Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the garlic and ginger, cooking for about 30 seconds until fragrant. Add the bell peppers, broccoli, snap peas, and carrots. Stir fry for about 4-5 minutes until the vegetables are tender-crisp.
- Combine: Return the chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring to coat. Add the cornstarch mixture to thicken the sauce, cooking for an additional 1-2 minutes.
- Serve: Serve the stir fry over cooked rice. Garnish with chopped green onions and sesame seeds, if desired.
