Easy Healthy Chicken Stir Fry
A quick and delicious stir fry packed with tender chicken and vibrant vegetables, perfect for busy weeknights.
Equipment
- large skillet or wok
- medium bowl
- cutting board
- knife
Ingredients
- 1 pound Boneless, skinless chicken breasts Cut into bite-sized pieces.
- 2 tablespoons Vegetable oil For cooking.
- 2 cloves Garlic Minced.
- 1 tablespoon Fresh ginger Minced.
- 1 medium Bell pepper Sliced (any color).
- 1 cup Broccoli florets Fresh.
- 1 cup Snap peas Fresh.
- 1 medium Carrot Thinly sliced.
- 3 tablespoons Soy sauce Low sodium recommended.
- 1 tablespoon Oyster sauce Adds depth of flavor.
- 1 tablespoon Cornstarch For thickening.
- 1/4 cup Chicken broth For the sauce.
- to taste Salt and pepper For seasoning.
- for serving Cooked rice or noodles To serve with the stir fry.
Instructions
- In a medium bowl, combine chicken pieces with soy sauce, oyster sauce, and cornstarch. Mix well and let marinate for about 15 minutes.
- While the chicken is marinating, chop the bell pepper, broccoli, snap peas, and carrot.
- In a small bowl, mix chicken broth with a little extra soy sauce if desired. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until cooked through.
- Remove the chicken from the skillet and set aside. In the same skillet, add garlic and ginger, cooking for about 30 seconds until fragrant.
- Add the chopped bell pepper, broccoli, snap peas, and carrot. Stir-fry for about 4-5 minutes until tender-crisp.
- Return the cooked chicken to the skillet, pour in the stir fry sauce, and stir everything together. Cook for an additional 2-3 minutes.
- Serve hot over cooked rice or noodles.
Notes
This stir fry is highly customizable; feel free to swap in your favorite vegetables or proteins.