Chicken Stir-Fry with Vegetables [ 25 min ]
Not only is this dish visually appealing with its colorful array of vegetables, but it is also a fantastic option for a quick and healthy dinner. Packed with lean protein and fresh veggies, this stir-fry is a great way to enjoy a nutritious meal without sacrificing flavor. Perfect for busy weeknights, it’s sure to become a staple in your meal rotation, bringing both taste and convenience to your table. Time-saving and nutritious, it's a vibrant dish ready in less than 30 minutes.
Ingrédients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 medium carrot, julienned
- 2 cups broccoli florets
- 1/2 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1 teaspoon sesame oil
Instructions
- In a bowl, marinate the chicken slices with soy sauce for about 10 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
- In the same pan, add the remaining 1 tablespoon of vegetable oil.
- Add garlic and ginger, sautéing until fragrant, about 30 seconds.
- Add the red and green bell peppers, carrots, broccoli, and snap peas to the pan. Stir and cook for about 4-5 minutes until vegetables are tender-crisp.
- In a small bowl, mix the cornstarch with chicken broth until smooth.
- Return the chicken to the pan and pour the cornstarch mixture over the chicken and vegetables.
- Add the oyster sauce and sesame oil, stirring to combine and until the sauce thickens, about 2-3 minutes.
- Serve hot over steamed rice or noodles.
Nutrition
Serving: 100gCalories: 300kcalCarbohydrates: 25gProtéines: 25gFat: 10gSucre: 8g
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