Chicken Stir Fry

• 1 lb chicken breast, sliced
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Cooked rice, for serving

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add chicken slices and cook until browned and reaches an internal temperature of 165°F, about 5 minutes. Remove and set aside.
3. 3 Add the remaining oil, then garlic and ginger. Stir-fry for 30 seconds until fragrant.
4. 4 Add bell pepper and broccoli. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
5. 5 Return chicken to the skillet. Add soy sauce, oyster sauce, and sesame oil. Toss to coat.
6. 6 Serve immediately over cooked rice.

Nutrition

Tips

• Slice chicken against the grain for the most tender bites.
• For extra flavor, marinate the chicken in soy sauce for 20 minutes before cooking.
• Feel free to swap in your favorite veggies.
• Use low-sodium soy sauce to control the saltiness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave until warmed through.

Serving Suggestions

• Serve with steamed jasmine rice.
• Add a side of egg rolls for a complete meal.
• Pair with a crisp cucumber salad.
• A drizzle of Sriracha adds a spicy kick.

FAQ