Ginger Garlic Chicken and Winter Vegetable Stir Fry

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 red bell pepper, sliced
• 1 cup snap peas
• 3 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 green onions, sliced
• Salt and pepper to taste

Steps

1. 1 Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Season the chicken with salt and pepper, then stir-fry until cooked through and set aside.
3. 3 In the same skillet, add the remaining oil and sauté garlic and ginger until fragrant.
4. 4 Add broccoli, carrots, and bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
5. 5 Stir in snap peas and cook for another minute.
6. 6 Return chicken to the skillet and add soy sauce and oyster sauce. Toss to coat.
7. 7 Drizzle with the cornstarch slurry and cook until the sauce thickens.
8. 8 Finish with sesame oil and green onions.
9. 9 Serve immediately.

Equipment

• Large skillet or wok
• Spatula

Variations

• Add a splash of rice vinegar for extra tang.
• Substitute chicken with tofu for a vegetarian version.

Substitutions

• If oyster sauce is unavailable, use an additional tablespoon of soy sauce with a teaspoon of sugar.

Pairings

• Steamed jasmine rice
• Egg noodles
• Cucumber salad

Nutrition

Tips

• Slice the chicken against the grain for maximum tenderness.
• Have all ingredients prepped and ready before cooking, as stir-frying is quick!

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop.

Serving Suggestions

• Serve with steamed jasmine rice or a side of egg noodles.
• Pair with a simple cucumber salad for a refreshing contrast.

FAQ