Description
A delicious stir-fry with chicken and colorful vegetables, perfect for a quick meal!
Ingredients
Scale
- 1½ pounds boneless skinless chicken thighs or breasts (thinly sliced)
- 1 large red bell pepper (cut into sticks)
- 1 small head broccoli (cut into florets)
- 1 small head cauliflower (cut into florets)
- 2 tablespoons vegetable oil (divided)
- ⅓ cup soy sauce (low-sodium preferred)
- ⅓ cup chicken broth (low-sodium preferred)
- 3 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon freshly ground black pepper (coarsely ground)
- 1 teaspoon garlic powder
- 1 teaspoon toasted sesame oil
- 2 tablespoons cornstarch (+ 3 tablespoons water for slurry)
Instructions
- In a bowl, whisk ⅓ cup soy sauce, ⅓ cup chicken broth, 3 tablespoons oyster sauce, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon freshly ground black pepper, 1 teaspoon garlic powder, and 1 teaspoon toasted sesame oil. Set aside ⅓ cup for marinade and save the rest.
- Toss the sliced chicken in 1/3 cup of the marinade, cover, and refrigerate for 30 minutes while preparing the veggies.
- Heat 1 tablespoon of the 2 tablespoons vegetable oil in a large non-stick or wok-style pan over medium-high heat.
- Add small head broccoli and small head cauliflower and stir-fry for 3–4 minutes until starting to soften.
- Add the red bell pepper and stir-fry for another 2–3 minutes. Remove veggies to a plate.
- In the same pan, add the remaining 1 tablespoon of vegetable oil.
- Add the marinated chicken and stir-fry until cooked through and browned, about 6–8 minutes.
- Gather all cooked chicken and veggies back in the pan.
- In a small jug, whisk 2 tablespoons cornstarch + water to form a slurry.
- Pour in the remaining sauce and the cornstarch slurry, tossing everything to coat.
- Let everything simmer for 1–2 minutes until the sauce thickens into a glossy glaze.
Notes
- Make sure not to overcrowd the pan when stir-frying.
- Cooking in batches may be necessary to ensure even cooking.
- This dish can be served over rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg