A quick and flavorful dish that’s perfect for a weeknight meal. This recipe combines tender chicken with a colorful array of vegetables for a healthy and satisfying meal.
Ingredients:
- For the Chicken:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
- For the Vegetables:
- 1 tbsp olive oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- For the Sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp honey
- 1 tsp rice vinegar
- 1/2 tsp sesame oil
- 1/4 cup chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Instructions:
- Prepare the Chicken:
- In a bowl, combine chicken pieces with cornstarch, soy sauce, ginger, and black pepper. Toss to coat evenly and marinate for at least 15 minutes.
- Cook the Chicken:
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. Cook the Vegetables: * Add 1 tablespoon olive oil to the skillet. * Add onion and garlic and cook until softened, about 5 minutes. * Add red bell pepper, green bell pepper, broccoli, and carrots. Cook for 5-7 minutes, or until slightly tender-crisp.
- Make the Sauce:
- In a small bowl, whisk together soy sauce, oyster sauce (if using), honey, rice vinegar, sesame oil, and chicken broth.
- Combine and Finish:
- Return the cooked chicken to the skillet with the vegetables.
- Pour the sauce over the chicken and vegetables.
- Bring to a simmer and cook for 1-2 minutes, or until the sauce has thickened.
- Stir in the cornstarch slurry and cook for another minute, or until the sauce has thickened slightly.
- Serve:
- Serve the Stir Fried Chicken with Vegetables immediately over rice or noodles.