Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup chicken broth
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- Sesame seeds for garnish
Instructions
- Begin by marinating the sliced chicken in a mix of soy sauce and cornstarch for about 15-20 minutes.
- In a large skillet or wok, heat vegetable oil over medium-high heat and cook the marinated chicken until golden brown and cooked through, about 5-7 minutes.
- Set the chicken aside, then sauté minced garlic and grated ginger in the same pan for about 30 seconds.
- Add the red bell pepper, broccoli, and snap peas, and stir-fry for 3-5 minutes until vibrant and slightly tender.
- Return the chicken to the skillet, add chicken broth and oyster sauce, and stir until well-coated and heated through.
- Drizzle sesame oil over the stir-fry, stir again, and serve immediately, garnished with sesame seeds.
Notes
- This dish can be served with steamed rice or noodles.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a nutritious twist, try serving it atop quinoa instead of rice.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg