Ingredients
For the Stir-Fry:
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil (or sesame oil)
- 2 cups mixed vegetables (e.g., bell peppers, broccoli, snap peas, carrots)
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated (or 1 teaspoon ground ginger)
- 2 green onions, sliced (for garnish)
For the Sauce:
- 1/4 cup soy sauce (low-sodium recommended)
- 2 tablespoons oyster sauce (optional)
- 1 tablespoon cornstarch
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 teaspoon sesame oil (optional)
- 1/4 cup water
Instructions
Step 1: Prepare the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, honey, rice vinegar, sesame oil, and water until well combined. Set aside.
Step 2: Cook the Chicken
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the sliced chicken to the skillet and cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
Remove the chicken from the skillet and set aside.
Step 3: Stir-Fry the Vegetables
In the same skillet, add the remaining tablespoon of oil.
Add the mixed vegetables, garlic, and ginger. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
Step 4: Combine and Finish
Add the cooked chicken back to the skillet with the vegetables.
Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly.
Cook for an additional 2-3 minutes until the sauce has thickened slightly.
Step 5: Serve
Remove from heat and garnish with sliced green onions.
Serve hot over rice or noodles.
- Prep Time: 15
- Cook Time: 15