Ingredients
Scale
- 1 lb boneless chicken breast, thinly sliced
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or substitute with additional soy sauce)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water
Instructions
- Season the chicken slices with salt, pepper, and 1 tablespoon of soy sauce. Set aside.
- Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the seasoned chicken and stir-fry for about 4-5 minutes until cooked through. Remove and set aside.
- In the same wok, add the remaining tablespoon of oil. Sauté minced garlic and grated ginger for about 30 seconds until fragrant.
- Add julienned carrots and broccoli florets; stir-fry for about 2 minutes until starting to soften.
- Incorporate red and yellow bell peppers along with snap peas; continue cooking for another 2 minutes until all are crisp-tender.
- Return the cooked chicken to the wok and pour in the remaining soy sauce, oyster sauce, and sesame oil.
- Push ingredients to the sides of the wok and pour in the cornstarch mixture into the center. Stir everything together until thickened (about one minute).
- Toss thoroughly to coat all ingredients in the sauce. Garnish with chopped green onions before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately ¼ of recipe (200g)
- Calories: 330
- Sugar: 5g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg