Description
A quick and balanced meal featuring tender chicken and crisp vegetables in a savory sauce, served over fluffy jasmine rice. Perfect for a weeknight dinner!
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, thinly sliced
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 2 cups cooked jasmine rice
- Sesame seeds for garnish (optional)
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add a little more oil if needed, and stir-fry the garlic and ginger for about 30 seconds until fragrant.
- Add the bell pepper, broccoli, snap peas, and carrot. Stir-fry the vegetables for about 5 minutes until they are tender-crisp.
- Return the cooked chicken to the skillet. Add the soy sauce, hoisin sauce, oyster sauce, and sesame oil. Stir well to coat everything evenly and cook for another 2-3 minutes.
- Serve the stir-fry over a bed of cooked jasmine rice. Garnish with chopped green onions and sesame seeds if desired.
Notes
For added flavor, try marinating the chicken in soy sauce and ginger before cooking. Adjust the sauce quantities to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes