Description
This Chicken Stir-Fry with Vegetables is a flavorful and healthy dish packed with tender chicken, crunchy vegetables, and a savory sauce. Quick and easy to prepare, it’s a perfect meal for busy weeknights and pairs wonderfully with steamed rice.
Ingredients
Scale
- 1 lb chicken breast, sliced
- 1 cup sliced mushrooms
- 1 cup sliced carrots
- 1 cup snow peas
- 1 cup sliced bamboo shoots
- 1 cup sliced water chestnuts
- 1/2 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- In a small bowl, mix together chicken broth, soy sauce, oyster sauce, and cornstarch. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic and ginger, and cook until fragrant.
- Add chicken slices and cook until no longer pink.
- Add mushrooms, carrots, snow peas, bamboo shoots, and water chestnuts. Stir-fry for a few minutes until vegetables are tender-crisp.
- Pour the sauce mixture over the chicken and vegetables. Cook until the sauce thickens.
- Season with salt and pepper to taste.
- Serve hot with steamed rice.
Notes
- You can use other vegetables like bell peppers, broccoli, or baby corn based on your preference.
- For a spicier version, add some chili flakes or fresh sliced chili to the stir-fry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes