A quick and flavorful stir fry made with tender chicken, crisp vegetables, and a savory garlic-soy sauce. Perfect for busy weeknights and meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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1 lb boneless, skinless chicken breast or thighs, sliced thin
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2 tbsp soy sauce
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1 tbsp oyster sauce
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1 tsp sesame oil
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1 tsp cornstarch (for marinade)
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2 cups broccoli florets
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1 bell pepper, sliced
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1 carrot, julienned
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1 cup snap peas
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½ onion, sliced
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2 garlic cloves, minced
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1 tsp fresh ginger, grated
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2 tbsp oil (vegetable or peanut)
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Sauce:
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3 tbsp soy sauce
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1 tbsp oyster sauce
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1 tbsp rice vinegar or lime juice
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1 tsp brown sugar or honey
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1 tsp cornstarch
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2 tbsp water
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Instructions
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Marinate chicken in soy sauce, sesame oil, and cornstarch for 10–15 minutes.
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Mix sauce ingredients in a bowl and set aside.
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Heat 1 tbsp oil in a wok over medium-high heat. Cook chicken until browned and cooked through. Remove and set aside.
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Add remaining oil, stir fry broccoli, carrots, and bell pepper for 2 minutes. Add snap peas and onion, cook 2 more minutes.
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Return chicken to the pan. Add sauce and stir well. Cook for 2 minutes until sauce thickens.
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Serve hot over rice or noodles.