Elevate your dinner game with a quick and flavorful Chicken and Vegetable Stir-Fry. This dish is a perfect balance of tender chicken, crisp vegetables, and a savory stir-fry sauce. Let’s get cooking:
INGREDIENTS
For the Stir-Fry Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch
For the Stir-Fry:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil, divided
- 3 cups mixed vegetables (broccoli florets, bell peppers, snap peas, carrots, etc.), chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced
- Cooked rice or noodles, for serving
- Sesame seeds and chopped green onions, for garnish (optional)
DIRECTIONS
For the Stir-Fry Sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and cornstarch. Set aside.
For the Stir-Fry:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add the chicken pieces and stir-fry until they are cooked through and no longer pink in the center. Remove the cooked chicken from the wok and set it aside.
- In the same wok, add the remaining 1 tablespoon of vegetable oil.
- Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the chopped mixed vegetables to the wok and stir-fry for 3-4 minutes or until they are crisp-tender.
- Return the cooked chicken to the wok and pour the stir-fry sauce over the chicken and vegetables.
- Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- Serve your Chicken and Vegetable Stir-Fry hot over cooked rice or noodles.
- Garnish with sesame seeds and chopped green onions for added flavor and a pop of color if desired.
