Chicken stir-fry is a popular dish in many Asian cuisines, characterized by bite-sized pieces of chicken that are quickly cooked in a hot pan or wok with a variety of vegetables, sauces, and seasonings. The dish typically involves high heat and constant stirring or tossing of the ingredients, hence the name “stir-fry.”
Chicken Stir Fry
4
servings20
minutes6
minutesChicken stir-fry is often served over steamed rice or noodles, creating a satisfying and balanced meal. It is a versatile dish that can be customized according to personal taste preferences and dietary restrictions.
Ingredients
1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon ginger, grated
1 onion, sliced
1 bell pepper, sliced
1 carrot, sliced
1 cup broccoli florets
Salt and pepper to taste
Optional garnish: chopped green onions or sesame seeds
Directions
- In a bowl, combine the soy sauce, oyster sauce, and cornstarch. Add the chicken pieces and toss to coat. Let it marinate for about 15-20 minutes.
- Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and grated ginger and cook for about 1 minute until fragrant.
- Add the marinated chicken to the pan, spreading it out in a single layer. Cook for about 5-6 minutes or until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside.
- In the same pan, add the sliced onion, bell pepper, carrot, and broccoli florets. Stir-fry the vegetables for about 4-5 minutes until they are crisp-tender.
- Return the cooked chicken to the pan with the vegetables. Stir everything together and cook for an additional 1-2 minutes to heat the chicken through.
- Season with salt and pepper to taste. If desired, garnish with chopped green onions or sesame seeds for added flavor and presentation.
- Serve the chicken stir-fry hot over steamed rice or noodles.