TASTY

Introduction:

This Chicken Stir-Fry is a fast, flavorful dish that brings together tender chicken pieces, crisp vegetables, and a savory homemade stir-fry sauce. Inspired by classic Asian flavors, this meal is a great go-to when you need something healthy, colorful, and satisfying in under 30 minutes. Serve it over steamed rice or noodles for a complete dish.

🛒 Ingredients:

For the Stir-Fry:

1 lb (450g) boneless, skinless chicken breasts (or thighs), thinly sliced
2 tablespoons vegetable oil (or sesame oil)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 medium carrot, thinly sliced
1 small red onion, sliced
2 garlic cloves, minced
1 teaspoon fresh ginger, grated (optional)
2 green onions, chopped (for garnish)
Sesame seeds (optional garnish)

For the Stir-Fry Sauce:

3 tablespoons soy sauce (low sodium if preferred)
1 tablespoon oyster sauce (optional for added depth)
1 tablespoon hoisin sauce (or more soy sauce)
1 teaspoon cornstarch
1/2 cup chicken broth or water
1 tablespoon honey or brown sugar
1 teaspoon rice vinegar (or apple cider vinegar)
A dash of black pepper
A few drops of toasted sesame oil (optional, for extra flavor)

🍳 Instructions & Method:

Step 1: Prep the Ingredients

Slice the chicken thinly across the grain for tenderness.
Wash and cut all vegetables into uniform bite-sized pieces.
Mix all the sauce ingredients in a small bowl or jar and stir until smooth. Set aside.

Step 2: Cook the Chicken

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken and cook for 4–5 minutes, until lightly browned and cooked through. Remove the chicken and set aside.

Step 3: Stir-Fry the Vegetables

In the same pan, add another tablespoon of oil.
Add garlic, ginger, and onions. Stir for about 30 seconds until fragrant.
Add the carrots and broccoli first, cooking for 2–3 minutes.
Then add bell peppers and cook for another 2 minutes. Keep vegetables slightly crisp for better texture.

Step 4: Combine Everything

Return the cooked chicken to the pan.
Stir the sauce once more (cornstarch may settle), then pour it over the chicken and veggies.
Stir well and cook for another 2–3 minutes until the sauce thickens and coats everything evenly.

Step 5: Serve

Remove from heat and garnish with chopped green onions and sesame seeds.
Serve hot over steamed rice, jasmine rice, or noodles.

✅ Tips:

For extra heat: Add a dash of chili flakes or sriracha.
Want it vegetarian? Swap chicken for tofu and use veggie broth.
Time-saving hack: Use frozen stir-fry veggies if you’re short on time.