Here’s a quick and flavorful recipe for Chinese-Style Chicken and Vegetable Stir-Fry—perfect for a healthy weeknight dinner.
Ingredients (Serves 2–3)
For the Stir-Fry:
- 2 chicken breasts, thinly sliced
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 1 small onion, sliced
- 2–3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 2 tablespoons vegetable oil
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- ¼ cup chicken broth or water
- 1 teaspoon sugar or honey (optional)
Optional Garnishes:
- Sesame seeds
- Spring onions, chopped
- Red chili flakes
Instructions
1. Prepare the Sauce
- In a small bowl, mix soy sauce, oyster sauce, sesame oil, cornstarch, chicken broth, and sugar. Set aside.
2. Cook the Chicken
- Heat 1 tablespoon oil in a wok or large pan over medium-high heat.
- Add chicken slices and stir-fry until cooked through and lightly browned (about 4–5 minutes). Remove and set aside.
3. Cook the Vegetables
- Heat the remaining oil in the same pan.
- Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- Add carrots, bell pepper, broccoli, and onion. Stir-fry for 3–5 minutes until crisp-tender.
4. Combine and Sauce
- Return the chicken to the pan.
- Pour in the sauce and stir everything together until evenly coated and slightly thickened (1–2 minutes).
5. Serve
- Serve hot over steamed rice or noodles.
- Garnish with sesame seeds and chopped spring onions if desired.
Tips
- Cut all vegetables and chicken to similar sizes for even cooking.
- Use high heat for a true “wok-style” stir-fry—this keeps vegetables crisp.
- Add a splash of rice vinegar or a squeeze of lime at the end for a bright flavor.
If you want, I can also give a “one-pan 15-minute version” that’s even quicker for busy weeknights but still tastes restaurant-quality.
Do you want me to make that quick version?