Is it as simple as: Sauté sliced vegetables and your choice of protein (e.g., chicken, shrimp, tofu) in a pan with soy sauce and your favorite stir-fry sauce… However, here is the step-by-step recipe.
Ingredients:
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional, adds depth of flavor)
- 1 tablespoon cornstarch or tapioca starch
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 onion, sliced
- 1 bell pepper (any color), sliced
- 1 cup broccoli florets
- 1 carrot, sliced
- 1 cup snap peas or snow peas
- 1/4 cup chicken broth or water
- Salt and black pepper to taste
- Cooked rice or noodles for serving
Instructions:
- Marinate the Chicken:
- In a bowl, mix the sliced chicken with soy sauce, oyster sauce (if using), and cornstarch. Let it marinate for about 15-20 minutes.
- Prepare the Vegetables:
- While the chicken is marinating, chop all the vegetables as indicated in the ingredients list.
- Stir-Fry the Chicken:
- Heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and swirl it around the pan.
- Add the marinated chicken to the hot pan and stir-fry until it’s cooked through and slightly browned. Remove the chicken from the pan and set it aside.
- Stir-Fry the Vegetables:
- In the same pan, add another tablespoon of vegetable oil. Add minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add sliced onion, bell pepper, broccoli, carrot, and snap peas to the pan. Stir-fry for 2-3 minutes or until the vegetables are crisp-tender.
- Combine the Chicken and Vegetables:
- Return the cooked chicken to the pan with the vegetables. Mix everything together.
- Add Sauce and Broth:
- Pour the chicken broth or water into the pan to create a sauce. Season with salt and black pepper to taste. Toss everything to combine.
- Serve:
- Serve the delicious Chicken Vegetable Stir-Fry over cooked rice or noodles.
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