Ingredients:
- Chicken: 1 lb (450g) boneless, skinless chicken breast or thighs, cut into thin strips
- Vegetables: Use any combo you like, such as:
- 1 bell pepper (red, yellow, or green), sliced
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1 zucchini, sliced
- 1 small onion, sliced
- 1 cup snap peas or snow peas (optional)
- Aromatics:
- 3 garlic cloves, minced
- 1 inch piece of fresh ginger, grated (optional)
- Sauce:
- 1/4 cup soy sauce
- 2 tbsp oyster sauce or hoisin sauce (optional)
- 1 tbsp rice vinegar (or white vinegar)
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil (optional)
- 1/4 cup chicken broth or water (for thinner sauce)
- For Cooking:
- 2-3 tbsp vegetable oil
- Salt and pepper to taste
- Optional: Sesame seeds or green onions for garnish
Instructions:
- Prepare the Chicken: Season chicken strips with a pinch of salt and pepper.
- Make the Sauce: In a bowl, whisk together soy sauce, oyster or hoisin sauce, vinegar, honey, sesame oil, and chicken broth or water. Set aside.
- Cook the Chicken:
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
- Add chicken in a single layer, cooking for 2-3 minutes on each side until golden and cooked through. Transfer to a plate.
- Cook the Vegetables:
- Add another 1-2 tbsp of oil to the pan.
- Add garlic and ginger, stirring for about 30 seconds until fragrant.
- Add harder vegetables (like carrots and broccoli) first and stir-fry for 2-3 minutes.
- Add softer vegetables (like bell peppers and zucchini) and continue cooking for another 2-3 minutes until all are tender-crisp.
- Combine and Serve:
- Return the chicken to the pan and pour the sauce over everything.
- Toss well to coat, and let it cook for another 1-2 minutes to heat through and allow the sauce to thicken slightly.
- Taste and adjust seasoning if needed.
- Garnish and Serve: Sprinkle with sesame seeds or green onions if desired. Serve over rice, noodles, or enjoy as-is.
Enjoy your flavorful chicken vegetable stir-fry!