Description
A quick and easy stir-fry with garlicky chicken, colorful vegetables, and fluffy rice. Perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- Cooked white rice for serving
Instructions
- Cook rice according to package directions; keep warm.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, chicken broth, and cornstarch. Set aside.
- Heat vegetable oil in a wok or large skillet over high heat.
- Add chicken and cook until browned and cooked through, about 5 minutes. Remove and set aside.
- In the same pan, add garlic, bell pepper, broccoli, and carrot. Stir-fry for 2-3 minutes until crisp-tender.
- Return chicken to the pan. Pour sauce over everything and toss to coat. Cook for 1-2 minutes until sauce thickens.
- Serve over fluffy rice.
Notes
For extra heat, add red pepper flakes. Can substitute chicken with tofu or shrimp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Main Course
- Cuisine: Asian
Nutrition
- Calories: 380 kcal
- Sugar: 6 g
- Fat: 12 g
- Carbohydrates: 35 g
- Protein: 30 g