Chicken Stir

Ingredients

For the Stir-Fry:

• 1 lb boneless, skinless chicken breast, sliced into thin strips
• 1 red bell pepper, sliced into thin strips
• 1 cup carrots, julienned or sliced
• 1 1/2 cups broccoli florets
• 1 small onion, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil (or sesame oil for extra flavor)
• 1/4 cup green onions, chopped (for garnish)

For the Stir-Fry Sauce:

• 3 tbsp soy sauce (low sodium preferred)
• 1 tbsp honey (or brown sugar)
• 1 tbsp oyster sauce (optional)
• 1 tsp fresh ginger, grated
• 1/2 tsp red pepper flakes (optional for spice)
• 1 tsp cornstarch, mixed with 2 tbsp water

Instructions

Prepare the Chicken and Vegetables

1. Slice the Chicken:
   • Slice the chicken breast into thin strips for quick and even cooking. Season lightly with salt and pepper.
2. Chop the Vegetables:
   • Prepare the bell pepper, carrots, broccoli, and onion by slicing them into thin, even pieces.

Make the Stir-Fry Sauce

3. Mix the Sauce:
   • In a small bowl, whisk together the soy sauce, honey, oyster sauce (if using), grated ginger, red pepper flakes, and the cornstarch-water mixture. Set aside.

Cook the Chicken Stir-Fry

4. Sear the Chicken:
   • Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken strips and stir-fry for 4–5 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
5. Cook the Vegetables:
   • In the same skillet, add the remaining oil. Stir-fry the onion, broccoli, carrots, and bell pepper for 4–5 minutes until crisp-tender. Add garlic and stir for another 30 seconds.
6. Combine Everything:
   • Return the chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for 2 minutes until the sauce thickens.

Serve

7. Plate and Garnish:
   • Serve the stir-fry hot over steamed rice, quinoa, or noodles. Garnish with chopped green onions and optional sesame seeds for extra flavor.

Tips and Variations

• Spicy Kick: Add Sriracha or chili paste for extra heat.
• Vegetable Swaps: Use snow peas, snap peas, or zucchini if preferred.
• Protein Options: Swap chicken for shrimp, beef, or tofu for a different take.
• Make It Low-Carb: Serve the stir-fry over cauliflower rice or zucchini noodles.

Serving Suggestions

Pair this Chicken Stir-Fry with Vegetables with a side of steamed jasmine rice, brown rice, or stir-fried noodles for a complete and balanced meal. Add a simple cucumber salad or miso soup for extra freshness.

What Makes This Recipe Special

This Chicken Stir-Fry is a quick, healthy, and customizable dinner recipe packed with protein, colorful vegetables, and a flavorful sauce. Ready in under 30 minutes, it’s perfect for busy weeknights or meal prep.