Introduction:
This colorful chicken stir-fry is packed with vibrant vegetables and tender chicken, all coated in a savory sauce. It’s a quick, delicious, and healthy meal that’s perfect for busy weeknights. You can customize the veggies to your liking, making them versatile and easy to adjust to what you have on hand. Serve it over rice or noodles for a complete and satisfying meal.
Ingredients:
- Chicken breast – 1 pound, thinly sliced
- Onion – 1, sliced
- Bell peppers – 1 red and 1 green, sliced
- Celery – 2 stalks, chopped
- Bok choy – 1 cup, roughly chopped
- Green onions – 2, chopped
- Garlic – 3 cloves, minced
- Ginger – 1 teaspoon, minced
- Vegetable oil – 2 tablespoons
For the Sauce:
- Soy sauce – 1/4 cup
- Oyster sauce – 2 tablespoons
- Sesame oil – 1 teaspoon
- Cornstarch – 1 teaspoon, dissolved in 2 tablespoons of water
- Brown sugar – 1 tablespoon
- Chicken broth – 1/4 cup
Instructions:
- Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, and chicken broth. Set aside. - Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook until no longer pink, about 5-6 minutes. Remove from the pan and set aside. - Sauté the Vegetables
In the same pan, add the remaining tablespoon of oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant. Add the onion, bell peppers, celery, and bok choy. Stir-fry for 4-5 minutes until the vegetables are tender-crisp. - Combine Chicken and Sauce
Return the cooked chicken to the pan. Pour in the sauce and stir well to coat the chicken and vegetables evenly. Add the dissolved cornstarch and cook for another 1-2 minutes until the sauce thickens slightly. - Garnish and Serve
Remove from heat, sprinkle chopped green onions on top, and serve hot over rice or noodles.
Enjoy your delicious homemade chicken stir-fry!