A quick and flavorful stir-fry dish featuring tender chicken and a colorful assortment of vegetables. Perfect for busy college students, this recipe combines the savory notes of soy sauce, ginger, and garlic, offering a healthy and satisfying meal that can easily be customized with your favorite veggies.
Stir-fried dishes are a staple in many Asian cuisines, known for their quick preparation and ability to highlight fresh, seasonal ingredients. This version is adapted for busy college students who need a reliable and nutritious meal.
1 lb boneless, skinless chicken breast, thinly sliced
2 tbsp vegetable oil
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas
1 carrot, julienned
2 cloves garlic, minced
1 tbsp fresh ginger, grated
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp cornstarch
2 tbsp water
1/4 cup sliced green onions
Salt and pepper to taste
Cooked rice for serving
1. In a small bowl, combine soy sauce, oyster sauce, cornstarch, and water. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken slices and stir-fry until cooked through, about 5-7 minutes. Remove the chicken and set aside.
3. In the same wok, add the remaining tablespoon of oil and add garlic and ginger. Stir-fry for 30 seconds until fragrant.
4. Add the broccoli, bell pepper, snap peas, and carrot to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. Return the chicken to the wok and pour in the sauce. Stir everything together and cook for another 2-3 minutes until the sauce has thickened.
6. Remove from heat, garnish with sliced green onions, and season with salt and pepper.
7. Serve hot over cooked rice.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or in the microwave until warmed through.
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