Chicken and Vegetable Stir-Fry

This Chicken and Vegetable Stir-Fry is packed with nutritious veggies and coated in a healthy stir-fry sauce. Bonus: it's ready in around 30 minutes!

Course: Main Course
Cuisine: Chinese
Keyword: Chicken Stir Fry, Stir Fry
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Author: Jaclyn

Ingredients

  • 1 lb chicken breasts , sliced into small strips
  • 3/4 cup low-sodium chicken broth
  • 1/3 cup low-sodium soy sauce
  • 1 Tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 Tbsp cornstarch
  • 1 1/2 tsp granulated sugar
  • 1 1/2 Tbsp vegetable oil
  • 2 1/2 cups broccoli florets , chopped into bite size pieces
  • 1 1/2 cups chopped carrots (about 4)
  • 1 red bell pepper , seeded and sliced into strips and strips halved (1 1/2 cups)
  • 1 cup chopped yellow onion (1 small)
  • 1 Tbsp peeled and finely minced fresh ginger
  • 1 1/2 cups sugar snap peas , sliced into halves
  • 1 1/2 cups sliced mushrooms
  • 3 cloves garlic , minced

Instructions

  1. Place chicken in a gallon size resealable bag. In a 2 cup liquid measuring cup or a bowl, whisk together chicken broth, soy sauce, oyster sauce and sesame oil. Immediately after whisking well, measure out 1/4 cup (before all the sesame oil just returns to the top). Pour the 1/4 cup over chicken in bag and let marinate in fridge 10 - 15 minutes (now is a good time to chop all the veggies). Whisk cornstarch and sugar into remaining soy sauce mixture.
  2. Heat oil in a wok or a non-stick pot over medium-high heat. Remove chicken from marinade and add chicken to wok. Heat chicken until halfway cooked through, about 3 minutes, tossing occasionally. Add in broccoli, carrots, bell pepper, onion and ginger. Cook, tossing occasionally, 4 minutes. Add in snap peas, mushrooms and garlic and cook 2 minutes longer. 

  3. Whisk soy sauce mixture once more, then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 2 minutes. 

  4. Serve warm over white or brown rice (I served mine with short grain brown rice, not pictured here. It's my favorite).

Recipe Notes

  • Make sure the sauce comes to a simmer after you add it to the chicken and vegetable stir-fry. If the sauce doesn't get hot enough, it won't thicken properly. 
  • Recipe source: Cooking Classy