Chicken Stir-Fry: Common in Asian cuisine with vegetables, soy sauce, and other seasonings.
Here's a simple and delicious recipe for Chicken Stir-Fry with an Asian flair!
Chicken Stir-Fry Recipe
Ingredients
- Chicken breast: 1 pound (450 grams), thinly sliced
- Bell peppers: 1 red and 1 yellow, sliced
- Broccoli florets: 1 cup
- Carrot: 1, thinly sliced
- Snow peas: 1/2 cup
- Garlic: 2 cloves, minced
- Ginger: 1-inch piece, grated
- Green onions: 2, chopped
- Soy sauce: 3 tablespoons
- Oyster sauce: 1 tablespoon (optional, for more flavor)
- Sesame oil: 1 teaspoon
- Vegetable oil: 1 tablespoon
- Cornstarch: 1 teaspoon (for thickening sauce)
- Water: 2 tablespoons
- Salt and pepper: to taste
Instructions
Marinate the Chicken (Optional):
- In a small bowl, combine 1 tablespoon of soy sauce and a dash of sesame oil. Toss the sliced chicken in this mixture and let it marinate for 10 minutes.
Prepare the Sauce:
- In a separate bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sesame oil, and 1 teaspoon of cornstarch with 2 tablespoons of water. Set aside.
Cook the Chicken:
- Heat a wok or large skillet over medium-high heat. Add vegetable oil, then add the chicken. Cook until the chicken is golden and cooked through, about 4–5 minutes. Remove the chicken and set it aside.
Stir-Fry the Vegetables:
- In the same pan, add a bit more oil if needed. Add garlic and ginger, sauté for 30 seconds until fragrant.
- Add the sliced bell peppers, broccoli, carrot, and snow peas. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
Combine Everything:
- Add the cooked chicken back to the pan. Pour in the sauce and stir to coat all the ingredients. Stir-fry for another 1–2 minutes until the sauce thickens and everything is well coated.
Serve:
- Garnish with green onions and serve hot over steamed rice or noodles.
Enjoy your delicious and colorful Chicken Stir-Fry!
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