Description
Stir-Fry Chicken and Veggies
Ingredients
2 chicken breasts, sliced into thin strips
2 tbsp vegetable oil
2 cups broccoli florets
1 red bell pepper, sliced
1 cup mushrooms, sliced
1/2 cup bean sprouts
2 green onions, chopped (for garnish)
For the Sauce:
1/4 cup soy sauce
2 tbsp oyster sauce
1 tbsp honey or brown sugar
1 tbsp cornstarch
1/4 cup chicken broth or water
1 tsp minced garlic
1/2 tsp grated ginger
Directions
Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, honey, cornstarch, chicken broth, garlic, and ginger. Set aside.
Cook the chicken: Heat 1 tbsp 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 fully cooked. Remove from skillet and set aside.
Stir-fry the veggies: Add the remaining oil to the skillet. Toss in broccoli, red bell pepper, and mushrooms. Stir-fry for 3-4 minutes until tender-crisp.
Combine: Return the chicken to the skillet and pour in the sauce. Stir well and cook for 2-3 minutes, allowing the sauce to thicken and coat the chicken and veggies.
Finish and serve: Add bean sprouts, toss, and remove from heat. Garnish with green onions and serve hot over steamed rice or noodles.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 300 kcal per serving
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Step-by-Step Guide
1. Prep Everything First: Slice chicken, chop all vegetables, and measure sauce ingredients. This is crucial for a smooth stir-fry process.
2. Make the Sauce: In a bowl, whisk soy sauce, oyster sauce, honey, cornstarch, chicken broth, garlic, and ginger until the cornstarch is fully dissolved. Set aside.
3. Cook Chicken: Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken in a single layer and let it sear for 1 minute before stirring. Cook 4-5 minutes until no longer pink. Remove to a plate.
4. Stir-Fry Vegetables: Add remaining oil. Start with broccoli and stir-fry for 2 minutes. Add bell pepper and mushrooms, cooking for another 2-3 minutes until vibrant and tender-crisp.
5. Combine and Thicken: Return chicken to the pan. Give the sauce a quick re-whisk and pour it over the chicken and veggies. Stir constantly for 2-3 minutes as the sauce bubbles and thickens.
6. Final Touch: Turn off heat. Add bean sprouts and toss gently. Garnish with green onions and serve immediately.
Serving Suggestions
This stir-fry is incredibly versatile. For a classic pairing, serve it over a bed of steamed jasmine or brown rice. It also works wonderfully with noodles like lo mein, rice noodles, or even zucchini noodles for a low-carb option. For added crunch, top with sesame seeds or chopped peanuts. A side of quick-pickled cucumbers or a simple green salad complements the savory flavors perfectly.
How-to Summary
Quickly cook sliced chicken in hot oil and set aside. In the same pan, stir-fry broccoli, bell pepper, and mushrooms until crisp-tender. Return the chicken to the pan, pour in a pre-mixed sauce of soy, oyster sauce, honey, and cornstarch, and cook until thickened. Finish by tossing in bean sprouts and garnishing with green onions. Serve hot over rice or noodles.
Frequently Asked Questions
Can I use a different protein? Absolutely. Thinly sliced beef, shrimp, tofu, or even tempeh are excellent substitutes. Adjust cooking time accordingly.
My sauce didn’t thicken. What happened? The cornstarch must be fully dissolved in cold liquid first. If it clumps, the sauce won’t thicken properly. Also, ensure the sauce comes to a simmer after adding it to the hot pan.
How can I make this gluten-free? Use tamari or a certified gluten-free soy sauce, and ensure your oyster sauce is a gluten-free version or substitute with more soy sauce and a pinch of sugar.
Can I prepare this ahead of time? You can chop ingredients and make the sauce a day in advance, but for best texture, stir-fry just before serving.
What other vegetables can I add? Snap peas, carrots, water chestnuts, baby corn, or bok choy are all great additions. Add harder veggies first and quicker-cooking ones last.
Common Mistakes to Avoid
- Crowding the Pan: Adding too much at once steams the food instead of frying it. Cook in batches if necessary.
- Undissolved Cornstarch: Always whisk cornstarch into a cold liquid before adding to heat to prevent lumps.
- Overcooking Vegetables: Aim for a tender-crisp (“al dente”) texture. They will continue to soften slightly from residual heat.
- Using Low Heat: Stir-frying requires high, consistent heat to achieve the characteristic sear and flavor.
- Not Prepping in Advance: Have all ingredients ready before you turn on the stove, as the cooking process is very fast.
Conclusion
This Stir-Fry Chicken and Veggies recipe is a cornerstone for any home cook seeking a healthy, flavorful, and fast meal. By mastering a few key techniques—like high-heat cooking and proper sauce thickening—you can create a restaurant-quality dish in under 30 minutes. Its flexibility with proteins and vegetables makes it a perfect template for using what you have on hand. We hope this enhanced guide empowers you to whip up this delicious dinner with confidence any night of the week.