Description
A vibrant and flavorful quick chicken stir fry, perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 cup bell peppers (mixed colors, sliced)
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1 tsp fresh ginger, minced
- 3 tbsp low-sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- Salt and pepper to taste
- 1 tbsp vegetable oil for cooking
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken strips. Season them with salt and pepper. Cook until browned, about 5 minutes.
- Toss in bell peppers, broccoli, carrots, and ginger. Stir-fry for an additional 3-4 minutes until the vegetables are tender-crisp.
- Combine soy sauce, sesame oil, and the cornstarch slurry in a small bowl. Pour this mixture over the stir fry. Stir continuously until everything gets well coated and heated through.
- Serve immediately on plates or in bowls.
Notes
Use a wok for better heat distribution and avoid overcrowding the pan for even cooking.
