Classic Chicken Stir-Fry
Traditional dish · Chinese
A quintessential Chinese stir-fry featuring tender chicken and a medley of crisp vegetables coated in a savory sauce, quickly cooked over high heat.
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Ingredients
- Chicken breast1 lb
- Broccoli florets2 cups
- Carrot1 large, thinly sliced
- Snow peas1 cup
- Bell pepper (any color)1, sliced
- Garlic3 cloves, minced
- Ginger1 tbsp, grated
- Soy sauce1/4 cup
- Oyster sauce2 tbsp
- Sesame oil1 tbsp
- Cornstarch1 tbsp
- Vegetable oil2 tbsp
- Saltto taste
- Black pepperto taste
- Water2 tbsp
Steps
- 1
Cut chicken breast into bite-sized pieces. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and 2 tbsp water to make the sauce. Set aside.
- 2
Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until golden brown and cooked through. Remove chicken from wok and set aside.
- 3
Add remaining 1 tbsp vegetable oil to the wok. Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
- 4
Add broccoli florets, sliced carrots, and bell pepper to the wok. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- 5
Add snow peas and stir-fry for another minute.
- 6
Return the cooked chicken to the wok. Give the sauce a quick whisk and pour it over the chicken and vegetables. Stir-fry for 1-2 minutes until the sauce thickens and coats everything.
- 7
Season with salt and black pepper to taste. Serve immediately.
