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Chicken Stir-Fry

Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts sliced thin
  • 3 tbsp vegetable oil divided
  • 1 red bell pepper sliced
  • 1 cup snap peas trimmed
  • 2 medium carrots julienned
  • 3 cloves garlic minced
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tsp cornstarch
  • 1/4 cup chicken broth

Method
 

  1. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and chicken broth, then set aside.
  2. Heat 2 tablespoons vegetable oil in a large wok or skillet over high heat, add the chicken, and cook for 5-6 minutes until golden and cooked through, then remove to a plate.
  3. Add remaining 1 tablespoon oil to the pan, then add bell pepper, snap peas, and carrots, stir-frying for 3-4 minutes until crisp-tender.
  4. Add garlic and cook for 30 seconds until fragrant, then return chicken to the pan.
  5. Pour the sauce over everything and stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables, then serve immediately over rice or noodles.