Ingredients
- 1 pound of boneless, skinless chicken breast, sliced thin
- 2 tablespoons soy sauce (or tamari for a gluten-free option)
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 1 cup sliced mushrooms (button or shiitake work well)
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup low-sodium chicken broth
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Feel free to swap in your favorite vegetables or whatever you have on hand. Remember, cooking is about using your senses and making the recipe yours.
Instructions
- In a medium bowl, combine the chicken slices with soy sauce and cornstarch. Let it marinate for about 15 minutes while you prepare the vegetables.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken, cooking until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining tablespoon of oil. Toss in the garlic and ginger, stirring for about 30 seconds until fragrant.
- Add the mushrooms, broccoli, red bell pepper, and snow peas to the pan. Stir-fry the vegetables for about 5 minutes or until they’re tender-crisp.
- Return the chicken to the pan and pour in the chicken broth, oyster sauce, and sesame oil. Stir everything together, allowing the sauce to thicken slightly.
- Season with salt and pepper to taste, and let everything cook for another couple of minutes until heated through.
- Serve hot, garnished with a sprinkle of sesame seeds or sliced green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International