Ingredients
1 lb chicken breast, thinly sliced
2 tbsp vegetable oil (or sesame oil for extra flavor)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 medium carrot, julienned or thinly sliced
1 small broccoli head, cut into florets
1 small onion, sliced
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 tbsp soy sauce (low sodium recommended)
1 tbsp oyster sauce (optional)
1 tbsp hoisin sauce
1 tbsp honey (or brown sugar)
½ cup chicken broth or water
1 tbsp cornstarch (for thickening the sauce)
2 green onions, chopped (for garnish)
Sesame seeds (optional, for garnish)
Execution
Prepare the chicken and vegetables: Slice the chicken breast thinly, then season with a pinch of salt and pepper. Set aside. Prepare all vegetables by slicing them evenly to ensure quick, uniform cooking.
Make the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, honey, and chicken broth. In another small bowl, dissolve the cornstarch in 2 tablespoons of water and set aside.
Heat the pan: In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Once hot, add the chicken in a single layer and stir fry for 3-4 minutes until cooked through and slightly browned. Remove the chicken from the pan and set it aside.
Stir fry the vegetables: In the same pan, add the remaining tablespoon of oil. Add the garlic and ginger, and cook for about 30 seconds until fragrant. Then, toss in the onions, carrots, and broccoli, stir-frying for 2-3 minutes. Add the bell peppers and cook for another 2 minutes until the vegetables are tender but still crisp.
Combine and sauce: Return the chicken to the pan. Pour the sauce mixture over the chicken and vegetables. Stir everything together, then slowly add the cornstarch slurry to thicken the sauce, stirring constantly for about 1-2 minutes until the sauce has thickened and coats everything.
Serve: Garnish with chopped green onions and sesame seeds, if desired. Serve hot over a bed of steamed rice or noodles for a complete meal.
Additional tips
- Protein Alternatives: Swap the chicken for shrimp, beef, pork, or tofu to change up the recipe while keeping it delicious.
- Vegetable Flexibility: Use whatever vegetables you have on hand! Zucchini, mushrooms, baby corn, or spinach can all be great additions to this stir fry.
- Make It Spicy: If you like a kick, add some crushed red pepper flakes or a drizzle of sriracha to the sauce.
- Low-Carb Option: Serve the stir fry over cauliflower rice or zucchini noodles for a lighter, low-carb meal.
