Chicken Stir Fry

About This RecipeChicken stir fry is a quick-cooking dish featuring bite-sized chicken pieces and vegetables seared in a wok or skillet. This method uses high heat to retain texture and nutrients while incorporating savory sauces.Why You’ll Love This RecipeRequires only 25 minutes total preparation and cooking timeUses commonly available ingredientsAllows for flexible vegetable substitutionsProvides balanced protein and vegetable servingsIngredients1 lb (450g) boneless, skinless chicken breast, cut into 1-inch cubes2 tbsp vegetable oil, divided3 cloves garlic, minced1 tbsp fresh ginger, grated1 red bell pepper, sliced1 cup broccoli florets1 carrot, julienned1 cup snap peas3 tbsp soy sauce1 tbsp oyster sauce1 tsp sesame oil2 green onions, slicedStep by Step InstructionsHeat 1 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.Add chicken cubes in a single layer. Cook undisturbed for 2 minutes, then stir-fry for 3-4 minutes until cooked through. Transfer to a plate.Add remaining 1 tbsp oil to the wok. Add garlic and ginger, stir-frying for 30 seconds until fragrant.Add bell pepper, broccoli, carrot, and snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.Return chicken to the wok. Add soy sauce, oyster sauce, and sesame oil.Toss all ingredients together for 1-2 minutes until evenly coated and heated through.Remove from heat and garnish with sliced green onions.FAQCan I use frozen vegetables?Yes, frozen stir-fry vegetable blends may be substituted. Add directly to the wok without thawing and increase cooking time by 1-2 minutes.Is oyster sauce essential?Oyster sauce adds depth but may be omitted. Substitute with additional 1 tbsp soy sauce or hoisin sauce.Can I use chicken thighs?Yes, boneless skinless chicken thighs may replace chicken breasts. Adjust cooking time to 5-6 minutes as thighs require longer cooking.You Must KnowPrepare all ingredients before starting cooking due to fast processCut chicken and vegetables to uniform size for even cookingMaintain high heat throughout cooking to prevent steamingDo not overcrowd the wok to ensure proper searingStorage TipsRefrigerate leftovers in airtight containers for up to 3 daysReheat in a skillet over medium heat until thoroughly warmedFreezing is not recommended due to vegetable texture changesEnjoy!