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Chicken and Vegetable Stir-Fry

Chicken and Vegetable Stir-Fry
  • Category

    Main Course

  • Cusine

    Chinese

What do you need?
How to make?

Ingredients

1 lb chicken breasts

3/4 cup low-sodium chicken broth

1/3 cup low-sodium soy sauce

1 Tbsp oyster sauce

1 tsp sesame oil

1 Tbsp cornstarch

1 1/2 tsp granulated sugar

1 1/2 Tbsp vegetable oil

2 1/2 cups broccoli florets

1 1/2 cups chopped carrots

1 red bell pepper

1 cup chopped yellow onion

1 Tbsp peeled and finely minced fresh ginger

1 1/2 cups sugar snap peas

1 1/2 cups sliced mushrooms

3 cloves garlic

Directions

Place chicken in a gallon size resealable bag. In a 2 cup liquid measuring cup or a bowl, whisk together chicken broth, soy sauce, oyster sauce and sesame oil. Immediately after whisking well, measure out 1/4 cup . Pour the 1/4 cup over chicken in bag and let marinate in fridge 10 - 15 minutes . Whisk cornstarch and sugar into remaining soy sauce mixture. Heat oil in a wok or a non-stick pot over medium-high heat. Remove chicken from marinade and add chicken to wok. Heat chicken until halfway cooked through, about 3 minutes, tossing occasionally. Add in broccoli, carrots, bell pepper, onion and ginger. Cook, tossing occasionally, 4 minutes. Add in snap peas, mushrooms and garlic and cook 2 minutes longer. Whisk soy sauce mixture once more, then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 2 minutes. Serve warm over white or brown rice .