Protein-rich chicken with crisp vegetables in a savory sauce, ready in 25 minutes for a quick, healthy dinner.
# What You’ll Need:
→ Protein
01 - 500 g (1.1 lbs) boneless, skinless chicken breast, cut into thin strips
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 medium carrot, julienned
05 - 150 g (1 cup) broccoli florets
06 - 100 g (1 cup) sugar snap peas
07 - 2 spring onions, sliced
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
→ Sauce
10 - 3 tbsp low sodium soy sauce (or tamari for gluten-free)
11 - 1 tbsp oyster sauce (optional for extra flavor)
12 - 2 tsp sesame oil
13 - 1 tbsp rice vinegar
14 - 1 tsp honey or maple syrup
15 - 1 tbsp cornstarch mixed with 2 tbsp cold water
→ For Stir Fry
16 - 2 tbsp neutral oil (e.g., canola, sunflower)
→ Garnish
17 - 1 tbsp sesame seeds
18 - Fresh cilantro or parsley, chopped (optional)
# How to Make It:
01 - In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, honey, and cornstarch slurry. Set aside.
02 - Heat 1 tablespoon of oil in a large wok or skillet over high heat. Add chicken strips and stir-fry for 3-4 minutes until just cooked through. Remove chicken and set aside.
03 - Add remaining oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant.
04 - Add all vegetables and stir-fry for 3-4 minutes until just tender but still crisp.
05 - Return chicken to the pan. Pour in the sauce and toss everything together. Stir-fry for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
06 - Remove from heat. Garnish with sesame seeds and fresh herbs if desired. Serve immediately with steamed rice or quinoa.
