Chicken Stir-fry with Vegetables

Ingredients

• •2 chicken breasts, thinly sliced
• •2 tbsp vegetable oil
• •1 red bell pepper, sliced
• •1 yellow bell pepper, sliced
• •1 cup broccoli florets
• •1 cup snap peas
• •2 cloves garlic, minced
• •1 tbsp fresh ginger, minced
• •4 tbsp soy sauce
• •2 tbsp oyster sauce
• •1 tbsp cornstarch
• •1/4 cup chicken broth
• •1 tsp sesame oil
• •Salt and pepper to taste
• •Cooked rice or noodles for serving

Instructions

1. 1

   Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.

2. 2

   Add the sliced chicken to the pan and season with salt and pepper. Stir-fry for about 5-7 minutes until the chicken is cooked through and slightly browned. Remove the chicken from the pan and set aside.

3. 3

   In the same pan, add the remaining tablespoon of oil. Add the garlic and ginger, and stir-fry for about 30 seconds until fragrant.

4. 4

   Add the sliced bell peppers, broccoli, and snap peas to the pan. Stir-fry for about 5 minutes until the vegetables are tender but still crisp.

5. 5

   In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and chicken broth until smooth. Pour this sauce over the vegetables in the pan and stir well to combine.

6. 6

   Add the cooked chicken back to the pan and toss everything together until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.

7. 7

   Drizzle with sesame oil before serving, and serve hot over cooked rice or noodles.