chicken stir fry sauce
This quick and easy chicken stir fry is packed with flavor, thanks to a simple and delicious homemade sauce. Perfect for a weeknight dinner, this dish is healthy, colorful, and satisfying.
Equipment
- 1 large skillet or wok
- 1 measuring cups and spoons
- 1 cutting board
- 1 spatula or wooden spoon
Ingredients
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 cups broccoli florets
- 1 cup bell pepper, sliced
- 1 cup snap peas
- 2 tablespoons vegetable oil
- to taste salt and pepper Season to taste.
- ΒΌ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
Instructions
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, brown sugar, rice vinegar, sesame oil, garlic, and ginger to make the stir fry sauce. Set aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken to the skillet. Season with salt and pepper, and stir-fry for about 5-7 minutes, or until the chicken is cooked through.
- Add the broccoli, bell pepper, and snap peas to the skillet. Stir-fry for an additional 3-5 minutes, or until the vegetables are tender-crisp.
- Pour the stir fry sauce over the chicken and vegetable mixture. Stir well to coat everything evenly and cook for another 2-3 minutes until the sauce thickens slightly.
- Serve hot over rice or noodles, if desired.
Notes
Feel free to customize the vegetables based on your preference or what you have available.
For added heat, consider adding some crushed red pepper flakes or a splash of sriracha to the sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or in the microwave before serving.