Chicken and Vegetable Stir-Fry
A quick and healthy meal option combining tender chicken with fresh vegetables, perfect for busy weeknights.
Ingredients
For the stir-fry
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 head broccoli, cut into florets
- 1 cup cherry tomatoes, halved
- 1 cup mushrooms, sliced
- 1 ear corn cooked, cut into 2-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
Marinating the Chicken
- In a bowl, combine the chicken, soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for at least 15 minutes.
Preparing the Vegetables
- Wash and chop the broccoli, corn, tomatoes, and mushrooms.
Cooking
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the marinated chicken to the hot oil and cook until browned on all sides.
- Add the broccoli, corn, tomatoes, and mushrooms to the skillet and stir-fry until the vegetables are tender-crisp.
Serving
- Season with salt and pepper to taste. Serve immediately over rice or noodles.
Notes
Best served hot off the stove, garnished with sesame seeds or freshly chopped green onions for extra flavor. You can prep ahead by chopping vegetables and marinating chicken beforehand.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 35gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 4gSugar: 5g
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