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- 1 lb boneless, skinless chicken breasts, thinly sliced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 teaspoon sesame oil - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 2 tablespoons vegetable oil - Salt and pepper to taste - 2 green onions, chopped (for garnish) - Cooked rice or quinoa (for serving) I love using fresh and colorful ingredients for this dish. The chicken gives a nice base. The soy sauce and oyster sauce add a rich taste. Sesame oil gives it a nutty flavor. The vegetables are just as important. Red and green bell peppers add crunch and color. Broccoli florets provide a pop of green. Snap peas add sweetness and a nice bite. Seasoning is key. Minced garlic and grated ginger bring a warm aroma. Vegetable oil helps everything cook well. Don’t forget salt and pepper to taste. For serving, I like to use cooked rice or quinoa. They soak up the sauce and make the meal filling. You can find the full recipe for this simple chicken stir-fry above. To start, combine your chicken with soy sauce, oyster sauce, sesame oil, salt, and pepper. This mix adds great flavor. Let the chicken marinate for at least 15 minutes. This step is key, as it allows the chicken to soak up all the tasty juices. Next, heat vegetable oil in a skillet or wok over medium-high heat. Once hot, add the marinated chicken. Stir-fry it until golden brown. This should take about 5 to 7 minutes. Make sure to stir often to cook evenly. After it's golden, remove the chicken from the pan and set it aside. In the same skillet, add minced garlic and grated ginger. Stir-fry these for about 30 seconds until fragrant. Then, toss in the sliced bell peppers, broccoli, and snap peas. Cook these veggies until they are tender-crisp, which should take about 3 to 4 minutes. This keeps them fresh and bright. Now it's time to bring everything together. Return the cooked chicken to the skillet and mix well. Heat everything through for another 1 to 2 minutes. Taste and adjust seasoning with salt and pepper if needed. Your simple chicken stir-fry is ready to serve over rice or quinoa. Enjoy your meal! For the full recipe, check the section above. To make a great stir-fry, start with marinating the chicken. Use soy sauce, oyster sauce, and sesame oil. Mix these with salt and pepper, then let the chicken soak for at least 15 minutes. This will give the chicken rich flavor. For cooking, heat your skillet or wok over medium-high heat. Stir-fry the marinated chicken for about 5-7 minutes. Look for a golden-brown color. Once cooked, set it aside. Next, add your vegetables. Cook them for 3-4 minutes until they are tender-crisp. This keeps them colorful and crunchy. Serving is key to a tasty meal. Plate the stir-fry in a large bowl. Sprinkle sesame seeds on top for a nice touch. You can also add slices of fresh chili for color and heat. This makes your dish pop and look inviting. Your choice of tools matters. A non-stick skillet or a wok works best for stir-frying. They help prevent sticking and allow even cooking. For chopping, use a sharp knife and a sturdy cutting board. This will make slicing veggies and chicken easy and safe. For more ideas, check out the Full Recipe for simple steps to enjoy this dish. {{image_2}} You can make your chicken stir-fry even better by adding more veggies. Some great choices are: - Carrots, sliced thin - Snow peas, for a sweet crunch - Bell peppers, in different colors for fun - Zucchini, cut into half-moons When adding new veggies, adjust cooking times. Thicker vegetables, like carrots, take longer to cook. Start them first and add softer ones later. This way, all veggies stay crisp and bright. You don’t have to stick with chicken. Beef, shrimp, or tofu can work well too. For beef, use thin slices of flank steak. For shrimp, peel and devein them before cooking. Tofu should be firm and cut into cubes. When changing proteins, adjust the marinade. Shrimp and tofu soak up flavors fast. You might need less marinating time. Beef can take longer to get tender, so marinate it for at least 30 minutes. The sauce can change the whole dish! Try teriyaki for a sweet twist. Sweet chili sauce adds a bit of heat. You can also use peanut sauce for a nutty flavor. Homemade sauces are fun to make. They let you control the flavors. Store-bought sauces are quick and easy. Just check the labels for added sugars and preservatives. Each option has its perks, so choose what fits your time and taste. For the full recipe, check out the complete guide! To keep your chicken stir-fry fresh, store it in airtight containers. This helps prevent moisture loss and keeps the flavors intact. Let it cool to room temperature before sealing. Refrigerate leftovers within two hours of cooking. They will stay good for up to three days. When reheating, the microwave is quick and easy. Use a microwave-safe dish and cover it to keep moisture in. Heat in short bursts of one minute, stirring in between. For a stovetop method, add a splash of water to a pan. Heat on medium until warmed through. This helps maintain the stir-fry's texture. If you want crispy edges, use a skillet without water. You can freeze chicken stir-fry for later use. Allow it to cool completely before transferring to freezer-safe bags. Press out as much air as possible to avoid freezer burn. It can last up to three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Then heat it in a pan or microwave until hot. This method keeps the flavors and texture nice. To boost flavor, use fresh herbs and spices. Add garlic and ginger for a nice kick. Soy sauce adds saltiness, while oyster sauce gives a rich taste. You can also try chili flakes for heat. A splash of vinegar or lime juice can brighten the dish. Experiment and find what you love! Yes, you can use frozen vegetables! They are quick and convenient. They often come pre-cut and ready to cook. However, they may have a softer texture after cooking. Fresh veggies add crunch and flavor, but frozen ones are still tasty. Just be sure to thaw them before cooking. You can serve your chicken stir-fry with various sides. Here are some great options: - Cooked rice - Quinoa - Noodles - Steamed vegetables - A light salad These sides will complement your meal well and add extra nutrients. Chicken stir-fry can last in the fridge for about three to four days. Store it in an airtight container. Make sure it cools to room temperature before sealing. Always check for any off smells or changes in texture before eating. Safety first! You have the tools to make a great chicken stir-fry at home. We covered key ingredients, cooking steps, tips, and variations. Each part adds flavor and keeps the meal fresh. Remember to marinate your chicken for the best taste. Don’t hesitate to try new veggies or proteins. This dish is versatile, so use what you love. Enjoy your cooking, and share with friends. Your stir-fry will be a hit!

Simple Chicken Stir-Fry

Looking for a quick and tasty weeknight meal? This Simple Chicken Stir-Fry is the perfect solution! In just 30 minutes, you can create a vibrant dish bursting with flavor and nutrition. With easy steps to marinate and stir-fry fresh vegetables, it’s a simple recipe that delivers big on taste. Ready to impress your family at dinner? Click through to explore the full recipe and make this delicious stir-fry tonight!
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Ingredients
  

1 lb boneless, skinless chicken breasts, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

1 red bell pepper, sliced

1 green bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

3 cloves garlic, minced

1 tablespoon ginger, grated

2 tablespoons vegetable oil

Salt and pepper to taste

2 green onions, chopped (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

In a medium bowl, combine the sliced chicken with soy sauce, oyster sauce, sesame oil, and a pinch of salt and pepper. Allow marinating for at least 15 minutes.

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.

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

        Add the sliced red and green bell peppers, broccoli florets, and snap peas to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

          Return the cooked chicken to the skillet and mix everything well, allowing all ingredients to heat through, about 1-2 minutes. Adjust seasoning with salt and pepper if needed.

            Serve the chicken stir-fry over cooked rice or quinoa, garnished with chopped green onions.

              - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                - Presentation Tips: Plate the stir-fry in a large bowl, and sprinkle with sesame seeds for added texture and garnish with slices of fresh chili for a pop of color.