Chicken and Vegetable Stir-Fry

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Ingredients

• 1 lb chicken breasts, sliced into small strips
• 3/4 cup low-sodium chicken broth
• 1/3 cup low-sodium soy sauce
• 1 Tbsp oyster sauce
• 1 tsp sesame oil
• 1 Tbsp cornstarch
• 1 1/2 tsp granulated sugar
• 1 1/2 Tbsp vegetable oil
• 2 1/2 cups broccoli florets, chopped into bite size pieces
• 1 1/2 cups chopped carrots (about 4)
• 1 red bell pepper, seeded and sliced into strips and strips halved (1 1/2 cups)
• 1 cup chopped yellow onion (1 small)
• 1 Tbsp peeled and finely minced fresh ginger
• 1 1/2 cups sugar snap peas, sliced into halves
• 1 1/2 cups sliced mushrooms
• 3 cloves garlic, minced

Yield: About 4 servings

Directions

Place chicken in a gallon size resealable bag. In a 2 cup liquid measuring cup or a bowl, whisk together chicken broth, soy sauce, oyster sauce and sesame oil. Immediately after whisking well, measure out 1/4 cup (before all the sesame oil just returns to the top). Pour the 1/4 cup over chicken in bag and let marinate in fridge 10 – 15 minutes (now is a good time to chop all the veggies). Whisk cornstarch and sugar into remaining soy sauce mixture.

Heat oil in a wok or a non-stick pot over medium-high heat. Remove chicken from marinade and add chicken to wok. Heat chicken until halfway cooked through, about 3 minutes, tossing occasionally. Add in broccoli, carrots, bell pepper, onion and ginger. Cook, tossing occasionally, 4 minutes. Add in snap peas, mushrooms and garlic and cook 2 minutes longer. Whisk soy sauce mixture once more, then pour into pan and cook, tossing frequently, until sauce has thickened and veggies are tender, about 2 minutes. Serve warm over white or brown rice (I served mine with short grain brown rice, not pictured here. It’s my favourite).

Source: Chicken and Vegetable Stir-Fry – Cooking Classy

Image Credit: Chicken and Vegetable Stir-Fry

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