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- 1 pound boneless, skinless chicken breasts, sliced thinly - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 3 cloves garlic, minced - 1 inch piece of ginger, minced - 3 tablespoons soy sauce - 2 tablespoons oyster sauce - 1 tablespoon cornstarch - 2 tablespoons sesame oil - 1 tablespoon vegetable oil - Salt and pepper, to taste

Quick Chicken and Broccoli Stir-Fry in 30 Minutes

Discover the delight of a Quick Chicken and Broccoli Stir-Fry, a meal that's perfect for busy weeknights. This recipe combines tender chicken with fresh broccoli in a savory sauce that’s as nutritious as it is delicious. Packed with lean protein and essential vitamins, it's a healthy family favorite. With simple ingredients and easy steps, you can bring the vibrant flavors of this dish right to your kitchen. Give it a try for a quick, satisfying dinner!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, thinly sliced

4 cups broccoli florets (about 1 large head)

1 cup bell peppers, sliced (choose your favorite colors or a mix)

2 tablespoons vegetable oil, divided

3 cloves garlic, minced

1 inch ginger, minced or grated

3 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce (optional for added depth of flavor)

1 tablespoon cornstarch

1/4 cup chicken broth or water

1 teaspoon sesame oil

Cooked rice or noodles, for serving

Sesame seeds and thinly sliced scallions, for garnish (optional)

Instructions
 

Prepare the Sauce: In a small mixing bowl, combine the soy sauce, oyster sauce (if using), cornstarch, and chicken broth. Whisk until the mixture is smooth and the cornstarch is fully dissolved. Set aside for later use.

    Prep the Chicken: In a medium-sized bowl, add the thinly sliced chicken. Sprinkle 1 tablespoon of cornstarch over the chicken pieces and toss to coat evenly. This will help create a crispy texture when cooked. Let it marinate while you prep the vegetables.

      Heat the Oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat until it shimmers and is hot, but not smoking.

        Cook the Chicken: Carefully add the marinated chicken to the hot skillet in a single layer. Allow it to cook undisturbed for about 4-5 minutes until it begins to brown. Flip the chicken occasionally, cooking for an additional 3-4 minutes until it is no longer pink in the center. Once fully cooked, transfer the chicken to a plate and set aside.

          Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds or until fragrant. Next, add the broccoli florets and sliced bell peppers. Stir-fry for about 3-4 minutes, or until the vegetables are bright in color and tender-crisp.

            Combine Everything: Return the cooked chicken to the skillet with the sautéed vegetables. Pour the prepared sauce over the mixture, stirring everything together to ensure even coating. Cook for an additional 2-3 minutes until the stir-fry is heated through and the sauce has thickened slightly.

              Finish and Serve: Drizzle the stir-fry with sesame oil, tossing everything to combine just before removing from heat. Serve the stir-fry hot over a bed of cooked rice or noodles. For an extra touch, garnish with sesame seeds and sliced scallions, if desired.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4.