Description
This Chicken & Broccoli Stir-Fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken, crisp broccoli, and colorful bell peppers are coated in a rich, savory sauce and served over fluffy rice. This easy-to-make meal is packed with nutrients and can be customized with different proteins or vegetables.
Ingredients
Scale
- 500g chicken breasts, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 3 cups cooked rice
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/4 teaspoon red pepper flakes (optional)
For Garnish:
- 1 tablespoon sesame seeds (optional)
- 2 green onions, chopped
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5–6 minutes until golden brown and fully cooked. Remove from the pan and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Toss in the broccoli and bell peppers, stir-frying for 4–5 minutes until tender but still crisp.
- In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, and red pepper flakes. Add the cornstarch slurry and stir well.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and stir well. Cook for 2–3 minutes until the sauce thickens and coats the ingredients evenly.
- Serve the stir-fry over cooked rice, garnished with sesame seeds and chopped green onions. Enjoy warm.
Notes
- Swap chicken for shrimp, beef, or tofu for variety.
- For extra vegetables, add carrots, mushrooms, or snap peas.
- To make it low-carb, serve over cauliflower rice or skip the rice entirely.
- Store leftovers in an airtight container in the fridge for up to four days. Reheat in a skillet or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes