Description
Juicy chicken slices sizzle with fragrant garlic and ginger before mingling with tender-crisp zucchini and bell peppers in a glossy, umami-rich sauce. A vibrant stir fry that’s on the table in minutes.
Ingredients
- 2 tablespoons vegetable oil
- 1 pound chicken breast thinly sliced
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 2 medium zucchini sliced
- 1 medium red bell pepper sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 teaspoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions sliced
Instructions
- In a small bowl whisk together soy sauce, oyster sauce, cornstarch, and water until smooth.
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add chicken, season with salt and black pepper, and stir fry until cooked through, about 4 to 5 minutes. Transfer chicken to a plate.
- Add garlic and ginger to the wok and stir until fragrant, about 30 seconds.
- Add zucchini and red bell pepper and stir fry until tender-crisp, about 3 to 4 minutes.
- Return chicken to the wok and pour in the sauce mixture. Stir continuously until the sauce thickens and coats the ingredients, about 1 to 2 minutes.
- Drizzle sesame oil over the stir fry and toss to combine.
- Garnish with sliced green onions and serve immediately over rice or noodles.
Notes
- Swap chicken for shrimp or tofu for a vegetarian option.
- Adjust soy sauce and oyster sauce quantities to suit your taste preferences.
- Serve this stir fry over steamed rice, fried rice, or your favorite noodles.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.