Description
A quick and flavorful chicken stir-fry featuring ginger and chili.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons fresh ginger, minced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 2–3 fresh red chilies, sliced (adjust to taste)
- 2 tablespoons oyster sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- Cooked rice, for serving
Instructions
- In a bowl, toss the chicken pieces with soy sauce and cornstarch. Set aside for 10 minutes.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add minced ginger, garlic, and sliced chilies to the skillet. Stir-fry for 30 seconds until fragrant.
- Add the bell pepper and broccoli. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Return the cooked chicken to the skillet.
- In a small bowl, mix oyster sauce, rice vinegar, and sugar. Pour the sauce over the chicken and vegetables.
- Toss everything together until the sauce thickens slightly and coats the ingredients, about 1 minute.
- Serve immediately over cooked rice.
Notes
- For extra heat, add a dash of chili garlic sauce with the oyster sauce mixture.
- You can substitute chicken thighs for chicken breast.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 45
- Cholesterol: 120
Keywords: spicy chicken, ginger chicken, chicken stir-fry, quick dinner, Asian chicken