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- 1 pound chicken thighs, boneless and skinless - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon sesame oil - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 green onions, chopped - Salt and black pepper to taste - Cooked rice or noodles, for serving

Savory Chicken and Vegetable Stir-Fry

Discover the vibrant flavors of Spiced Chicken & Rainbow Veggie Stir-Fry, a quick and healthy dish that brings together colorful vegetables and juicy chicken thighs. This recipe showcases lean protein and a variety of veggies, ensuring a nutritious meal that excites the taste buds. Perfect for busy weeknights, it's not just delicious but also visually stunning. With simple steps and easy-to-find ingredients, you’ll enjoy a wholesome dinner in no time.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, sliced into thin strips

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 medium bell pepper (any color), sliced into strips

1 medium carrot, julienned

1 cup broccoli florets

1/2 cup snap peas, trimmed

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 green onions, sliced thinly (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the sliced chicken thighs with soy sauce, oyster sauce, and cornstarch. Stir thoroughly to ensure the chicken pieces are fully coated in the marinade. Cover the bowl and let it marinate for at least 15 minutes at room temperature, or for enhanced flavor, refrigerate for up to 1 hour.

    Prepare the Vegetables: While the chicken is marinating, wash and chop all the vegetables as indicated. This preparation step is crucial to have everything ready for the quick-cooking stir-fry process.

      Heat the Pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil and let it heat until shimmering. Carefully add the marinated chicken in a single layer, ensuring not to overcrowd the pan. Allow it to sear for about 3-4 minutes, turning occasionally until the chicken is golden brown. Once cooked, transfer the chicken to a plate and set aside.

        Stir-Fry the Vegetables: In the same pan, add the remaining tablespoon of oil. Once heated, toss in the minced garlic and ginger, stirring quickly for about 30 seconds until aromatic. Next, add the sliced bell pepper, julienned carrot, broccoli florets, and snap peas. Stir-fry the vegetables for 3-5 minutes until they are vibrant in color and tender-crisp—avoid overcooking to retain their freshness.

          Combine & Finish: Return the seared chicken to the pan with the vegetables. Season the mixture with salt and pepper to taste. Stir well to combine all the ingredients and heat through for an additional 2 minutes.

            Garnish & Serve: Remove the pan from heat. Serve the stir-fry hot, garnished with sliced green onions and a sprinkle of sesame seeds for an appealing presentation. This dish pairs beautifully with steamed rice or noodles, making for a satisfying and colorful meal!

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4