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- 2 boneless, skinless chicken breasts - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon cornstarch - 2 tablespoons vegetable oil - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 carrot, julienned - 2 cloves garlic, minced - Salt and pepper to taste

15-Minute Vegetable and Chicken Stir-Fry

Looking for a quick, healthy meal that’s bursting with flavor? Try this Quick & Zesty Chicken Veggie Medley! This simple recipe combines lean chicken with vibrant veggies like broccoli, bell peppers, and carrots, all seasoned perfectly for a delicious taste experience. In just 20 minutes, you can enjoy a nutritious dish that's perfect for busy weeknights or meal prepping. It's time to give your taste buds a treat without spending hours in the kitchen!
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Ingredients
  

1 pound (450g) boneless, skinless chicken breast, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 cup broccoli florets

1 bell pepper (red or yellow), sliced

1 medium carrot, julienned

1 cup snap peas, trimmed

2 garlic cloves, minced

1 teaspoon ginger, freshly grated

2 green onions, chopped

Sesame seeds, for garnish (optional)

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken, soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate while you prep the vegetables (about 5 minutes).

    Prep the Veggies: While the chicken is marinating, chop the broccoli, bell pepper, carrot, snap peas, and prepare the garlic and ginger.

      Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

        Cook the Chicken: Add the marinated chicken to the hot skillet. Stir-fry for about 4-5 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.

          Stir-Fry the Vegetables: In the same skillet, add a little more oil if necessary, then toss in the minced garlic and ginger. Sauté for about 30 seconds until fragrant.

            Add the Veggies: Add the broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.

              Combine: Return the cooked chicken to the skillet and mix everything together. Cook for an additional minute, ensuring everything is heated through and well combined.

                Garnish and Serve: Remove from heat. Sprinkle with chopped green onions and sesame seeds if using. Serve hot over steamed rice or noodles.

                  Prep Time, Total Time, Servings: 5 minutes | 15 minutes | 4 servings