Weeknight dinner winner! Chicken Stir Fry is a great meal that's ready in less than 30 minutes and you can use any vegetables you have available. A great "clean out the fridge" dinner.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American, asian, Chinese
Keyword: chicken breast recipe, chicken stir fry
Servings: 6
Calories: 193kcal
Author: Kellie
Cost: $10
Equipment
1 wok
Ingredients
For the sauce:
1/2cupchicken stockor chicken broth
2tablespoonsHoisin sauce
1teaspoonRice Wine Vinegar
1teaspoonMirinChinese Cooking Wine or Sherry
1teaspoonsesame oil
1teaspoonSoy Sauce
1teaspoonbrown sugar
1/4teaspoonpepper
2teaspoonscornstarch
For the stir fry:
2tablespoonspeanut oilor canola oil
2garlic clovesminced
1cupsliced onion
1cupsliced bell pepper
1poundbonelessskinless chicken breast, cut into bite sized pieces
1/2cupsliced mushrooms
1zucchinichopped
1cupchopped baby bok choy
1/3cupbaby cornsliced (one 5-oz can)
2scallionschopped
Instructions
In a bowl, whisk together the chicken stock, oyster sauce, vinegar, wine, sesame oil, soy sauce, sugar, pepper and cornstarch until smooth. Set aside.
Heat the oil in a large wok over high heat. Add the garlic and cook for 1 minute.
Stir in the onion and bell pepper. Cook for another minute.
Add the chicken and stir to combine. Cook the chicken, stirring occasionally, until no longer pink on the outside.
Add the mushrooms, zucchini, bok choy and corn to the pan tossing to combine. Cook for an additional minute.
Stir in the sauce. Toss to coat. Cook for an additional 1-2 minutes or until sauce is slightly thickened.
Serve immediately over rice garnished with scallion and sesame seeds, if desired.