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- 1 pound boneless, skinless chicken breast, sliced into thin strips - 2 cups broccoli florets, fresh or frozen - 1 red bell pepper, sliced - 1 cup snap peas - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 3 tablespoons low-sodium soy sauce - 2 tablespoons oyster sauce - 1 tablespoon sesame oil - 2 tablespoons vegetable oil (for cooking) - Salt and pepper to taste - Cooked rice or noodles (for serving)

One-Pan Chicken and Broccoli Stir-Fry Delight

Discover the simplicity and flavor of One-Pan Chicken and Broccoli Stir-Fry Delight! This quick and nutritious dish combines tender chicken, vibrant broccoli, and a delicious sauce, making it perfect for busy weeknight dinners. With just one pan to clean, it's ideal for meal prep and customization. Enjoy the health benefits of lean protein and fresh veggies while savoring the rich flavors that come together in this easy recipe. Elevate your cooking with this wholesome stir-fry!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, thinly sliced

2 cups broccoli florets (fresh or frozen)

1 red bell pepper, thinly sliced

1 cup snap peas, ends trimmed

3 tablespoons low-sodium soy sauce

2 tablespoons oyster sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

3 cloves garlic, minced

1 inch fresh ginger, grated

1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

Salt and pepper to taste

Cooked jasmine rice or quinoa, for serving

Sesame seeds and sliced green onions, for garnish

Instructions
 

Prepare the Chicken: In a medium mixing bowl, combine the thinly sliced chicken breasts with 1 tablespoon of soy sauce. Season with a sprinkle of salt and pepper. Toss the chicken until evenly coated, then set aside to marinate for at least 15 minutes to enhance flavor.

    Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is shimmering, add the grated ginger and minced garlic. Sauté for about 30 seconds, stirring continuously, until they become fragrant but not browned.

      Cook the Chicken: Add the marinated chicken to the hot pan. Stir-fry for 5 to 7 minutes, or until the chicken is cooked through and no longer pink inside. Stir occasionally to promote even cooking and prevent sticking.

        Add the Veggies: Incorporate the broccoli florets, sliced red bell pepper, and trimmed snap peas into the skillet. Continue to stir-fry for another 3 to 4 minutes until the vegetables are vibrant and tender-crisp, maintaining a slight bite.

          Add the Sauces: Pour in the remaining soy sauce, oyster sauce, and sesame oil. Stir well to combine, ensuring that the chicken and vegetables are thoroughly coated in the delicious sauce.

            Thicken (Optional): If you prefer a thicker sauce, add the cornstarch slurry (cornstarch mixed with water). Stir quickly for about 1 to 2 minutes until the sauce thickens slightly and adheres to the ingredients.

              Serve: Remove the skillet from the heat. Serve generously over a bed of fluffy cooked jasmine rice or quinoa. For an extra touch of flavor and a beautiful presentation, garnish with sesame seeds and sliced green onions.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4