All Menu PricesCooking for Two
Stir-Fry Chicken and Vegetables Recipe
This chicken and vegetable roast is one of my favorite roast recipes. Simple, quick and easy. Serve over rice.
Stir-fry chicken and vegetables is a delicious and healthy dish that can be made quickly and easily. Here’s a simple recipe:
- 2 tablespoons oil (vegetable or canola oil works well)
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1/2 cup sliced carrots
- 1/2 cup sliced bell peppers (red, green, or a combination)
- 1/2 cup sliced onion
- 1/2 cup sliced mushrooms
- 1/2 cup snow peas
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- Salt and pepper to taste
- Cooked rice for serving
- Heat the oil in a wok or large skillet over high heat.
- Add the chicken strips and stir-fry for 3-5 minutes, or until the chicken is cooked through and no longer pink.
- Add the sliced vegetables and garlic, and continue to stir-fry for another 3-5 minutes, or until the vegetables are crisp-tender.
- In a small bowl, whisk together the soy sauce, oyster sauce, cornstarch, and 1/4 cup of water.
- Pour the sauce over the chicken and vegetables, and stir to coat everything evenly.
- Continue to cook for another 1-2 minutes, or until the sauce has thickened and everything is heated through.
- Season with salt and pepper to taste.
- Serve the stir-fry hot over cooked rice.
Enjoy your delicious stir-fry chicken and vegetables!