Quick and Flavorful Chicken with Broccoli and Carrot Stir Fry Recipe

broccoli florets, 2 cups

Julienning or thinly slicing one cup of carrot

Minced garlic, 2 cloves

Soy sauce, 2 teaspoons

1/3 cup oyster sauce

3/4 teaspoon of hoisin sauce

Just one teaspoon of sesame oil

1/3 cup of cornstarch

Veggie oil, 2 teaspoons

Add seasonings of salt and pepper according to recommendation.

Snipped green onions and sesame seeds are optional garnish options.

Here are the steps:

Get Everything Ready:

Thinly slice the chicken breasts and add salt and pepper to taste.

Thinly slice the carrots and cut the broccoli into bite-sized florets.

Before setting aside, mince the garlic cloves.

Sauce Recipe:

Combine the cornstarch, soy sauce, oyster sauce, hoisin sauce, sesame oil, and sesame seeds in a small bowl and mix well. Put aside.

Chicken and vegetables should be stir-fried.

Over medium-high heat, warm a big pan or wok with one tablespoon of vegetable oil.

Cook the seasoned chicken strips for three to four minutes in a pan over medium heat, stirring occasionally, until they are opaque throughout. Take the chicken out of the pan and put it aside.

Put the last tablespoon of vegetable oil into the same pan. Toss in the minced garlic and cook for another 30 seconds, or until it releases its aroma.

In a pan, sauté the broccoli florets and carrots until they are crisp-tender, about four to five minutes.

Toss the chicken, veggies, and sauce together:

Throw back the cooked chicken strips and veggies to the pan.

After you’ve made the sauce, pour it over the chicken and veggies in the pan and toss to combine.

To thicken the sauce and ensure everything is cooked through, cook for a further 1-2 minutes.

Present with a garnish:

Take the pan from the stove and, if you choose, top the stir-fry with sesame seeds and sliced green onions.

Quick Chicken, Broccoli, and Carrot Stir Fry is best served hot, over cooked rice or noodles.