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Chicken and Vegetable Stir-Fry Lucy

30 min · Easy · 4 servings
A quick and colorful dish featuring tender meat and fresh vegetables, perfect for any busy weeknight.
Ingredients
300g beef or chicken strips→2 tablespoons soy sauce→1 tablespoon oyster sauce→2 tablespoons vegetable oil→1 red bell pepper, sliced→1 green bell pepper, sliced→1 carrot, julienned→1 cup broccoli florets→3 garlic cloves, minced→1 teaspoon grated ginger→1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)→
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Method
1
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.
2
Add the meat strips and cook until browned and cooked through, about 3-4 minutes. Remove from the wok and set aside.
3
In the same wok, add the remaining oil. Add garlic and ginger, sauté for 30 seconds until fragrant.
4
Add the sliced bell peppers, carrot, and broccoli. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
5
Return the cooked meat to the wok. Add soy sauce and oyster sauce. Toss everything together to combine.
6
(Optional) Stir in the cornstarch mixture to thicken the sauce and cook for another minute.
7
Serve hot over rice or noodles.
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