Colorful Chicken Stir-Fry with Veggies & Rice 🍗🥕🌶️🍄🍚
Prep time: 15 mins
Cook time: 20 mins
Servings: 4
Calories per serving: ~550 kcal
🛒 Ingredients:
For the Chicken & Veggies 🍗🥦:
500 g chicken breast, diced
2 tbsp sesame oil (or vegetable oil)
200 g mushrooms, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
2 carrots, julienned
2 garlic cloves, minced
Fresh coriander for garnish
For the Sauce 🥢:
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce (or honey)
1 tbsp rice vinegar (or lime juice)
1 tsp grated ginger
1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
For the Rice 🍚:
1 1/2 cups jasmine or basmati rice
3 cups water
Pinch of salt
👨🍳 Instructions:
Cook rice until fluffy and set aside. Heat oil in a wok, add chicken, and stir-fry until golden. Remove. Sauté garlic, mushrooms, peppers, and carrots until slightly tender. Mix soy sauce, oyster sauce, hoisin, vinegar, ginger, and cornstarch slurry. Add chicken back to the wok, pour in the sauce, and stir until everything is coated. Serve with rice and garnish with coriander.
🔄 Notes & Variations:
Add snap peas or broccoli for extra crunch.
Make it spicy with chili flakes or sriracha.
Swap chicken for tofu, shrimp, or beef strips.