Quick and Flavorful Chicken Stir Fry Recipe | Sharp Blades

Searching for a tasty, nutritious, and quick dinner that works well on hectic weeknights? The solution is this dish for Chicken Stir Fry! It's a crowd-pleaser that takes less than 30 minutes to prepare and is full of succulent chicken, fresh vegetables, and a flavourful sauce. Additionally, it's a fantastic method to chop and slice like a pro with your Sharp Blades kitchen knives! Come on, let's cook.

Ingredients:
2 boneless, skinless chicken breasts (sliced thinly)
2 tablespoons soy sauce (low sodium)
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons vegetable oil (for cooking)
1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 cup broccoli florets
1 medium carrot (julienned)
1 small onion (sliced)
2 garlic cloves (minced)
1 teaspoon fresh ginger (grated)
1/4 cup water or chicken broth
Sesame seeds and green onions (for garnish)
Cooked rice or noodles (for serving)

Tools:
A sharp chef's knife (from Sharp Blades) is required.
A cutting board
Big wok or skillet
Bowls for mixing
Cups and spoons for measuring
Wooden spatula or spoon

Preparation Time:
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Directions:
Let the chicken marinate: 
Put the cornflour, soy sauce, oyster sauce, hoisin sauce, sesame oil, and thinly sliced chicken in a bowl. After thoroughly mixing, let it marinade for ten minutes.

Prepare the Vegetables: 
Cut the bell peppers, broccoli, carrot, and onion into slices while the chicken marinates. Grate the ginger and mince the garlic.

To cook the chicken:
Place a large skillet or wok over medium-high heat and heat 1 tablespoon of vegetable oil. After adding the marinated chicken, sauté it for three to four minutes, or until it is cooked through and browned. Take out and put aside.

Vegetables:
Add the remaining 1 tablespoon of oil to the same skillet and stir-fry the vegetables. Add the ginger and garlic, and cook for 30 seconds or until fragrant. Stir-fry the onions, carrots, and broccoli for two to three minutes. After that, sauté the bell peppers for an additional two minutes, or until the vegetables are crisp-tender.

Put the cooked chicken back in the skillet and simmer it. Stir everything together after adding the water or chicken broth. The sauce should gradually thicken after one to two minutes of simmering.

Serve: 
Add chopped green onions and sesame seeds as garnish. Serve heated over noodles or cooked rice.

Nutritional Information (per serving, serves 4):
Calories: 280 kcal
Protein: 28g
Carbohydrates: 15g
Fat: 12g
Fiber: 3g
Sugar: 6g
Sodium: 600mg

Last Tip: 
Before serving, consider drizzling some sriracha or a little lime juice for an added flavour boost. This dish may be kept in airtight containers for up to three days, making it ideal for meal prep. Remember to use your Sharp Blades knives for accurate dicing and slicing, which will make this dish even simpler to make!