The nice thing about making stir fry is that it doesn’t really require a recipe. It’s one of those meals that allows for a wide variety of ingredients, which (to me) means whatever veggies I’m trying to use up in the fridge. Admittedly, the chicken stir fry I made here is a little more intentional, but that’s only because I’m featuring it in a blog post. On most occasions, it’s the dish that I make the night before I have to go to the grocery store to restock.
Stir fry is also the perfect meal for the end of a long week when I don’t feel like putting out a whole lot of effort. The cooking process is fast…very fast. I can have the entire dinner go from the cutting board to the plate in 20 minutes or less using one skillet. And I’m not bragging. It’s just that easy to make. In fact, I’m confident that I could prepare it again twice in the same amount of time it will probably take me to put this blog post together.
But I’m much more efficient in the kitchen than I am on a computer…
Anyway, let’s get to it!
Here’s what you’ll need:
- Chicken breasts
- Assorted sweet peppers
- Green onions
- Garlic cloves
- Soy sauce
- Oyster sauce
- Olive oil
- Salt and pepper
Note: The most important thing to do when making a stir fry is prepping everything first. The total cook time is about 8 minutes, which means that you don’t have any time to spare once you start. So make sure you are 100% set up and ready to go. (Mise en place!)
First, get your sauce mixture ready by blending equal parts oyster sauce and soy sauce (about 1/3 cup total).
Note: I like premixing the sauces because the oyster sauce is much thicker and can be a pain to distribute evenly if I were to pour it straight into the skillet.
Slice up the veggies and garlic. Put the broccoli and peppers together in one bowl and the green onions in another. The garlic can just go off to the side of the cutting board.
Next, cut the chicken breasts in half. Place one hand flat over the chicken breast while doing so to avoid cutting yourself.
Then, slice each portion into thin pieces.
Now it’s time to cook!
Warm up a large skillet (or wok) to medium-high heat.
Drizzle some olive oil into the skillet and drop in the chicken.
Lightly season with salt and pepper.
Mix in the garlic.
Now add the broccoli and sweet peppers. Cook for a couple of minutes.
Note: Make sure that you are constantly moving the ingredients around in the skillet.
Stir in the oyster and soy sauce blend. Cook for a couple more minutes, then take it off the heat.
(Sprinkle green onions over the top when you plate)
As you can see above, I chose to serve the chicken stir fry on a bed of rice, but it’s also great mixed up with some noodles or even just served on its own. If you do decide to make rice, start it before you begin prepping the vegetables so that everything finishes at the same time. Other than that, the process is pretty straightforward.
Until next time, take care.