Chicken Vegetable Stir Fry with Soy and Oyster Sauce
Chicken strips and vegetables cook in separate stages, then combine with a light soy-and-oyster-sauce coating over cooked rice.
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts cut into thin strips
- 2 cups mixed vegetables bell peppers, broccoli, and thinly sliced carrots
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce optional
- 1 tablespoon sesame oil divided
- 1 teaspoon garlic minced
- 1 teaspoon ginger minced
- 2 cups cooked rice
Instructions
Instructions
- Heat 1 1/2 teaspoons sesame oil in a large skillet over medium-high heat. Cook chicken strips for about 5–7 minutes, turning, until they reach 165°F; transfer to a plate.
- Add the remaining 1 1/2 teaspoons oil, garlic, and ginger; stir for about 30 seconds until fragrant. Add vegetables and stir-fry for about 3–5 minutes until tender-crisp, adding a splash of water and extra time for firm carrots if needed.
- Stir soy sauce and optional oyster sauce into the hot vegetables until evenly coated. Remove from heat and fold in chicken and its juices.
- Divide the cooked rice into four 1/2-cup portions. Top evenly with the chicken and vegetables.
Notes
- Refrigerate in shallow containers within 2 hours (1 hour above 90°F); keep at 40°F or below and use within 3–4 days.
- Reheat portions to 165°F throughout.
- Count separately cooked rice storage from its original cooking date.