Dairy Free Classic Chicken Stir-Fry

Total time45 min

Prep time20 min

Cook time15 min

Thin-sliced chicken breast gets a quick soy and sesame marinade before hitting a screaming-hot wok, so every piece turns golden and just-cooked at the edges. Crisp-tender broccoli, snap peas, and a mix of red and yellow bell peppers go in next, tossed hard and fast to keep their color and crunch, while garlic and ginger bloom right in the pan for that unmistakable stir-fry fragrance. The glossy sauce, built from oyster sauce, rice vinegar, and a splash of chicken broth, clings to everything and pulls the whole dish together into one glazed, savory tangle. Green onions scattered over the top add a fresh, sharp bite before it all lands over a bowl of steaming white rice. It's a fast, satisfying weeknight dinner that comes together in one pan and holds up beautifully on a dairy free table.

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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1 tbsp soy sauce
1 tsp cornstarch
1 tsp sesame oil

For the sauce

3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp rice vinegar
1 tbsp cornstarch
1 tsp sugar
½ cup low-sodium chicken broth
1 tsp sesame oil

For the stir-fry

2 tbsp neutral oil (such as vegetable oil or canola oil), divided
3 cloves garlic, minced
1 tbsp fresh ginger, minced
1 medium red bell pepper, cut into 1-inch pieces
1 medium yellow bell pepper, cut into 1-inch pieces
2 cups broccoli florets
1 cup snap peas, trimmed
3 green onions, sliced, white and green parts separated

For serving

1 tsp sesame seeds (optional)
cooked white rice, for serving

Instructions

1
In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Toss until evenly coated and set aside to marinate for 10 minutes at room temperature.
2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, rice vinegar, 1 tbsp cornstarch, sugar, chicken broth, and 1 tsp sesame oil until the cornstarch is fully dissolved. Set the sauce aside.

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