Vegan Classic Chicken Stir-Fry

Total time45 min

Prep time20 min

Cook time15 min

4.7

(14)

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Ingredients

4 servings

For the chicken

1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp sesame oil

For the stir-fry

2 tbsp neutral oil (such as vegetable 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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