Ingredients:

  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 medium onion, thinly sliced
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • Cooked rice for serving

Instructions:

  1. In a mixing bowl, combine sliced chicken, soy sauce, rice vinegar, grated ginger, and minced garlic. Allow to marinate for 10-15 minutes, while prepping vegetables.
  2. Slice the onion and bell pepper; cut broccoli into florets; rinse snap peas.
  3. In a large skillet or wok, heat vegetable oil over high heat until shimmering.
  4. Add marinated chicken to the skillet in a single layer. Sauté until cooked through and lightly browned, about 5-7 minutes.
  5. Stir in sliced onion, bell pepper, broccoli, and snap peas. Cook for 5-7 minutes until veggies are tender-crisp.
  6. Drizzle oyster sauce and sesame oil over the stir-fry. Toss everything together to combine well.
  7. Serve hot over cooked rice.