Easy Chicken Stir Fry


For the Marinade

4 chicken breasts, cut into 1" pieces

2 tablespoons light soy sauce

1 teaspoon garlic, minced

1 tablespoon toasted sesame oil

1 teaspoon pepper

For the Stir Fry

¼ cup oyster sauce

2 tablespoons light soy sauce

2 tablespoon vinegar

1 teaspoon pepper

½ cup water

3 tablespoons cornstarch, divided

3 tablespoons coconut oil, divided

1 red onion, chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

4 cloves garlic, diced

1 inch piece ginger, diced

one cup of your favorite rice

For the Marinade

Combine all marinade ingredients and set aside for 15 minutes.

(Meanwhile start cooking one cup of your favorite rice per package directions.)

For the Chicken

Whisk together oyster sauce, soy sauce, vinegar, pepper, half cup water and one tablespoon of cornstarch, then set aside.

After chicken has marinated, toss it in remaining two tablespoons cornstarch.

Heat two tablespoons oil in a fry pan and add chicken pieces.

Don't crowd the chicken and if your pan is not large enough, do this in batches.

Cook chicken pieces on high heat for 3 minutes on each side.

Remove chicken from the pan and set aside.

Add remaining oil to the pan and add onions and bell peppers.

Cook while tossing on high heat for two minutes.

Toss in ginger and garlic and cook for another minute.

Add chicken and sauce, then toss everything well and simmer untill the sauce thickens and coats the chicken well.

Serve hot with cooked rice. Enjoy!

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