Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •0.5 pound boneless skinless chicken breasts, cut into cubes
- •2 cloves garlic, chopped
- •2 tablespoons oyster sauce
- •1 cup chopped broccoli
- •1 cup sliced green bell pepper
- •1 cup sliced carrots
- •1 cup sliced napa cabbage
- •1 cup sliced celery
- •1 cup fresh bean sprouts
- •1 cup sliced zucchini
- •1 cup chopped green onions
- •1 teaspoon salt
- •0.5 cup water
- •2 tablespoons mushroom soy sauce
- •1 tablespoon cornstarch
Instructions
- Heat oil in a wok over medium-high heat. Add chicken, garlic, and oyster sauce, and stir-fry until chicken is browned, 5 to 8 minutes.
- Stir in broccoli, bell pepper, carrots, cabbage, celery, bean sprouts, zucchini, green onions, and salt. Stir-fry until vegetables are crisp-tender and chicken is no longer pink in the center and the juices run clear, 4 to 8 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
- Stir water, soy sauce, and cornstarch together in a small bowl; pour into the wok. Cook and stir until sauce is thickened, 1 to 2 minutes.
Nutritional Facts
Per 4 servings
- Calories: 192
- Carbohydrate: 15g
- Fat: 8g
- Fiber: 4g
- Protein: 17g
- Sugar: 5g
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