Family-Style Chicken & Veggies Stir-Fry

This family-style chicken and veggie stir-fry is a colorful, satisfying dinner that comes together quickly in one wok. Tender chicken is cooked with crisp-tender peppers, broccoli, and carrots, then coated in a savory sauce made with oyster sauce, rice vinegar, garlic, and ginger. Served over fluffy rice, it's an easy meal that brings plenty of fresh flavor to the table and makes sharing dinner feel effortless. 

Ingredients 

• 1 lb boneless chicken thighs, thinly sliced 
• 2 tbsp soy sauce, 1 tbsp cornstarch (for marinating) 
• 2 tbsp neutral oil, divided 
• 1 bell pepper, sliced 
• 1 cup broccoli florets
• 1 carrot, thinly sliced 
• 3 cloves garlic, minced 
• 1 tbsp fresh ginger, minced 
• 3 tbsp oyster sauce 
• 1 tbsp rice vinegar 
• Cooked rice, for serving 

Instructions 

1. Toss sliced chicken with soy sauce and cornstarch; let sit 10 minutes while you prep vegetables on the cutting board. 
2. Heat 1 tbsp oil in the wok over high heat until just smoking. Add chicken and stir-fry until browned and just cooked through, about 4 minutes. Remove to a plate. 
3. Add remaining oil to the wok, then garlic and ginger, stirring for 30 seconds. Add peppers, broccoli, and carrot, stir-frying for 3-4 minutes until crisp-tender. 
4. Return chicken to the wok, add oyster sauce and rice vinegar, and toss everything together for another minute.
5. Serve immediately over rice.