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Seattle-Style Stir-Fried Chicken and Vegetables

A quick and comforting stir-fry featuring thinly sliced chicken or beef and colorful fresh vegetables, perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Chicken or beef, sliced thinly Use room temperature for even cooking.
  • 3 cups Fresh vegetables (e.g., bell peppers, onions, and broccoli) Chop finely for quicker sautéing.
  • 3 tablespoons Soy sauce Key ingredient for flavor.
  • 2 tablespoons Oyster sauce Adds depth to the dish.
  • 1 tablespoon Fresh ginger, grated or minced Provides aromatic flavor.
  • 3 cloves Garlic, diced finely Enhances overall aroma.
  • 4 cups Rice or noodles, for serving Acts as a base for the stir-fry.
  • 2 tablespoons Cooking oil Used for stir-frying.

Method
 

Preparation
  1. In a bowl, combine sliced meat with soy sauce, ginger, and garlic. Let it marinate for 30 minutes.
Cooking
  1. Heat a tablespoon of cooking oil in a large pan over medium-high heat until it shimmers.
  2. Add the marinated chicken or beef to the pan and cook until golden and cooked through, about 5 to 7 minutes.
  3. Add the chopped bell peppers, onions, and broccoli. Stir-fry for 3 to 5 minutes until bright and tender.
  4. Stir in the oyster sauce and cook for an additional 2 minutes. If it looks dry, add a splash of water or extra soy sauce.
  5. Serve the stir-fry over a bed of fluffy rice or noodles and top with sesame seeds or chopped green onions if desired.

Notes

Consider adding mushrooms, snap peas, or baby corn. For variations, substitute with tofu for a vegan option, or use tamari for gluten-free. Serve with a light vinaigrette salad or warm bread.