Chicken Stir Fry recipe

Whisk together the broth, soy sauce, brown sugar, vinegar, oyster sauce (if using), corn starch, garlic and ginger. Set aside. ½ cup low sodium chicken broth, 3 tablespoons low sodium soy sauce, 3 tablespoons brown sugar, 1 tablespoon rice or white vinegar, 1 tablespoon oyster sauce, 1 tablespoon corn starch, 2 cloves garlic, ½ teaspoon finely minced ginger

Heat the oil over medium-high heat in a large skillet.1 tablespoon oil

Add the snap peas, bell pepper and carrots and season lightly with salt and pepper. Cook and stir until crisp-tender, about 3-4 minutes.1 cup snap peas, 1 cup red bell pepper, 1 cup carrot matchsticks or thinly sliced carrots, salt and pepper

Remove vegetables from the pan and set aside.

Add additional oil if needed, then add the sliced chicken. Cook and stir just until no longer pink. 2 boneless, skinless chicken breasts

Reduce the heat to medium. Return the vegetables to the pan and add the sauce.

Cook for 3-4 minutes, until sauce is thickened and chicken is cooked through. Taste and add additional salt and pepper as necessary.

Serve over rice or as desired.