Stir-Fried Chicken and Vegetables

This quick and easy stir-fry recipe is perfect for a busy weeknight dinner.

Ingredients
1 lb boneless, skinless chicken breasts, sliced into thin strips
2 cups mixed vegetables (such as sliced bell peppers, sliced carrots, sliced onion, and snap peas)
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp vegetable oil

Instructions
In a small bowl, whisk together the soy sauce, oyster sauce, and cornstarch to make the sauce.
Heat the vegetable oil in a large skillet or wok over high heat.
Add the sliced chicken to the skillet and stir-fry for 2-3 minutes, or until lightly browned.
Add the mixed vegetables and garlic to the skillet and continue to stir-fry for another 3-4 minutes, or until the vegetables are tender.
Pour the sauce over the chicken and vegetables and stir-fry for another 1-2 minutes, or until the sauce thickens and coats the chicken and vegetables evenly.
Serve the stir-fry hot over cooked rice or noodles. Enjoy!