Ingredients

• 2 tablespoons vegetable oil
• 0.5 pounds 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 cups water
• 2 tablespoons mushroom soy sauce
• 1 tablespoon cornstarch

Instructions

1. 1 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.
2. 2 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).
3. 3 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.

Nutrition per serving