Made with AI
Salmon and Chicken Stir-Fry
30 min 262 kcal per serving Medium
Ingredients
4 Servings
- skinless chicken breast250 g
- salmon fillet250 g
- canola oil1 tablespoon
- low-sodium soy sauce2 tablespoons
- oyster sauce1 tablespoon
- sriracha1 tablespoon
- carrot1 medium
- broccoli florets1 cup
- red bell pepper1 medium
- garlic2 cloves
- ginger1 teaspoon
Instructions
- 1
Slice the chicken breast and salmon fillet into bite-sized pieces.
- 2
Peel and thinly slice the carrot. Cut the red bell pepper into strips. Chop the broccoli florets into bite-sized pieces. Mince the garlic and grate the ginger.
- 3
In a small bowl, mix together the soy sauce, oyster sauce, and sriracha. Set aside.
- 4
Heat the canola oil in a large non-stick skillet or wok over medium-high heat.
- 5
Add the chicken pieces and stir-fry for 2-3 minutes until lightly browned but not fully cooked. Remove and set aside.
- 6
Add the salmon pieces to the pan and stir-fry for 2 minutes until just cooked through. Remove and set aside with the chicken.
- 7
Add the garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.
- 8
Add the carrot, broccoli, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
- 9
