Chicken Stir-Fry

This Chicken Stir-Fry is packed with nutritious veggies and coated in a flavorful stir-fry sauce. It’s easy to make and great way to use up all those veggies in the fridge. I first shared this recipe nearly 4 years ago but it’s one of those classics I don’t want you to miss out on so decided it’s worth revisiting.
Chicken Stir-Fry

Chicken Stir-Fry

Servings: 5
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 2 Tbsp soy sauce, or more to taste
  • 4 tsp cornstarch
  • 3/4 cup low-sodium chicken broth
  • 1 Tbsp oyster sauce
  • 1 tsp sesame oil
  • 1 Tbsp honey or brown sugar**
  • 1 lb. boneless skinless chicken breasts*, cut into 1-inch pieces
  • 2 Tbsp vegetable oil or light olive oil
  • 1 1/2 cups sliced carrots (about 3 medium, cut about 1/6-inch thick)
  • 1 small yellow onion, sliced (1 small)
  • 2 1/2 cups broccoli florets, chopped into bite size pieces, rinsed and leave water that clings to broccoli
  • 1 medium red bell pepper, seeded and sliced into 1 1/2-inch long strips
  • 1 1/2 cups sugar snap peas, sliced into halves if larger
  • 1 Tbsp peeled and finely minced fresh ginger
  • 3 cloves garlic, minced

Instructions

  1. In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside.
  2. Heat 1 Tbsp oil in a non-stick 12-inch skillet (that's deep, or use a saute pan or wok) over medium-high heat.
  3. Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.
  4. Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.
  5. Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
  6. Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
  7. Whisk soy sauce mixture once more, then pour into pan and cook, tossing constantly, until sauce has thickened and veggies are tender, about 1 - 2 minutes. Season with more soy sauce to taste if desired.
  8. Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.

Recipe Notes

  • *Boneless skinless chicken thighs will work great too. Add a few extra minutes to cook time as needed.
  • **For a sweeter stir-fry honey or brown sugar can be doubled or even tripled.
  • You can use other vegetables you may have on hand in this stir-fry. Good options include mushrooms, cabbage, zucchini, green beans, bok choy, baby corn, and bean sprouts. Just remember to add crisper vegetables first with the onions and carrots.
  • Recipe originally published March 10, 2015. Recipe modified to omit the marinating step to simplify the recipe, also mushrooms have been omitted to cut down on ingredients.

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