Chicken Stir-Fry
A tasty chicken dinner packed with nutritious veggies and coated in a tasty stir-fry sauce. Ready in nearly 30 minutes and a great way to pack lots of vegetables in one meal.
Servings: 5
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 toasted 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
- In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside.
- 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.
- Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.
- 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.
- Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
- Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
- 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.
- Toss in chicken. Season with more soy sauce to taste if desired.
- Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.
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.