Description
Quick and easy chicken stir-fry with a flavorful sauce and a variety of fresh vegetables. Perfect for a weeknight meal!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- 1/4 cup soy sauce
- 2 tablespoons brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil (or peanut oil)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/2 cup sliced mushrooms
- 1/2 cup snow peas
- 2 green onions, chopped, for garnish
- Sesame seeds, for garnish (optional)
Instructions
- In a medium bowl, combine the cubed chicken with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of garlic powder. Mix well and marinate for at least 15 minutes (up to 1 hour in the refrigerator).
- In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of rice vinegar, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, and 1/4 teaspoon of red pepper flakes (if using). Add 1/4 cup of chicken broth and whisk until smooth. Set aside.
- Wash and slice all vegetables. Slice the onion, bell peppers (red and green), and carrots. Cut the broccoli into florets. Slice the mushrooms. Trim the snow peas. Mince the garlic. Chop the green onions for garnish.
- Heat 1 tablespoon of vegetable oil (or peanut oil) in a large wok or skillet over high heat. Add the marinated chicken and stir-fry for 5-7 minutes, or until cooked through and lightly browned. Remove from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onion and minced garlic and stir-fry for 1-2 minutes, until fragrant. Add the sliced bell peppers, broccoli florets, and sliced carrots and stir-fry for 3-5 minutes, until tender-crisp. Add the sliced mushrooms and snow peas and stir-fry for another 1-2 minutes, until softened.
- Return the cooked chicken to the wok with the vegetables. Pour the stir-fry sauce over the chicken and vegetables. Stir well to coat everything evenly. Bring the sauce to a simmer and cook for 1-2 minutes, or until the sauce has thickened slightly.
- Remove from heat and garnish with chopped green onions and sesame seeds (if using). Serve hot over rice or noodles.
Notes
- Spice it up: Add more red pepper flakes or a dash of chili oil for extra heat.
- Add sweetness: Increase the amount of brown sugar in the sauce for a sweeter flavor.
- Use different vegetables: Feel free to substitute your favorite vegetables for the ones listed in the recipe. Some other great options include bok choy, zucchini, and bean sprouts.
- Add protein: You can also add other types of protein to this stir-fry, such as shrimp, beef, or tofu. Just be sure to adjust the cooking time accordingly.
- Make it gluten-free: Use tamari instead of soy sauce to make this recipe gluten-free.
- Meal Prep: This stir-fry is great for meal prepping! Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes