Chicken Stir Fry
By: max
A quick and flavorful Asian-inspired dish packed with vegetables and tender chicken.
1. 1 pound of thinly sliced of boneless chicken breasts
2. 3 tablespoons of low-sodium of soy sauce
3. 1 tablespoon of of sesame oil
4. 1 tablespoon of of cornstarch
5. 2 tablespoons of of vegetable oil
6. 3 cloves, minced of garlic
7. 1 tablespoon of fresh, grated of ginger
8. 2 cups of of broccoli florets
9. 1 large, sliced of red bell pepper
10. 2 medium, julienned of carrots
11. 1 cup of of snow peas
12. 4, sliced of green onions
13. 1/2 cup of of chicken broth
14. 1 tablespoon of of honey
15. 1 tablespoon of of rice vinegar
16. 1/4 teaspoon of (optional) of red pepper flakes
17. 4 cups of, for serving of cooked rice
1. In a bowl, combine chicken with 1 tablespoon soy sauce, 1 teaspoon sesame oil, and cornstarch; marinate for 15 minutes.
2. In a small bowl, whisk together remaining soy sauce, sesame oil, chicken broth, honey, and rice vinegar.
3. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat.
4. Add chicken and stir-fry until no longer pink, about 3-4 minutes. Remove and set aside.
5. Add remaining oil to the wok. Add garlic and ginger and stir-fry for 30 seconds until fragrant.
6. Add broccoli, bell pepper, and carrots. Stir-fry for 3-4 minutes until vegetables begin to soften.
7. Add snow peas and cook for 1 minute.
8. Return chicken to the wok, add the sauce mixture, and toss to coat everything.
9. Cook for 1-2 minutes until sauce thickens slightly.
10. Garnish with green onions and red pepper flakes if using.
11. Serve hot over cooked rice.