Description
This vibrant and flavorful Chicken Stir Fry features tender chicken breast pieces combined with crisp broccoli, colorful bell peppers, and carrots tossed in a savory soy-ginger sauce. Quickly cooked and perfect for a nutritious weeknight dinner, it offers a balance of protein and vegetables with a hint of sweetness and spice.
Ingredients
Produce
- 4 ounces broccoli florets (about 2 cups)
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium carrot, peeled and very thinly sliced
- Sliced green onions, for serving (optional)
Meat
- 1 pound boneless, skinless chicken breasts, thinly sliced
Pantry
- 3 teaspoons kosher salt
- 3 tablespoons cornstarch
- ½ cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- ¼ cup brown sugar or honey
- Pinch of red pepper flakes (optional)
- 1 tablespoon avocado or vegetable oil
- Sesame seeds, for serving (optional)
Instructions
- Blanch broccoli: Fill a large pot with water and add 2 teaspoons of kosher salt. Bring to a boil over high heat. Add the broccoli florets and cook until they turn bright green and are slightly tender, about 2 minutes. Use a slotted spoon to transfer the broccoli to a plate, keeping the boiling water in the pot for the next step.
- Cook chicken: Season the thinly sliced chicken breasts with the remaining 1 teaspoon of salt. Toss the chicken with 2 tablespoons of cornstarch until evenly coated. Add the chicken pieces to the reserved boiling water and cook until just opaque, about 4 minutes. Drain the chicken and set aside.
- Prepare sauce: In a small bowl, whisk together the low-sodium soy sauce or tamari, toasted sesame oil, minced garlic, grated ginger, brown sugar or honey, red pepper flakes (if using), and the remaining 1 tablespoon of cornstarch. Set the sauce aside.
- Sauté vegetables: Heat the avocado or vegetable oil in a large skillet over medium heat. Once shimmering, add the blanched broccoli, sliced onion, red bell pepper, and carrot. Cook, stirring occasionally, until the vegetables start to brown slightly, about 4 minutes.
- Combine and finish: Add the cooked chicken and the prepared sauce to the skillet with the vegetables. Stir well and cook until the sauce thickens slightly and coats all ingredients, about 2 minutes.
- Serve: Transfer the stir fry to plates or a serving dish. Garnish with sliced green onions and sesame seeds if desired, and serve immediately.
Notes
- For a gluten-free version, ensure to use tamari instead of regular soy sauce.
- You can swap brown sugar for honey for a natural sweetness alternative.
- If you prefer more heat, increase the amount of red pepper flakes or add fresh chili slices.
- Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- For additional flavor, marinate the chicken in half the soy sauce and ginger for 15 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
