Chicken Stir-Fry
Nothing beats a quick and satisfying dinner that comes together…
Servings: 5 servings
Ingredients
Ingredients
- 2 Tbspsoy sauce or more to taste
- 4 tspcornstarch
- 3/4 cuplow-sodium chicken broth
- 1 Tbspoyster sauce
- 1 tsptoasted sesame oil
- 1 Tbsphoneyor brown sugar**
- 1 lb.boneless skinless chicken breasts* cut into 1-inch pieces
- 2 Tbspvegetable oilor light olive oil
- 1 1/2 cupssliced carrots about 3 medium, cut about 1/6-inch thick
- 1 smallyellow onion sliced (1 small)
- 2 1/2 cupsbroccoli florets chopped into bite size pieces, rinsed and leave water that clings to broccoli
- 1 mediumred bell pepper seeded and sliced into 1 1/2-inch long strips
- 1 1/2 cupssugar snap peas sliced into halves if larger
- 1 Tbsppeeled and finely minced fresh ginger
- 3 clovesgarlic minced
Instructions
Instructions
- In a small bowl whisk together 2 Tbsp soy sauce and 4 tsp cornstarch until smooth. Whisk in 3/4 cup low-sodium chicken broth, 1 Tbsp oyster sauce, 1 tsp toasted sesame oil and 1 Tbsp honey (or brown sugar). Set the sauce aside.
- Heat 1 Tbsp vegetable oil in a nonstick 12-inch skillet (or a deep skillet, sauté pan, or wok) over medium-high heat until hot.
- Pat the 1 lb. chicken pieces dry with paper towels. Add the chicken to the skillet in a single layer, spacing pieces apart. Cook, turning once, about 6 minutes total, until chicken is cooked through (165°F and no longer pink).
- Transfer the cooked chicken to a plate and set aside, leaving the oil in the skillet.
- Add the remaining 1 Tbsp vegetable oil to the skillet. Add 1 1/2 cups sliced carrots and the sliced small yellow onion. Sauté, stirring occasionally, about 4 minutes until carrots begin to soften and onions are translucent.
- Add 2 1/2 cups broccoli florets (with the water that clings to them), 1 medium red bell pepper (sliced into 1 1/2-inch strips), 1 1/2 cups sugar snap peas (halved if large), 1 Tbsp peeled and finely minced fresh ginger, and 3 cloves minced garlic. Sauté, stirring, until the vegetables are nearly tender, about 4 minutes.
- Whisk the sauce once more, then pour it into the skillet. Cook, stirring or tossing constantly, until the sauce thickens and the vegetables are tender, about 1–2 minutes.
- Return the cooked chicken to the skillet and toss to coat in the sauce. Cook 1–2 minutes more until the chicken is heated through.
- Taste and add more soy sauce if desired. Serve immediately.
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.
**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.