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Chicken Stir Fry

A quick, flavorful chicken stir-fry with vegetables and a savory-sweet sauce served over rice.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 2 cups water
  • 2 cups instant white rice
  • 2/3 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1/4 teaspoon red pepper flakes optional
  • 3 boneless skinless chicken breast halves thinly sliced
  • 2 tablespoons sesame oil divided
  • 1 head broccoli broken into florets
  • 1 cup sliced carrots
  • 1 yellow bell pepper cut into matchsticks
  • 1 red bell pepper cut into matchsticks

Instructions

  • Prepare the instant white rice according to package directions using 2 cups water and 2 cups rice; keep warm.
  • In a medium bowl, whisk together 2/3 cup soy sauce, 1/4 cup brown sugar and 1 tablespoon cornstarch until smooth.
  • Add 1 teaspoon minced ginger, 1 tablespoon minced garlic and 1/4 teaspoon red pepper flakes (if using) to the sauce and mix to combine.
  • Reserve one-third of the sauce in a small bowl for later, then add the thinly sliced chicken breasts to the remaining sauce and stir to coat; refrigerate the marinated chicken for 30 minutes if time allows.
  • Heat 1 tablespoon sesame oil in a large skillet or wok over medium-high heat. Add broccoli florets, sliced carrots and bell pepper matchsticks and cook, stirring occasionally, about 5 minutes until just tender; remove vegetables to a plate.
  • Add the remaining 1 tablespoon sesame oil to the same skillet. Add the marinated chicken (discard any excess marinade left with the chicken) and cook over medium-high heat until browned and nearly cooked through, about 5 minutes.
  • Return the vegetables to the skillet, pour in the reserved one-third of the sauce, bring to a boil, and cook 5–7 minutes more until the chicken is cooked through and the sauce has thickened.
  • Serve the stir-fry over the prepared rice.

Equipment

  • medium saucepan or rice cooker
  • Medium Bowl
  • Large Skillet or Wok
  • Spatula or Wooden Spoon
  • Cutting Board
  • Chef’s knife

Notes

  • Prep ahead by chopping vegetables and slicing chicken 1–2 days in advance and refrigerate separately.
  • Reserve one-third of the sauce before marinating the chicken to use for finishing the stir-fry.
  • Adjust red pepper flakes to taste for spice.