Description
A quick and simple stir fry featuring chicken and mixed vegetables in a savory sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 tablespoon sesame oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, sliced
- 1/2 cup sliced onion
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Instructions
- In a bowl, toss the chicken pieces with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside for 10 minutes.
- Heat sesame oil in a large skillet or wok over medium-high heat.
- Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add broccoli, carrots, bell pepper, and onion to the skillet. Stir fry for 3-4 minutes until vegetables are crisp-tender.
- Add garlic and ginger to the vegetables and cook for 1 minute until fragrant.
- In a small bowl, whisk together chicken broth, 2 tablespoons soy sauce, and brown sugar. Pour the mixture over the vegetables.
- Bring the sauce to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
- Return the cooked chicken to the skillet. Toss everything together to coat the chicken and vegetables with the sauce.
- Serve immediately.
Notes
- You can substitute any firm vegetables you prefer, such as snap peas or mushrooms.
- Serve this stir fry over cooked rice or noodles.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8
- Sodium: 650
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 35
- Cholesterol: 95
Keywords: chicken, vegetable, stir fry, quick dinner, Asian recipe, healthy meal