Speedy Chicken & Veggie Stir-Fry
Speedy Chicken & Veggie Stir-Fry
Ingredients
For the Stir-Fry
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 4 cups cooked rice, for serving
For the Stir-Fry Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon brown sugar
- 1/4 teaspoon red pepper flakes, or to taste
Instructions
- 1
In a small bowl, whisk together all ingredients for the stir-fry sauce (soy sauce, chicken broth, hoisin sauce, rice vinegar, cornstarch, brown sugar, and red pepper flakes) until smooth. Set aside.
⏱️ 2 min
- 2
Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add broccoli and carrots to the same skillet. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 4
Add red bell pepper, snow peas, minced garlic, and grated ginger to the skillet. Stir-fry for another 2 minutes until vegetables are tender-crisp and fragrant.
⏱️ 2 min
- 5
Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything.
⏱️ 2 min
- 6
Serve immediately over cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Speedy Chicken & Veggie Stir-Fry
For the Stir-Fry
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 cup carrots, julienned or thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 4 cups cooked rice, for serving
For the Stir-Fry Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon brown sugar
- 1/4 teaspoon red pepper flakes, or to taste
Instructions
- 1
In a small bowl, whisk together all ingredients for the stir-fry sauce (soy sauce, chicken broth, hoisin sauce, rice vinegar, cornstarch, brown sugar, and red pepper flakes) until smooth. Set aside.
⏱️ 2 min - 2
Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 3
Add broccoli and carrots to the same skillet. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 4
Add red bell pepper, snow peas, minced garlic, and grated ginger to the skillet. Stir-fry for another 2 minutes until vegetables are tender-crisp and fragrant.
⏱️ 2 min - 5
Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything.
⏱️ 2 min - 6
Serve immediately over cooked rice.
⏱️ 1 min