Spicy Chicken and Vegetable Stir-Fry
Spicy Chicken and Vegetable Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Stir-Fry Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce, or more, to taste
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoons canola oil, divided
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, peeled and thinly sliced
- 1/2 yellow onion, sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Toss to coat evenly. Set aside to marinate while you prepare the vegetables and sauce.
⏱️ 5 min
- 2
In a separate small bowl, whisk together the chicken broth, 1/4 cup of soy sauce, hoisin sauce, rice vinegar, brown sugar, chili garlic sauce, grated ginger, minced garlic, and 1 teaspoon of cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of canola oil to the wok. Add the broccoli florets, red bell pepper, sliced carrots, and yellow onion. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min
- 5
Return the cooked chicken to the wok with the vegetables. Give the stir-fry sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min
- 6
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken and Vegetable Stir-Fry
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
For the Stir-Fry Sauce
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce, or more, to taste
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon cornstarch
For the Stir-Fry
- 2 tablespoons canola oil, divided
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, peeled and thinly sliced
- 1/2 yellow onion, sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Toss to coat evenly. Set aside to marinate while you prepare the vegetables and sauce.
⏱️ 5 min - 2
In a separate small bowl, whisk together the chicken broth, 1/4 cup of soy sauce, hoisin sauce, rice vinegar, brown sugar, chili garlic sauce, grated ginger, minced garlic, and 1 teaspoon of cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of canola oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of canola oil to the wok. Add the broccoli florets, red bell pepper, sliced carrots, and yellow onion. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
⏱️ 5 min - 5
Return the cooked chicken to the wok with the vegetables. Give the stir-fry sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min - 6
Remove from heat. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked rice.
⏱️ 1 min