Spicy Chicken and Carrot Stir-Fry
Spicy Chicken and Carrot Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
For the Stir-Fry
- 2 tablespoons vegetable oil
- 2 carrots, peeled and julienned or thinly sliced
- 1 zucchini, medium, cut into half-moon slices
- 1/2 yellow onion, medium, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, thinly sliced (optional)
For the Spicy Stir-Fry Sauce
- 1/2 cup bone broth
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
For Garnish
- 2 green onions, chopped
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
In a medium bowl, combine the diced chicken breast with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly and set aside to marinate for at least 15 minutes while you prepare the vegetables and sauce.
⏱️ 5 min - 2
In a separate small bowl, whisk together the bone broth, 1/4 cup soy sauce, rice vinegar, chili garlic sauce, sesame oil, 1 tablespoon cornstarch, and granulated sugar until smooth. Set the sauce aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-5 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the julienned carrots, sliced zucchini, and sliced yellow onion. Stir-fry for 3-4 minutes until the vegetables start to soften slightly but are still crisp-tender.
⏱️ 4 min
- 5
Add the minced garlic, grated fresh ginger, and sliced red bell pepper (if using) to the wok. Stir-fry for another 1-2 minutes until fragrant.
⏱️ 2 min
- 6
Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min
- 7
Remove from heat. Garnish with chopped green onions and toasted sesame seeds. Serve immediately, ideally over steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken and Carrot Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
For the Stir-Fry
- 2 tablespoons vegetable oil
- 2 carrots, peeled and julienned or thinly sliced
- 1 zucchini, medium, cut into half-moon slices
- 1/2 yellow onion, medium, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, thinly sliced (optional)
For the Spicy Stir-Fry Sauce
- 1/2 cup bone broth
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon chili garlic sauce, or more, to taste
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
For Garnish
- 2 green onions, chopped
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
In a medium bowl, combine the diced chicken breast with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly and set aside to marinate for at least 15 minutes while you prepare the vegetables and sauce.
⏱️ 5 min - 2
In a separate small bowl, whisk together the bone broth, 1/4 cup soy sauce, rice vinegar, chili garlic sauce, sesame oil, 1 tablespoon cornstarch, and granulated sugar until smooth. Set the sauce aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer and cook for 3-5 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the julienned carrots, sliced zucchini, and sliced yellow onion. Stir-fry for 3-4 minutes until the vegetables start to soften slightly but are still crisp-tender.
⏱️ 4 min - 5
Add the minced garlic, grated fresh ginger, and sliced red bell pepper (if using) to the wok. Stir-fry for another 1-2 minutes until fragrant.
⏱️ 2 min - 6
Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and vegetables. Stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
⏱️ 2 min - 7
Remove from heat. Garnish with chopped green onions and toasted sesame seeds. Serve immediately, ideally over steamed rice.
⏱️ 2 min