Easy Weeknight Chicken Stir-Fry with Rice
Easy Weeknight Chicken Stir-Fry with Rice
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, peeled and thinly sliced
- 1 cup snow peas
- 1/2 yellow onion, thinly sliced
For the Stir-Fry Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon cornstarch
For Serving
- 4 cups cooked white or brown rice
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch until lightly coated. Set aside.
⏱️ 5 min
- 2
Prepare the sauce: In a small bowl, whisk together the low-sodium soy sauce, chicken broth, rice vinegar, honey, sesame oil, grated fresh ginger, minced garlic, and the remaining 1 tablespoon of cornstarch until smooth. Set aside.
⏱️ 3 min
- 3
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and stir-fry until browned and cooked through, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set aside on a plate.
⏱️ 7 min
- 4
Stir-fry vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, sliced red bell pepper, and sliced carrots. Stir-fry for 3 to 4 minutes until they are slightly tender-crisp. Add the snow peas and thinly sliced yellow onion, and stir-fry for another 2 to 3 minutes.
⏱️ 7 min
- 5
Combine and sauce: Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again to ensure the cornstarch is well mixed, then pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and evenly coats all the ingredients, about 1 to 2 minutes.
⏱️ 2 min
- 6
Serve: Remove the stir-fry from the heat. Serve immediately over warm cooked white or brown rice. Garnish each serving with toasted sesame seeds and sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Weeknight Chicken Stir-Fry with Rice
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil, divided
- 3 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, peeled and thinly sliced
- 1 cup snow peas
- 1/2 yellow onion, thinly sliced
For the Stir-Fry Sauce
- 1/2 cup low-sodium soy sauce
- 1/4 cup chicken broth
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 tablespoon cornstarch
For Serving
- 4 cups cooked white or brown rice
- 1 teaspoon sesame seeds, toasted, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
Prepare the chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon of cornstarch until lightly coated. Set aside.
⏱️ 5 min - 2
Prepare the sauce: In a small bowl, whisk together the low-sodium soy sauce, chicken broth, rice vinegar, honey, sesame oil, grated fresh ginger, minced garlic, and the remaining 1 tablespoon of cornstarch until smooth. Set aside.
⏱️ 3 min - 3
Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken and stir-fry until browned and cooked through, about 5 to 7 minutes. Remove the cooked chicken from the skillet and set aside on a plate.
⏱️ 7 min - 4
Stir-fry vegetables: Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets, sliced red bell pepper, and sliced carrots. Stir-fry for 3 to 4 minutes until they are slightly tender-crisp. Add the snow peas and thinly sliced yellow onion, and stir-fry for another 2 to 3 minutes.
⏱️ 7 min - 5
Combine and sauce: Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce a quick whisk again to ensure the cornstarch is well mixed, then pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and evenly coats all the ingredients, about 1 to 2 minutes.
⏱️ 2 min - 6
Serve: Remove the stir-fry from the heat. Serve immediately over warm cooked white or brown rice. Garnish each serving with toasted sesame seeds and sliced green onions.
⏱️ 1 min