Chicken and Veggie Stir-Fry
Chicken and Veggie Stir-Fry
Ingredients
For the Marinade
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
For the Stir-Fry
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 bell pepper, any color, thinly sliced
- 1 cup snap peas
- 1/2 onion, medium, thinly sliced
- 2 tablespoons vegetable oil
For the Stir-Fry Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
For Serving
- 4 cups cooked rice, hot
- sesame seeds, for garnish, as needed
Instructions
- 1
In a medium bowl, combine the marinade ingredients: 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon grated ginger, and 1 minced garlic clove. Add the cut chicken pieces and toss to coat thoroughly. Let marinate at room temperature for 15 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup chicken broth, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli, carrots, and sliced onion. Stir-fry for 3-4 minutes, until the vegetables start to become tender-crisp.
⏱️ 4 min
- 5
Add the sliced bell pepper and snap peas to the skillet. Continue to stir-fry for another 2-3 minutes, until all vegetables are tender-crisp.
⏱️ 3 min
- 6
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
- 7
Serve the chicken and veggie stir-fry immediately over hot cooked rice. Garnish with sesame seeds, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Veggie Stir-Fry
Ingredients
For the Marinade
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 clove garlic, minced
For the Stir-Fry
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 bell pepper, any color, thinly sliced
- 1 cup snap peas
- 1/2 onion, medium, thinly sliced
- 2 tablespoons vegetable oil
For the Stir-Fry Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
For Serving
- 4 cups cooked rice, hot
- sesame seeds, for garnish, as needed
Instructions
- 1
In a medium bowl, combine the marinade ingredients: 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon grated ginger, and 1 minced garlic clove. Add the cut chicken pieces and toss to coat thoroughly. Let marinate at room temperature for 15 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the stir-fry sauce. In a small bowl, whisk together 1/4 cup soy sauce, 1/4 cup chicken broth, 1 tablespoon brown sugar, 1 tablespoon rice vinegar, and 1 teaspoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli, carrots, and sliced onion. Stir-fry for 3-4 minutes, until the vegetables start to become tender-crisp.
⏱️ 4 min - 5
Add the sliced bell pepper and snap peas to the skillet. Continue to stir-fry for another 2-3 minutes, until all vegetables are tender-crisp.
⏱️ 3 min - 6
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 - 7
Serve the chicken and veggie stir-fry immediately over hot cooked rice. Garnish with sesame seeds, if desired.
⏱️ 1 min