Chicken and Onion Stir-Fry
Chicken and Onion Stir-Fry
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, halved and thinly sliced
- 1 bell pepper, any color, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Stir-Fry Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes, or to taste
For Serving
- 4 cups cooked rice
- 1 teaspoon sesame seeds, for garnish, optional
- 2 green onions, sliced, for garnish, optional
Instructions
- 1
Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, chicken broth, hoisin sauce, rice vinegar, sesame oil, cornstarch, granulated sugar, and red pepper flakes until smooth. Set aside.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onion and bell pepper and stir-fry for 3-4 minutes, until slightly softened but still crisp.
⏱️ 4 min
- 4
Add the minced garlic and grated ginger to the skillet and stir-fry for 1 minute until fragrant.
⏱️ 1 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, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
⏱️ 3 min
- 6
Remove from heat. Serve immediately over cooked rice, garnished with sesame seeds and sliced green onions, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Onion Stir-Fry
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 yellow onion, halved and thinly sliced
- 1 bell pepper, any color, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Stir-Fry Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon granulated sugar
- 1/2 teaspoon red pepper flakes, or to taste
For Serving
- 4 cups cooked rice
- 1 teaspoon sesame seeds, for garnish, optional
- 2 green onions, sliced, for garnish, optional
Instructions
- 1
Prepare the stir-fry sauce: In a small bowl, whisk together the soy sauce, chicken broth, hoisin sauce, rice vinegar, sesame oil, cornstarch, granulated sugar, and red pepper flakes until smooth. Set aside.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced onion and bell pepper and stir-fry for 3-4 minutes, until slightly softened but still crisp.
⏱️ 4 min - 4
Add the minced garlic and grated ginger to the skillet and stir-fry for 1 minute until fragrant.
⏱️ 1 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, until the sauce thickens and coats the chicken and vegetables, about 2-3 minutes.
⏱️ 3 min - 6
Remove from heat. Serve immediately over cooked rice, garnished with sesame seeds and sliced green onions, if desired.