Classic Chicken and Vegetable Stir-Fry
Classic Chicken and Vegetable Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
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, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes, or to taste
For the Vegetables and Cooking
- 3 cups broccoli florets
- 2 carrots, medium, thinly sliced or julienned
- 1 bell pepper, medium (any color), thinly sliced
- 1/2 yellow onion, medium, thinly sliced
- 2 tablespoons vegetable oil, divided
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish (optional)
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly and 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 soy sauce, hoisin sauce, rice vinegar, brown sugar, grated ginger, minced garlic, 1 teaspoon cornstarch, and red pepper flakes until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick skillet over medium-high heat. Add the marinated chicken and stir-fry for 3-5 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets and carrots and stir-fry for 3-4 minutes until they start to become tender-crisp.
⏱️ 4 min
- 5
Add the sliced bell pepper and yellow onion to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp but still have a slight bite.
⏱️ 3 min
- 6
Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything evenly.
⏱️ 2 min - 7
Remove from heat. Garnish with sliced scallions and optional sesame seeds. Serve immediately over cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken and Vegetable Stir-Fry
For the Chicken Marinade
- 1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
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, packed
- 1 tablespoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes, or to taste
For the Vegetables and Cooking
- 3 cups broccoli florets
- 2 carrots, medium, thinly sliced or julienned
- 1 bell pepper, medium (any color), thinly sliced
- 1/2 yellow onion, medium, thinly sliced
- 2 tablespoons vegetable oil, divided
- 2 scallions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish (optional)
- 4 cups cooked rice, for serving
Instructions
- 1
In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly and 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 soy sauce, hoisin sauce, rice vinegar, brown sugar, grated ginger, minced garlic, 1 teaspoon cornstarch, and red pepper flakes until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick skillet over medium-high heat. Add the marinated chicken and stir-fry for 3-5 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets and carrots and stir-fry for 3-4 minutes until they start to become tender-crisp.
⏱️ 4 min - 5
Add the sliced bell pepper and yellow onion to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp but still have a slight bite.
⏱️ 3 min - 6
Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything evenly.
⏱️ 2 min - 7
Remove from heat. Garnish with sliced scallions and optional sesame seeds. Serve immediately over cooked rice.
⏱️ 1 min