Classic Chicken and Vegetable Stir-Fry
Classic Chicken and Vegetable Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 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 brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
For the Vegetables
- 2 cups broccoli florets
- 2 carrots, medium, peeled and thinly sliced
- 1 bell pepper, medium, any color, seeded and sliced
- 1/2 yellow onion, medium, sliced
- 1 cup snow peas
Other Ingredients
- 2 tablespoons vegetable oil, divided
- 4 cups cooked white rice, for serving
- 1 tablespoon sesame seeds, for garnish, optional
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min
- 2
In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and 1 tablespoon 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 3-5 minutes, flipping once, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 5 min
- 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets and carrots and stir-fry for 3-4 minutes until slightly tender-crisp.
⏱️ 4 min
- 5
Add the sliced bell pepper and yellow onion to the skillet. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
⏱️ 3 min
- 6
Return the cooked chicken to the skillet with the vegetables. Add the snow peas. 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
Remove from heat. Serve immediately over cooked white rice, garnished with sesame seeds if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken and Vegetable Stir-Fry
For the Chicken Marinade
- 1 1/2 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 brown sugar, packed
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
For the Vegetables
- 2 cups broccoli florets
- 2 carrots, medium, peeled and thinly sliced
- 1 bell pepper, medium, any color, seeded and sliced
- 1/2 yellow onion, medium, sliced
- 1 cup snow peas
Other Ingredients
- 2 tablespoons vegetable oil, divided
- 4 cups cooked white rice, for serving
- 1 tablespoon sesame seeds, for garnish, optional
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Toss to coat evenly. Set aside to marinate while you prepare the other ingredients.
⏱️ 5 min - 2
In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and 1 tablespoon 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 3-5 minutes, flipping once, until browned and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 5 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the broccoli florets and carrots and stir-fry for 3-4 minutes until slightly tender-crisp.
⏱️ 4 min - 5
Add the sliced bell pepper and yellow onion to the skillet. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp.
⏱️ 3 min - 6
Return the cooked chicken to the skillet with the vegetables. Add the snow peas. 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
Remove from heat. Serve immediately over cooked white rice, garnished with sesame seeds if desired.
⏱️ 1 min