Simple Chicken and Veggie Stir-Fry
Simple Chicken and Veggie Stir-Fry
Ingredients
For the Stir-Fry
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons vegetable oil, divided
- 1 head broccoli, cut into small florets
- 2 carrots, peeled and thinly sliced on the bias
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
For the Stir-Fry Sauce
- 1/2 cup chicken broth
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- 1
In a medium bowl, whisk together all ingredients for the stir-fry sauce: chicken broth, soy sauce, rice vinegar, honey, sesame oil, and cornstarch. Set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets, sliced carrots, and sliced red bell pepper. Stir-fry for 3 to 5 minutes, until the vegetables are crisp-tender.
⏱️ 5 min - 4
Add the sliced yellow onion, minced garlic, and grated fresh ginger to the wok. Stir-fry for another 1 to 2 minutes, until fragrant.
⏱️ 2 min - 5
Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and vegetables. Cook, stirring constantly, for 1 to 2 minutes, until the sauce has thickened and coats everything.
⏱️ 2 min - 6
Remove the stir-fry from heat. Garnish with sliced green onions and sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Simple Chicken and Veggie Stir-Fry
Ingredients
For the Stir-Fry
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons vegetable oil, divided
- 1 head broccoli, cut into small florets
- 2 carrots, peeled and thinly sliced on the bias
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1/2 yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch fresh ginger, grated
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
For the Stir-Fry Sauce
- 1/2 cup chicken broth
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- 1
In a medium bowl, whisk together all ingredients for the stir-fry sauce: chicken broth, soy sauce, rice vinegar, honey, sesame oil, and cornstarch. Set aside.
⏱️ 2 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the wok and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli florets, sliced carrots, and sliced red bell pepper. Stir-fry for 3 to 5 minutes, until the vegetables are crisp-tender.
⏱️ 5 min - 4
Add the sliced yellow onion, minced garlic, and grated fresh ginger to the wok. Stir-fry for another 1 to 2 minutes, until fragrant.
⏱️ 2 min - 5
Return the cooked chicken to the wok with the vegetables. Give the prepared stir-fry sauce a quick whisk again (as cornstarch can settle) and pour it over the chicken and vegetables. Cook, stirring constantly, for 1 to 2 minutes, until the sauce has thickened and coats everything.
⏱️ 2 min - 6
Remove the stir-fry from heat. Garnish with sliced green onions and sesame seeds before serving.
⏱️ 1 min