Classic Chicken Stir-Fry
Classic Chicken Stir-Fry
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 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 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon cornstarch
For the Vegetables
- 2 tablespoons canola oil, divided
- 3 cups broccoli florets
- 2 carrots, medium, thinly sliced
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Toss to coat evenly and set aside to marinate while you prepare the sauce and vegetables.
⏱️ 5 min
- 2
In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, hoisin sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 teaspoon of cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Add the remaining 1 tablespoon of canola oil to the same skillet. Add the broccoli florets and carrots. Stir-fry for 3-4 minutes until slightly tender-crisp.
⏱️ 4 min
- 5
Add the sliced red 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. 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 everything, about 1-2 minutes.
⏱️ 2 min
- 7
Remove from heat. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with steamed rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Chicken Stir-Fry
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 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 teaspoon fresh ginger, grated
- 2 garlic, cloves, minced
- 1 teaspoon cornstarch
For the Vegetables
- 2 tablespoons canola oil, divided
- 3 cups broccoli florets
- 2 carrots, medium, thinly sliced
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 2 green onions, sliced, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil. Toss to coat evenly and set aside to marinate while you prepare the sauce and vegetables.
⏱️ 5 min - 2
In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, hoisin sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and 1 teaspoon of cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Heat 1 tablespoon of canola oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Add the remaining 1 tablespoon of canola oil to the same skillet. Add the broccoli florets and carrots. Stir-fry for 3-4 minutes until slightly tender-crisp.
⏱️ 4 min - 5
Add the sliced red 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. 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 everything, about 1-2 minutes.
⏱️ 2 min - 7
Remove from heat. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with steamed rice or noodles.
⏱️ 1 min