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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.

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.

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.

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.

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.

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.

Remove from heat. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with steamed rice or noodles.


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.

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.

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.

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.

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.

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.

Remove from heat. Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with steamed rice or noodles.
