Wok to the Impossible Stir-Fry
Wok to the Impossible Stir-Fry
Ingredients
For the Stir-Fry
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups broccoli florets
- 1 red bell pepper, sliced thinly
- 2 carrots, peeled and thinly sliced on the bias
- 1 cup snow peas
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil, divided
- 4 cups cooked rice, for serving
For the Sauce
- 1/4 cup soy sauce, low sodium
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon brown sugar, packed
- 1/2 teaspoon red pepper flakes, or to taste
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the soy sauce, chicken broth, hoisin sauce, rice vinegar, sesame oil, cornstarch, brown sugar, and red pepper flakes until smooth. Set aside.
⏱️ 5 min
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken pieces and stir-fry for 4-6 minutes, or until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 6 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli and carrots and stir-fry for 3-4 minutes, until slightly tender-crisp. Add the red bell pepper and snow peas and stir-fry for another 2 minutes.
⏱️ 6 min
- 4
Push the vegetables to one side of the wok. Add the grated ginger and minced garlic to the empty space and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 5
Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk again and pour it over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min
- 6
Remove from heat and serve immediately over cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Wok to the Impossible Stir-Fry
For the Stir-Fry
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 cups broccoli florets
- 1 red bell pepper, sliced thinly
- 2 carrots, peeled and thinly sliced on the bias
- 1 cup snow peas
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 tablespoons vegetable oil, divided
- 4 cups cooked rice, for serving
For the Sauce
- 1/4 cup soy sauce, low sodium
- 1/4 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon brown sugar, packed
- 1/2 teaspoon red pepper flakes, or to taste
Instructions
- 1
Prepare the sauce: In a small bowl, whisk together the soy sauce, chicken broth, hoisin sauce, rice vinegar, sesame oil, cornstarch, brown sugar, and red pepper flakes until smooth. Set aside.
⏱️ 5 min - 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken pieces and stir-fry for 4-6 minutes, or until browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 6 min - 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the broccoli and carrots and stir-fry for 3-4 minutes, until slightly tender-crisp. Add the red bell pepper and snow peas and stir-fry for another 2 minutes.
⏱️ 6 min - 4
Push the vegetables to one side of the wok. Add the grated ginger and minced garlic to the empty space and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 5
Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick whisk again and pour it over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything, about 1-2 minutes.
⏱️ 2 min - 6
Remove from heat and serve immediately over cooked rice.
⏱️ 1 min