A quick and easy stir-fry featuring tender chicken and crisp-tender vegetables in a savory sauce. Perfect for a weeknight meal!
Ingredients:
- Protein:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 teaspoon of ginger, grated, or ginger powder.
- Vegetables (Choose a variety, about 3-4 cups total):
- 1 bell pepper (any color), sliced
- 1 onion, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced or julienned
- 1 cup snow peas or snap peas
- 1 cup mushrooms, sliced
- 1-2 cloves garlic, minced.
- Sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (optional, for umami)
- 1 tablespoon rice vinegar (or apple cider vinegar)
- 1 tablespoon sesame oil
- 1 teaspoon sugar (or honey)
- 1/2 cup chicken broth (or water)
- 1 tablespoon cornstarch (for thickening)
- Other:
- 2 tablespoons vegetable oil (or peanut oil)
- Cooked rice or noodles, for serving
- Optional: red pepper flakes, sesame seeds, green onions (for garnish)
Instructions:
- Prepare the Chicken:
- In a bowl, combine the chicken pieces with 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, and the ginger. Mix well and let it marinate for at least 15 minutes.
- Prepare the Sauce:
- In a separate bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, sesame oil, sugar, chicken broth, and 1 tablespoon of cornstarch. Set aside.
- Stir-Fry the Chicken:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add the marinated chicken and stir-fry until browned and cooked through. Remove the chicken from the wok and set aside.
- Stir-Fry the Vegetables:
- Add the remaining 1 tablespoon of vegetable oil to the wok.
- Add the onion and garlic and stir-fry for about 1 minute until fragrant.
- Add the harder vegetables (carrots, broccoli) first and stir-fry for 2-3 minutes.
- Add the rest of the vegetables and stir fry for 2-3 minutes, until crisp-tender.
- Combine and Thicken:
- Pour the sauce into the wok and bring to a simmer, stirring constantly until the sauce thickens.
- Return the cooked chicken to the wok and stir to combine.
- Serve:
- Serve the stir-fried chicken and vegetables over cooked rice or noodles.
- Garnish with sesame seeds, green onions, or red pepper flakes, if desired.
Variations:
- Spicy Stir-Fry: Add red pepper flakes or a dash of chili oil to the sauce.
- Cashew Chicken: Add roasted cashews to the stir-fry at the end.
- Shrimp Stir-Fry: Substitute shrimp for chicken.
- Vegetarian Stir-Fry: Omit the chicken and add tofu or extra vegetables.
- Honey Garlic Stir-Fry: substitute the sugar in the sauce for honey, and add more garlic.
Tips:
- Cut the vegetables into uniform sizes for even cooking.
- Have all your ingredients prepped and ready before you start stir-frying, as the cooking process is quick.
- Don’t overcrowd the wok, as this will lower the temperature and prevent the vegetables from browning properly.
- If you don’t have a wok, a large skillet will work.
Enjoy your delicious stir-fried chicken and vegetables!