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Chicken Stir Fry with Vegetables

Chicken Stir Fry
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A quick and flavorful chicken stir fry recipe with fresh vegetables and a savory sauce.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 1 head broccoli, cut into florets
  • 2 carrots, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup snow peas
  • 2 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 1/4 cup chicken broth
  • 1 tablespoon rice vinegar
  • 1 teaspoon sugar
  • Cooked rice, for serving

Instructions

  1. In a medium bowl, combine chicken, 1 tablespoon soy sauce, and cornstarch. Mix well and set aside for 15 minutes.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir fry until cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. Add broccoli, carrots, and bell pepper to the skillet. Stir fry for 3-5 minutes until vegetables are crisp-tender. Add snow peas, garlic, and ginger. Stir fry for another 1-2 minutes.
  4. In a small bowl, whisk together chicken broth, remaining 1 tablespoon soy sauce, sesame oil, rice vinegar, and sugar.
  5. Pour the sauce over the vegetables in the skillet. Bring to a simmer and cook until the sauce thickens slightly.
  6. Return the cooked chicken to the skillet and toss to combine with the vegetables and sauce.
  7. Serve immediately over cooked rice.

Notes

  • You can customize the vegetables based on your preference.
  • For extra heat, add a pinch of red pepper flakes with the garlic and ginger.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://kitchenpivot.com/chicken-stir-fry/