Description
This vibrant Chicken Stir Fry recipe is a quick and delicious weeknight meal featuring tender chicken, crisp vegetables, and a flavorful homemade sauce made with soy sauce, brown sugar, sesame oil, garlic, and ginger. Ready in just 35 minutes, it's perfect for a healthy and satisfying dinner that the whole family will love.
Ingredients
Stir Fry Sauce
- ⅓ cup soy sauce
- 3 Tbsp brown sugar
- 2 tsp toasted sesame oil
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 1 ½ Tbsp cornstarch
- ⅓ cup water
- 1 tsp sriracha
Vegetables
- ¾ lb. broccoli, chopped into small florets
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 green onions, sliced
Protein and Cooking Oil
- 2 boneless, skinless chicken breasts (about 1.5 lb. total), cut into ½ inch pieces
- 3 Tbsp cooking oil, divided
Instructions
- Prepare the sauce: In a small bowl, combine soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, sriracha, cornstarch, and water. Stir well until cornstarch dissolves and set aside.
- Prepare the vegetables: Chop the broccoli into small florets and slice the red bell pepper, onion, carrots, and green onions into similar sized pieces. Set aside to keep ready for cooking.
- Cut the chicken: Slice the chicken breasts into small ½ inch pieces to ensure quick and even cooking during stir-frying.
- Brown the chicken: Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of cooking oil and swirl to coat the surface. Add the chicken pieces in a single layer and cook until browned on all sides, taking care not to overcook. Remove the chicken and set aside.
- Cook carrots and broccoli: In the same skillet, add the remaining 1 tablespoon of cooking oil. Add the carrots and broccoli and stir-fry for about one minute until the broccoli brightens in color.
- Add remaining vegetables: Add the sliced red bell pepper and onion to the skillet. Continue to stir-fry for another 1–2 minutes until vegetables are just tender but still crisp.
- Combine chicken and sauce: Give the prepared stir fry sauce another quick stir. Return the cooked chicken to the skillet, pour the sauce over the chicken and vegetables, and stir everything together.
- Simmer and thicken: Allow the sauce to come to a simmer, stirring frequently, as it thickens to a glossy consistency, approximately 1–2 minutes. Cook until the chicken is cooked through and the vegetables are to desired tenderness.
- Garnish and serve: Remove from heat, sprinkle with sliced green onions and optional sesame seeds, and serve immediately for a flavorful and healthy meal.
Notes
- Ensure vegetables are sliced similarly to promote even cooking.
- Do not overcook the chicken during browning to keep it juicy.
- Sriracha can be adjusted or omitted depending on spice preference.
- Serve with steamed rice or noodles for a complete meal.
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
