Description
This vibrant Chicken Stir Fry recipe combines tender pieces of chicken breast with a colorful medley of fresh vegetables, all coated in a glossy, flavorful sauce made with soy, sesame oil, garlic, ginger, and a hint of sriracha. Ready in just 35 minutes, this quick and easy dish is perfect for a healthy weeknight dinner that satisfies with its perfect balance of savory, sweet, and spicy flavors.
Ingredients
Sauce
- ⅓ cup soy sauce
- 3 Tbsp brown sugar
- 2 tsp toasted sesame oil
- 2 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1½ Tbsp cornstarch
- ⅓ cup water
- 1 tsp sriracha
Vegetables
- ¾ lb broccoli, chopped into small florets
- 2 carrots, sliced into small pieces
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 2 green onions, sliced
Protein & Cooking Oil
- 2 boneless, skinless chicken breasts (about 1.5 lb total), cut into ½-inch pieces
- 3 Tbsp cooking oil, divided
Instructions
- Combine the sauce: In a small bowl, whisk together soy sauce, brown sugar, toasted sesame oil, minced garlic, grated ginger, sriracha, cornstarch, and water until smooth. Set aside to let flavors meld.
- Prepare vegetables: Chop the broccoli into small florets. Slice the red bell pepper, onion, and carrots into uniform pieces for even cooking. Slice the green onions thinly and set all vegetables aside.
- Cut the chicken: Slice the chicken breasts into ½-inch bite-sized pieces to ensure quick and even cooking during stir frying.
- Brown the chicken: Heat a large skillet or wok over medium-high heat and add 2 tablespoons of cooking oil. Once hot, add the chicken pieces and cook, stirring occasionally, until they are browned on all sides but not fully cooked through. Remove the chicken from the skillet and set aside on a plate.
- Cook the vegetables: In the same skillet, add the remaining 1 tablespoon of cooking oil. Add the carrots and broccoli first, stir-frying for about one minute until the broccoli brightens in color. Then add the sliced red bell pepper and onion, continuing to stir and cook for another 1 to 2 minutes until the vegetables are just tender-crisp.
- Add sauce and chicken: Stir the prepared sauce to recombine, then pour it over the vegetables in the skillet. Return the browned chicken to the pan and toss everything together. Allow the sauce to come to a simmer, stirring constantly, so it thickens to a glossy finish. Cook for an additional 1 to 2 minutes or until the chicken is cooked through and the sauce coats all ingredients evenly.
- Garnish and serve: Remove the skillet from heat and sprinkle with sliced green onions and sesame seeds if desired. Serve immediately for a hot, flavorful meal.
Notes
- Use a large skillet or wok to ensure vegetables and chicken cook evenly without overcrowding.
- For a spicier dish, increase the amount of sriracha or add red pepper flakes.
- Substitute chicken breast with tofu for a vegetarian option.
- Serve over steamed rice or noodles for a complete meal.
- If you prefer a thicker sauce, let it simmer a little longer until your desired consistency is reached.
