Chicken and Vegetable Stir Fry
This chicken and vegetable stir fry is loaded with fresh veggies and a delicious sauce which will have you questioning ever ordering take-out again.
Stir Fry Sauce
- 1/2 cup chicken stock
- 1/4 cup water
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 1 tbsp dark sesame oil
- 1 tbsp cornstarch
Chicken Stir Fry
- 2 tbsp vegetable or canola oil
- 1 lbs chicken breast, cubed into 1 inch pieces
- 1 cup sweet onion, thinly sliced (1/2 onion)
- 1 cup broccoli florets
- 1 cup carrots, sliced diagonally
- 1 cup sugar snap peas
- 1 red bell pepper, cut into thin strips
- 4 garlic cloves, minced
- 1 inch piece peeled fresh ginger, minced
- 1 tsp red pepper chili flakes
- 2 tbsp toasted sesame seeds
- 2 scallions, whites only, thinly sliced
- 1 cup Jasmine rice (cooked according to package)
In a medium bowl, whisk together the chicken stock, water, soy sauce, honey, sesame oil and cornstarch and set aside.
Heat 1 tbsp oil in large wok or skillet over high heat. Season chicken with salt and pepper. Add the chicken and cook for about 3 minutes on one side and then flip and brown the other side for about 2 minutes. Once cooked, remove chicken from skillet and set aside.
Return skillet to high heat and add 1 tbsp oil. Add the onion, broccoli, carrots, sugar snap peas and pepper and cook for 2 minutes. Add the chicken back to the skillet as well as the garlic, ginger and red pepper chili flakes, cooking for 1 minute.
Pour the sauce into the skillet and bring to a boil. Turn down the heat to a simmer until the sauce thickens, about 2-3 minutes. Taste and adjust seasoning if needed. Serve over rice and garnish with some sesame seeds and green chopped scallions.
- Be consistent with the size you cut the chicken so it cooks evenly.
- Use fresh vegetables whenever possible as they contain some bite still after cooking. Frozen vegetables lose some texture and canned are too mushy.
- Add cold oil to a cold wok and let heat up to proper temperature before adding the chicken. You’ll know it is ready when the oil starts to shimmer.
- You know the chicken is cooked when it reaches 165°F with an instant-read thermometer or if you cut into the chicken and the juices run clear and there is no pink. Honestly, I always just cut the chicken to see when it is done. If it isn’t just cook slightly longer.
- Cook the chicken in batches so you don’t overload the wok and cool it down. You want to cook the chicken quickly and adding too much at a time will slow the cooking process.
- Leftovers will store well in the fridge for 2-3 days in an air-tight container or be frozen for 3 months.
Serving: 1serving | Calories: 419kcal | Carbohydrates: 39g | Protein: 33g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 66mg | Sodium: 634mg | Potassium: 717mg | Fiber: 4g | Sugar: 20g