Chicken Stir-Fry
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
5
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Course
Main Course
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Cuisine
Chinese
Chicken Stir-Fry
Description
This stir-fry recipe employs a sauce blending soy sauce, cornstarch, chicken broth, oyster sauce, toasted sesame oil, and honey to create a flavorful glaze that thickens as it cooks. Chicken pieces are cooked first until no longer pink, then vegetables such as carrots, onions, broccoli, red bell pepper, and sugar snap peas are sautéed separately to retain their texture.
The sauce is added to the vegetables and thickened before reintroducing the chicken to coat everything evenly. Ginger and garlic add aromatic depth. The result is a dish combining tender chicken with vibrant, crisp vegetables and a slightly sweet, savory sauce.
The recipe is flexible with vegetables, allowing additions like mushrooms or bok choy. Chicken thighs can replace breasts with slightly longer cooking time. Honey or brown sugar levels can be adjusted for sweetness.
Ingredients
- 2 Tbsp soy sauce or more to taste
- 4 tsp cornstarch
- 3/4 cup chicken broth low-sodium
- 1 Tbsp oyster sauce
- 1 tsp sesame oil toasted
- 1 Tbsp honey or brown sugar**
- 1 lb. chicken breast cut into 1-inch pieces, boneless, skinless
- 2 Tbsp vegetable oil or light olive oil
- 1 1/2 cups carrot about 3 medium, cut about 1/6-inch thick, sliced
- 1 small yellow onion sliced (1 small
- 2 1/2 cups broccoli chopped into bite size pieces, rinsed and leave water that clings to broccoli, florets
- 1 medium red bell pepper seeded and sliced into 1 1/2-inch long strips
- 1 1/2 cups sugar snap peas sliced into halves if larger
- 1 Tbsp ginger peeled and finely minced, fresh
- 3 cloves garlic minced
Instructions
- In a small mixing bowl whisk together soy sauce with cornstarch, then whisk in chicken broth, oyster sauce, sesame oil and honey. Set aside.
- Heat 1 Tbsp oil in a non-stick 12-inch skillet (that's deep, or use a saute pan or wok) over medium-high heat.
- Dab chicken dry with paper towels, season with a pinch of salt. Add chicken to skillet spacing pieces apart in an even layer.
- Cook chicken through, turning halfway through cooking, about 6 minutes total (center should be 165 degrees and should no longer be pink). Transfer to a plate or sheet of foil, leaving oil in skillet.
- Add another 1 Tbsp oil to skillet. Add in carrots and onions and saute 4 minutes.
- Add in broccoli, bell pepper, peas, ginger and garlic and saute until nearly tender about 4 minutes.
- Whisk soy sauce mixture once more, then pour into pan and cook, tossing constantly, until sauce has thickened and veggies are tender, about 1 - 2 minutes.
- Toss in chicken. Season with more soy sauce to taste if desired.
- Serve immediately over white or brown rice. If desired sprinkle with red pepper flakes or sesame seeds or drizzle with sriracha.
Notes
- Boneless skinless chicken thighs are a suitable alternative to chicken breasts; adjust cooking time accordingly.
- Honey or brown sugar quantities can be increased for a sweeter sauce.
- Vegetable choices are flexible; add mushrooms, cabbage, zucchini, or other favorites as desired.
- The recipe omits marinating for simplicity and excludes mushrooms for a smaller ingredient list.
User Reviews
Overall Rating
5
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