Chicken Stir Fry Recipe
A quick and delicious Chicken Stir Fry recipe featuring tender chicken and vibrant vegetables, all coated in a savory sauce, ready in just 30 minutes.
Ingredients
- 1 pound Chicken Breast, sliced into strips
- 3 tablespoons Soy Sauce Used for marinating chicken
- ½ piece Onion, thinly sliced
- 1 tablespoon Minced Garlic
- 3 cups Broccoli Florets
- 1 piece Green Bell Pepper
- 1 piece Red Bell Pepper
- 2 pieces Carrots, sliced
- 6 tablespoons Soy Sauce
- 3 tablespoons Hoisin Sauce
- 1 tablespoon Mirin (or Rice Vinegar)
- 1 tablespoon Honey
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Freshly Ground Black Pepper
- 1 tablespoon Corn Starch
- 1 tablespoon Water
- 3 tablespoons Sesame Oil, divided
Instructions
- Whisk all sauce ingredients, except cornstarch and water, in a small bowl. Set aside.
- Place the chicken strips in a shallow dish. Pour in 3 tablespoons of the stir fry sauce and marinate for 15 to 60 minutes.
- Heat 1 tablespoon of sesame oil in a large pan or wok over high heat. Cook the chicken until browned, then remove and set aside.
- In the same pan, add another tablespoon of sesame oil. Cook onion, garlic, and carrots until the onion softens, about 2 to 5 minutes.
- Introduce broccoli and bell peppers to the pan with an additional tablespoon of sesame oil. Cover and cook until bright green and slightly soft.
- Return the chicken to the pan and pour in the prepared stir fry sauce.
- Mix cornstarch and water in a small bowl, then stir into the sauce in the pan. Cook until thickened, about 2 to 3 minutes.
- Serve the stir fry immediately over rice or noodles for a complete meal.
Notes
- For the best flavor, marinate chicken longer, cut vegetables uniformly for even cooking, and maintain high heat for best texture.
- You can refrigerate leftovers in an airtight container for up to 2 days.
- Reheat by sautéing in a hot pan.
Nutrition
Calories: 350kcalCarbohydrates: 30gProtein: 30gFat: 10gSaturated Fat: 2gSodium: 900mgFiber: 5gSugar: 10g
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