Chicken Vegetable Stir Fry
A quick and colorful stir fry featuring tender chicken and crisp vegetables in a savory sauce. This versatile dish is perfect for busy weeknights and can be customized with your favorite vegetables.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 cups broccoli, cut into florets
- 2 bell peppers, sliced (any color)
- 2 carrots, julienned or thinly sliced
- 1 cup snow peas, trimmed
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 1/2 cup chicken broth
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/4 tsp red pepper flakes
- 2 tbsp vegetable oil
- 1 tsp sesame seeds
- 2 green onions, sliced
Instructions
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1
In a small bowl, whisk together 1/4 cup soy sauce, 1/2 cup chicken broth, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp cornstarch to make the sauce. Set aside.
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2
Season 1 1/2 lbs cut into 1-inch pieces boneless, skinless chicken breasts with salt and pepper. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
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3
Add chicken pieces and cook until no longer pink and the internal temperature reaches 165°F (74°C), about 5-7 minutes. Remove chicken from the wok and set aside.
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4
Add the remaining 2 tbsp to the wok. Add 1 thinly sliced onion and stir-fry for 1 minute. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, and stir-fry for 30 seconds until fragrant.
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5
Add 2 cups cut into florets broccoli, 2 sliced (any color) bell peppers, and 2 julienned or thinly sliced carrots. Stir-fry for 3-4 minutes until vegetables begin to soften but are still crisp.
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6
Add 1 cup trimmed snow peas and stir-fry for another minute.
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7
Return the cooked chicken to the wok. Pour the sauce over the chicken and vegetables.
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8
Stir well and cook for 2-3 minutes until the sauce thickens and coats everything evenly. Add 1/4 tsp red pepper flakes if desired.
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9
Garnish with 1 tsp sesame seeds and 2 sliced green onions before serving.
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10
Serve hot over steamed rice or noodles.