Chicken Vegetable Stir Fry

Name: Chicken Vegetable Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
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

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.

30 minEasyServes 4350 cal/serving

AsianDinnerStovetopStandardHigh FiberHigh Protein

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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

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.
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.
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.
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.
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.
6

Add 1 cup trimmed snow peas and stir-fry for another minute.
7

Return the cooked chicken to the wok. Pour the sauce over the chicken and vegetables.
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.
9

Garnish with 1 tsp sesame seeds and 2 sliced green onions before serving.
10

Serve hot over steamed rice or noodles.

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Questions

What internal temperature should Chicken Vegetable Stir Fry reach?

For Chicken Vegetable Stir Fry, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

What can I use instead of rice vinegar in Chicken Vegetable Stir Fry?

The entry for Chicken Vegetable Stir Fry calls for 1 tbsp rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I use chicken thighs instead of chicken breasts in Chicken Vegetable Stir Fry?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Chicken Vegetable Stir Fry uses 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces.

Is Chicken Vegetable Stir Fry spicy?

Moderately. The heat in Chicken Vegetable Stir Fry comes from 1/4 tsp red pepper flakes. For a milder plate, halve the red pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Chicken Vegetable Stir Fry contain sesame?

Yes: 1 tsp sesame oil and 1 tsp sesame seeds. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Chicken Vegetable Stir Fry?

Refrigerate what is left of Chicken Vegetable Stir Fry within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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Asian Sesame Slaw salad
Mixed Vegetable Torshi side

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