Description
A classic and quick weeknight meal, chicken stir-fry is a versatile dish that can be customized with your favorite vegetables and sauces. This recipe features tender chicken, colorful vegetables, and a flavorful stir-fry sauce.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 1/2 cup sliced bell peppers (any color)
- 1/4 cup chopped onion
- 2 tablespoons honey
- 1 tablespoon rice vinegar
Instructions
- Marinate Chicken: In a bowl, combine chicken, cornstarch, soy sauce, sesame oil, ginger, and garlic. Marinate for at least 15 minutes (or up to 30 minutes) in the refrigerator.
- Stir-Fry Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli, carrots, bell peppers, and onion. Stir-fry for 5-7 minutes, or until crisp-tender. Remove from skillet and set aside.
- Cook Chicken: Add marinated chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
- Make Sauce: In a small bowl, whisk together honey and rice vinegar.
- Combine and Serve: Return vegetables to the skillet. Pour honey-rice vinegar mixture over chicken and vegetables. Stir-fry for 1 minute more to coat. Serve immediately over rice or noodles.
Notes
- Feel free to substitute or add other vegetables, such as snap peas, mushrooms, or water chestnuts.
- You can adjust the amount of honey and rice vinegar to your taste.
- For a spicier dish, add a pinch of red pepper flakes to the stir-fry sauce.
- This recipe can be easily doubled or tripled to feed a larger crowd.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Category: Dinner