Chicken Stir Fry
Ingredients
- 1/3 cup soy sauce
- 3 Tbsp brown sugar
- 2 tsp toasted sesame oil
- 2 cloves garlic
minced
- 2 tsp grated fresh ginger
- 1.5 Tbsp cornstarch
- 1/3 cup water
- 1 tsp sriracha
- 3/4 lb. broccoli
- 2 carrots
- 1 red bell pepper
- 1 small onion
- 2 green onions
- 2 boneless
skinless chicken breasts, about 1.5 lb. total
- 3 Tbsp cooking oil
divided
Directions
- 1
Start by making the stir fry sauce. Combine the soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch and water in a small bowl. Set the sauce aside.
- 2
Chop the broccoli into small florets. Slice the red bell pepper, onion, and carrots into similar sized pieces. Slice the green onions. Set all the vegetables aside.
- 3
Next, cut the chicken breasts into small 1/2 inch sized pieces.
- 4
Heat a very large skillet or wok over medium-high heat. Once hot add 2 Tbsp of cooking oil and swirl to coat the surface of the skillet. Add the chicken and cook until browned on all sides. Be careful not to overcook the chicken. Once the chicken is browned, remove it from the skillet onto a separate plate and set aside.
- 5
In the same skillet, add the remaining 1 Tbsp of cooking oil along with the carrots and broccoli. Cook and stir for one minute, or just until the broccoli begins to turn bright green.
- 6
Next, add the red bell pepper and onion to the skillet. Continue to cook and stir for 1-2 more minutes.
- 7
Give the stir fry sauce another brief stir. Now add the cooked chicken back to the skillet, then pour the stir fry sauce over the chicken and vegetables. Give everything a stir and allow the sauce to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to cook for 1-2 more minutes or until it has reached your desired doneness.
- 8
Remove the chicken stir fry from the heat, top with green onions and sesame seeds (optional) and serve!
Chicken Stir Fry
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About this Recipe
Tired of the takeout routine but craving those irresistible stir-fry flavors? This Chicken Stir Fry is your answer to a quick, flavorful, and satisfying dinner, packed with fresh vegetables and tender chicken, all from your own kitchen.
What truly elevates this recipe is its super delicious stir-fry sauce, a perfect balance of savory soy sauce, sweet brown sugar, and aromatic garlic and ginger, with a hint of sriracha for a subtle kick. The combination of a generous amount of chicken and crisp-tender vegetables makes this a vibrant dish that comes together effortlessly, proving that homemade can easily outshine delivery.
Get ready for a delightful sensory experience with every bite. You'll taste the rich umami of soy sauce, balanced by the gentle sweetness of brown sugar, and the warming, fragrant notes of fresh ginger and garlic, all brightened by a touch of spicy sriracha and aromatic toasted sesame oil. The chicken will be wonderfully tender, providing a satisfying contrast to the fresh crunch of broccoli, carrots, red bell pepper, and onion. This recipe delivers a wholesome, indulgent meal that's perfect for bustling weeknights when you want maximum flavor with minimal fuss.
Feel free to adjust the vegetables to your liking; while this recipe calls for broccoli, carrots, red bell pepper, and onion, you can easily substitute with snap peas, mushrooms, or bok choy. For a different protein, consider shrimp or firm tofu. If you prefer less heat, simply omit the sriracha, or add more for an extra kick.
This Chicken Stir Fry makes an excellent main course, especially when served over a bed of fluffy white or brown rice, ready to soak up all that incredible sauce. It’s perfect for a lively family dinner or a relaxed weekend meal.