A quick and savory chicken stir-fry featuring tender chicken, crisp vegetables, and a flavorful sauce, ideal for a busy weeknight meal.
Easy Weeknight Chicken Stir-Fry
A quick and savory chicken stir-fry featuring tender chicken, crisp vegetables, and a flavorful sauce, ideal for a busy weeknight meal.
Ingredients
- 1 lb boneless skinless chicken breast
- 1 tbsp soy sauce for marinating
- 1 tsp sesame oil for marinating
- 1 tbsp vegetable oil for stir-frying
- 1 cup broccoli florets
- 1 cup sliced bell peppers any color
- 0.5 cup sliced carrots
- 0.5 cup snow peas
- 2 cloves garlic minced
- 1 inch ginger grated
- 0.25 cup soy sauce for sauce
- 1 tbsp rice vinegar for sauce
- 1 tbsp honey or brown sugar for sauce
- 1 tsp cornstarch for sauce
- 2 tbsp water for cornstarch slurry
Instructions
- Marinate chicken: In a bowl, combine chicken pieces with 1 tbsp soy sauce and 1 tsp sesame oil. Let sit for 10 minutes.
- Prepare sauce: In a small bowl, whisk together 1/4 cup soy sauce, rice vinegar, honey/brown sugar, and cornstarch dissolved in 2 tbsp water. Set aside.
- Stir-fry chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Stir-fry vegetables: Add garlic and ginger to the skillet and stir-fry for 30 seconds until fragrant. Add broccoli, bell peppers, carrots, and snow peas. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
- Combine: Return cooked chicken to the skillet with the vegetables. Stir the prepared sauce again and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
- Serve immediately with your favorite rice or noodles.
Notes
Feel free to substitute chicken with shrimp or tofu. Add a sprinkle of sesame seeds or chopped peanuts for extra crunch. Serve with rice or noodles. For an extra kick, add a pinch of red pepper flakes to the sauce.
