10-Minute Weeknight Wonders
A vibrant and flavorful chicken stir-fry that comes together in a flash, perfect for busy weeknights when you've prepped ingredients ahead.
Ingredients
- 1 pound boneless skinless chicken breast
- 1 tablespoon sesame oil
- 1 cup broccoli florets chopped
- 0.5 cup sliced bell peppers any color
- 0.5 cup snap peas
- 0.25 cup sliced carrots
- 2 cloves garlic minced
- 0.5 inch fresh ginger grated
- 0.25 cup low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 1 tablespoon sesame seeds for garnish (optional)
Instructions
- In a small bowl, whisk together soy sauce, honey, cornstarch dissolved in water, and rice vinegar to make the stir-fry sauce. Set aside.
- Heat sesame oil in a large skillet or wok over medium-high heat. Add chicken pieces and stir-fry for 3-4 minutes until lightly browned and cooked through.
- Add broccoli, bell peppers, snap peas, and carrots to the skillet. Stir-fry for 2-3 minutes until vegetables are tender-crisp.
- Add minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
- Pour the prepared stir-fry sauce over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1 minute.
- Remove from heat, garnish with sesame seeds if desired, and serve immediately with your choice of rice or noodles.
Notes
For true 10-minute cooking, ensure all vegetables are pre-chopped, chicken is cut, and the sauce is mixed ahead of time. Serve with quick-cook noodles or instant brown rice for an even faster meal.