Chef Skills: Elevate Home Cooking
A vibrant, flavorful chicken stir-fry that's quick to prepare and perfect for a weeknight meal, inspired by Asian-style cooking. It's an excellent way to use up fresh vegetables and create a satisfying dish.
Ingredients
- 1 lb boneless skinless chicken breast
- 1 tbsp soy sauce for marinade
- 1 tsp cornstarch for marinade
- 2 tbsp vegetable oil divided
- 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 hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sugar
- 0.5 tsp red pepper flakes optional
- 2 tsp cornstarch for sauce
- 0.25 cup water or chicken broth
- 2 tbsp green onions sliced
- 0.5 cup sesame seeds for garnish
Instructions
- In a bowl, combine chicken pieces with 1 tbsp soy sauce and 1 tsp cornstarch. Let marinate for 10 minutes.
- Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add marinated chicken and stir-fry until cooked through and lightly browned, about 3-4 minutes. Remove chicken from the pan and set aside.
- Add the remaining 1 tbsp vegetable oil to the pan. Add broccoli, bell peppers, carrots, and snow peas. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- Add minced garlic and grated ginger to the vegetables and stir-fry for 30 seconds until fragrant.
- In a small bowl, whisk together 0.25 cup soy sauce, hoisin sauce, rice vinegar, sesame oil, sugar, red pepper flakes (if using), and water/chicken broth. Stir in the cornstarch slurry.
- Return the cooked chicken to the pan with the vegetables. Pour the sauce mixture over everything. Bring to a simmer and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Garnish with sliced green onions and sesame seeds if desired. Serve immediately with steamed rice or noodles.
Notes
For a crispier stir-fry, cook chicken and vegetables in batches to avoid overcrowding the pan. Feel free to substitute chicken with shrimp, beef, or tofu. Any combination of quick-cooking vegetables like bell peppers, snow peas, broccoli, or mushrooms works well. Serve immediately with steamed rice or noodles.