Description
This Chicken Stir Fry is a quick and flavorful dish combining tender chicken breast, crisp vegetables, and a savory soy-ginger sauce. Ready in just 30 minutes, it offers a perfect blend of textures and tastes, topped with optional green onions and sesame seeds for an added fresh crunch.
Ingredients
Produce
- 4 ounces broccoli florets (about 2 cups)
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium carrot, peeled and very thinly sliced
- Sliced green onions, for serving (optional)
Meat
- 1 pound boneless, skinless chicken breasts, thinly sliced
Pantry
- 3 teaspoons kosher salt
- 3 tablespoons cornstarch
- ½ cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- ¼ cup brown sugar or honey
- Pinch of red pepper flakes (optional)
- 1 tablespoon avocado or vegetable oil
- Sesame seeds, for serving (optional)
Instructions
- Blanch Broccoli: Fill a large pot with water and add 2 teaspoons of kosher salt. Bring to a boil over high heat. Add the broccoli florets and cook until they are bright green and slightly tender, about 2 minutes. Using a slotted spoon, transfer the broccoli to a plate, reserving the boiling water in the pot.
- Cook Chicken in Boiling Water: Season the thinly sliced chicken breasts with the remaining 1 teaspoon of kosher salt. In a medium bowl, toss the chicken with 2 tablespoons of cornstarch until evenly coated. Add the coated chicken to the boiling water and cook until just opaque, about 4 minutes. Drain the chicken and set aside.
- Prepare Sauce: In a small bowl, whisk together the low-sodium soy sauce or tamari, toasted sesame oil, minced garlic, grated ginger, brown sugar or honey, red pepper flakes if using, and the remaining 1 tablespoon of cornstarch. Set aside.
- Sauté Vegetables and Combine: Heat the avocado or vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the blanched broccoli, thinly sliced onion, red bell pepper, and carrot. Cook, stirring occasionally, until the vegetables begin to brown slightly, about 4 minutes. Add the cooked chicken and the prepared sauce to the skillet. Cook together, stirring frequently, until the sauce thickens slightly and coats the ingredients, approximately 2 minutes.
- Serve: Transfer the stir fry to serving plates and top with sliced green onions and sesame seeds if desired for extra flavor and texture.
Notes
- Blanching the broccoli before stir-frying ensures a crisp-tender texture and vibrant color.
- Cooking chicken briefly in boiling water helps keep it tender and moist.
- The cornstarch in both the chicken coating and sauce helps thicken the sauce for a glossy finish.
- You can substitute honey for brown sugar for a slightly different sweetness profile.
- Add red pepper flakes based on your preferred spice level.
- Serve with steamed rice or noodles to complete the meal.
