Description
A delicious stir-fry with tender chicken and fresh vegetables, coated in a savory sauce.
Ingredients
Scale
- 2 teaspoons cornstarch
- 1–1/2 tablespoons reduced-sodium soy sauce
- 1 tablespoon oyster sauce
- 3/4 cup chicken stock (chicken broth works)
- 1 tablespoon brown sugar (lightly measured, do not pack!)
- 1/2 teaspoon toasted sesame oil (or plain)
- Freshly cracked pepper to taste
- 1–1/2 tablespoons vegetable oil
- 2 garlic cloves (finely chopped)
- 1/2 tablespoon fresh ginger (finely chopped)
- 1 cup yellow onion (thinly sliced, 1/2 medium onion)
- 1/2 pound boneless, skinless chicken breast (8 ounces, cut into 3/4-inch chunks)
- 3/4 cup carrot (very thinly sliced on the diagonal, 1 large carrot)
- 1 cup snap peas
- 1 cup broccoli florets
- 1 cup red pepper (cut into strips, 1 medium pepper)
- Optional garnish (crushed red pepper flakes, thinly sliced green onions, and/or toasted sesame seeds)
- White rice (or brown rice, optional, for serving)
Instructions
- Start by making the sauce. In a small bowl, add the corn starch and soy sauce. Whisk with a fork until smooth. Add in the oyster sauce, chicken stock, brown sugar, sesame oil, and a few cracks of pepper (to taste). Whisk until smooth and set aside.
- Prepare chicken and veggies. Cut chicken into small chunks (about 3/4 to 1 inch). Finely chop garlic and ginger. Slice onion into thin strips. Peel and very thinly slice the carrot into diagonal slices (important the slices are thin so they cook in time). Chop broccoli into small pieces; very thinly slice the pepper. The veggies need to be thinly sliced (or chopped small) so they can cook through quickly.
- Add the vegetable oil to a very large nonstick skillet or wok. Heat to high heat. Once hot, add garlic and ginger, stirring quickly to keep from burning. Add onion. Cook, stirring constantly, for 1 minute or until onion begins to soften.
- Add chicken and stir for 1 minute until surface goes from pink to white. Add carrots, sugar snap peas, broccoli, and red pepper. Stir constantly for 1 minute.
- Pour in the sauce and cook, stirring near constantly for another 2–3 minutes or until the sauce has thickened, chicken is cooked through, and veggies are crisp-tender (they shouldn’t get soggy or soft—you want some bite to them!).
- Remove from heat and serve immediately with your preferred base (I like rice). Garnish with crushed red pepper flakes, thinly sliced green onions, and/or toasted sesame seeds as desired.
Notes
- For best results, ensure that vegetables are cut into uniform sizes for even cooking.
- You can adjust the amount of soy sauce and spices according to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg