Ingredients:
Protein:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
Vegetables:
- 1 cup broccoli florets
- 1 medium bell pepper (any color), sliced
- 1 medium carrot, sliced into thin rounds
- 1/2 cup snow peas or snap peas
- 1/2 cup sliced mushrooms
Aromatics:
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 inch piece of ginger, peeled and minced
Stir-fry Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
For Serving (optional):
- Cooked rice (white, brown, or jasmine)
- Sesame seeds
- Chopped green onions
- Sriracha or chili sauce
Instructions:
Prep work:
- Cut the chicken into bite-sized cubes.
- Chop all the vegetables into similar-sized pieces.
- Whisk together all the stir-fry sauce ingredients in a small bowl.
Cook the chicken:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the chicken in a single layer and cook until browned on all sides and cooked through (about 5-7 minutes).
- Remove the chicken from the pan and set aside.
Cook the vegetables:
- Add a bit more oil to the pan if needed.
- Add the garlic and ginger, cook for 30 seconds until fragrant.
- Add the denser vegetables first: carrots, broccoli, bell peppers. Cook, stirring frequently, for 2-3 minutes until slightly softened.
- Add any faster-cooking veggies: mushrooms, snow peas. Cook for another 1-2 minutes until all vegetables are crisp-tender.
Combine and thicken the sauce:
- Return the chicken to the pan with the vegetables.
- Give the stir-fry sauce a final whisk and pour it over the chicken and vegetables. Stir continuously until the sauce thickens, about 1-2 minutes.
Serve and enjoy:
- Serve immediately over cooked rice.
- Garnish with sesame seeds, chopped green onions, and sriracha or chili sauce (if desired) for extra flavor and spice.
Tips:
- Don’t overcrowd the pan: Cook the chicken and vegetables in batches if necessary to prevent them from steaming rather than stir-frying.
- Adjust the vegetables: Use whatever vegetables you like – asparagus, zucchini, onions, and baby corn are all excellent choices for stir-fries.
- Flavor variations: Experiment with adding different sauces like teriyaki sauce, oyster sauce, or sweet and sour sauce.
