Description

This chicken stir fry stands out with its vibrant flavors and quick prep. Packed with tender chicken and fresh vegetables, it’s a fantastic choice for a healthy, homemade meal.

Ingredients

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⅓ cup soy sauce
3 tablespoon brown sugar
2 teaspoon toasted sesame oil
2 cloves garlic, minced
2 teaspoon grated fresh ginger
1 ½ tablespoon cornstarch
⅓ cup water
1 teaspoon sriracha
¾ lb. broccoli, cut into small florets
2 carrots, sliced into thin matchsticks
1 red bell pepper, sliced into strips
1 small onion, thinly sliced
2 green onions, chopped, for garnish
2 boneless skinless chicken breasts, cut into small bite-sized pieces
3 tablespoon cooking oil, divided

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Instructions

Prepare the stir fry sauce by mixing soy sauce, brown sugar, sesame oil, garlic, ginger, sriracha, cornstarch, and water in a small bowl; set aside.
Chop broccoli, slice red bell pepper, onion, carrots, and green onions; set aside.
Cut chicken breasts into small pieces (½-inch).
Heat a large skillet or wok over medium-high heat. Add 2 tablespoons cooking oil, then add chicken. Cook until browned and set aside.
In the same skillet, add remaining cooking oil along with carrots and broccoli. Stir-fry for about 1 minute until broccoli is bright green.
Add red bell pepper and onion; stir-fry for another 1-2 minutes.
Stir the sauce again, add the chicken back, and pour sauce over the mixture. Stir and let simmer until sauce thickens and vegetables reach desired tenderness, about 1-2 minutes.
Remove from heat, garnish with green onions and sesame seeds if desired, and serve.

Notes

For extra flavor, let the sauce sit for a few minutes before adding it to the stir-fry.
Feel free to substitute or add your favorite vegetables like snap peas or mushrooms.
Serve over rice or noodles for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 345
Sugar: 12g
Sodium: 850mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg