Have you ever found yourself staring at a fridge full of veggies and a pack of chicken, wondering, “What now?” Well, let me tell you, this easy chicken and vegetable stir fry is like a dance party for your taste buds! Picture the sizzle, the vibrant colors—it’s a feast for the senses, even on a dreary Monday night.
Steps
- Whisk together the cornstarch and water in a medium bowl, then add chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes. Set the sauce aside for later use.
- Heat a tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook for 3 to 5 minutes until fully cooked. Remove the chicken from the skillet.
- Reduce the heat to medium and add the remaining tablespoon of oil. Add broccoli, bell pepper, and carrots, stirring occasionally, until they are crisp-tender. Add minced ginger and garlic, cooking for an additional minute.
- Return the chicken to the skillet and mix it with the vegetables. Whisk the prepared stir fry sauce and pour it over the chicken and vegetables, stirring gently to combine.
- Bring the mixture to a boil, stirring occasionally, and let it boil for one minute to thicken. Serve the stir fry with rice or chow mein if desired.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper, cut into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 cup baby carrots, sliced
- 2 teaspoons minced ginger
- 2 garlic cloves, minced
- 1 tablespoon corn starch
- 2 tablespoons cold water
- 1/4 cup low-sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- 1/4 cup honey
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon crushed red pepper flakes (optional)
Nutritional Values
Calories: 1372kcal | Carbohydrates: 116g | Protein: 104g | Fat: 52g | Saturated Fat: 8g | Cholesterol: 288mg | Sodium: 2280mg | Potassium: 2836mg | Fiber: 8g | Sugar: 76g | Vitamin A: 12380IU | Vitamin C: 356.4mg | Calcium: 140mg | Iron: 5.6mg
FAQ
- What vegetables can be used in a chicken stir fry?
- You can include a variety of vegetables in your chicken stir fry. Common choices are broccoli, carrots, and bell peppers, but you can also use snow peas, green beans, mushrooms, onions, sugar snap peas, and green onions.
- How do you make the stir fry sauce?
- The stir fry sauce is made by whisking together corn starch and water, then adding low-sodium chicken broth, soy sauce, honey, toasted sesame oil, and optional crushed red pepper flakes. This mixture is then poured over the chicken and vegetables to create a flavorful coating.
- Can you use chicken thighs instead of chicken breast in this recipe?
- Yes, chicken thighs can be used in place of chicken breast in this stir fry. They offer a slightly different texture and flavor but work well in the dish.
- Is it necessary to use fresh vegetables instead of frozen ones?
- While fresh vegetables are recommended for the best flavor and texture, you can use frozen stir fry vegetables if needed. Fresh vegetables generally provide a more vibrant and crisp result.
- What should I serve with chicken stir fry?
- Chicken stir fry can be served with rice or chow mein, depending on your preference. These sides complement the flavors and help make the meal more filling.
Tips
- When preparing your stir fry, consider using fresh vegetables instead of frozen ones for a more vibrant and flavorful dish. Fresh ingredients tend to retain their texture and taste better in quick-cooking recipes like this.
- Start by browning the chicken first in the skillet, as this adds a depth of flavor that enhances the entire dish. The browned bits left in the pan will be picked up by the vegetables, contributing to a richer overall taste.
- Make sure not to skip any of the sauce ingredients, as each one plays a crucial role in achieving the perfect balance of flavors. Using low-sodium soy sauce is recommended to control the salt content without compromising on the traditional taste.
- If you enjoy a bit of heat, consider adding crushed red pepper flakes to your stir fry for an extra kick. However, this is completely optional and can be adjusted to suit your family’s taste preferences.
Equipment
- Wok or Large Skillet – Essential for stir-frying to ensure even cooking and high heat distribution.
- Whisk – Useful for mixing the stir fry sauce ingredients thoroughly.
- Chef’s Knife – For chopping chicken and vegetables efficiently.
- Cutting Board – A sturdy surface for preparing ingredients.
