Description
This quick and flavorful Chicken Stir Fry features tender chicken breasts and crisp vegetables tossed in a savory soy-ginger sauce. Blanched broccoli, thinly sliced bell pepper, carrot, and onion are stir-fried with garlic and ginger, creating a vibrant, balanced dish ready in just 30 minutes. Topped with optional green onions and sesame seeds, it’s perfect for a healthy weeknight dinner.
Ingredients
Scale
Vegetables
- 4 ounces broccoli florets (about 2 cups)
- 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)
- Sesame seeds, for serving (optional)
Chicken and Sauce
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 3 teaspoons kosher salt, divided
- 3 tablespoons cornstarch, divided
- ½ cup low-sodium soy sauce or tamari
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 2 teaspoons freshly grated ginger
- ¼ cup brown sugar or honey
- Pinch of red pepper flakes (optional)
- 1 tablespoon avocado or vegetable oil
Instructions
- Blanch the Broccoli: Fill a large pot with water and add 2 teaspoons of kosher salt. Bring the water to a boil over high heat. Add the broccoli florets and cook until they turn bright green and are slightly tender, about 2 minutes. Using a slotted spoon, transfer the broccoli to a plate while reserving the boiling water for later use.
- Prepare and Cook the Chicken: Season the thinly sliced chicken breasts evenly with the remaining 1 teaspoon of salt. Toss the chicken with 2 tablespoons of cornstarch to coat thoroughly. Add the coated chicken pieces to the boiling water reserved from blanching the broccoli and cook until just opaque, approximately 4 minutes. Drain the chicken and set aside.
- Make the Sauce: In a small bowl, whisk together the 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 until smooth.
- Stir-Fry the Vegetables and Chicken: Heat the avocado or vegetable oil in a large skillet over medium heat until shimmering. Add the blanched broccoli, sliced onion, bell pepper, and carrot. Cook, stirring occasionally, until the vegetables begin to brown and soften, about 4 minutes. Add the cooked chicken and pour the prepared sauce over the mixture. Continue cooking and stirring until the sauce thickens slightly and coats all ingredients, about 2 minutes.
- Serve: Transfer the stir fry to plates or a serving dish. Garnish with sliced green onions and sesame seeds if desired, and serve immediately.
Notes
- To save time, use pre-cut vegetables from the store if available.
- Adjust the sweetness by replacing brown sugar with honey or reducing the amount according to taste.
- For a spicier dish, increase the amount of red pepper flakes or add a splash of chili sauce.
- This recipe can be made gluten-free by using tamari instead of regular soy sauce.
- Ensure chicken is fully cooked through for food safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: chicken stir fry, quick dinner, Asian stir fry, broccoli stir fry, chicken and vegetables, healthy stir fry, soy sauce chicken
