Chicken Stir-Fry Recipe

This recipe for chicken stir-fry is loaded with vegetables and is quick and straightforward to prepare. You can customize it by including bean sprouts, bamboo shoots, snap peas, or any of your preferred vegetables. It pairs well with white rice, brown rice, or noodles. SSP prepared.

Ingredients:

• 4 cups water
• 2 cups white rice
• 1 lb boneless, skinless chicken breast
• Salt and pepper to taste
• ⅔ cup soy sauce (use low sodium if preferred)
• ¼ cup brown sugar
• 1 tablespoon of cornstarch
• 1 tablespoon minced fresh ginger
• 2 teaspoons minced ginger

• 1 tablespoon minced garlic
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• 2 tablespoons sesame oil, divided
• 2 tablespoons olive oil, divided
• 1 head broccoli, broken into florets (about 2 cups broccoli florets)
• 1 onion, cut into large chunks
• ½ yellow bell pepper
• ½ red bell pepper
• 1 cup sliced carrots or ½ cup baby carrots
• 1 can of sliced water chestnuts, drained
• 1 green bell pepper
• ¼ cup honey
• ¼ cup low-sodium chicken broth

Directions:

1. Prepare the Rice: Bring the water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the rice is tender and the liquid is absorbed, approximately 20 to 25 minutes.

2. Make the Marinade and Sauce: In a medium glass or ceramic bowl, mix soy sauce, brown sugar, and cornstarch until smooth. Stir in both the minced ginger and garlic. Add the chicken to the bowl and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes. In another medium bowl, whisk together cornstarch and cold water, followed by the addition of chicken broth, honey, toasted sesame oil, and red pepper flakes to create the stir-fry sauce. Set this aside.

3. Cook the Vegetables: Heat 1 tablespoon of sesame oil and 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add broccoli, yellow and red bell peppers, carrots, and water chestnuts. Cook and stir until just tender, around 5 minutes. Transfer cooked vegetables to a dish and set them aside.

4. Cook the Chicken: In the same skillet or wok, heat the remaining tablespoon of sesame oil over medium-high heat. Add the marinated chicken (reserving the marinade) and season with salt and pepper. Cook until just browned, about 2 minutes per side.

5. Bring it All Together: Reduce the heat to medium and add the remaining tablespoon of oil. Add the green bell pepper and onion, and cook until they are crisp-tender. Reintroduce the chicken to the skillet and stir in the initially set aside sauce, mixing all components smoothly. Stir-fry until chicken is no longer pink in the center, and vegetables reach desired tenderness, about 5 to 7 minutes.

6. Serve: Serve the chicken stir-fry hot over rice or with chow mein noodles if desired. Enjoy your meal!

Each bite of this delicious stir-fry delivers a satisfying balance of savory flavors and crunchy textures, making it a perfect dish for any mealtime.

Earlier, SSP shared a homemade hot sauce recipe.