The Best Recipe For Chicken Stir-Fry

This chicken stir-fry, loaded with veggies, is both quick and easy to prepare. Incorporate favorites like bean sprouts, bamboo shoots, or snap peas for variation. Pair with rice or noodles for a complete meal. This is prepared by SSP.

Ingredients and Sauce:

Stir Fry Sauce:

- 1/3 cup soy sauce ($0.44)

- 3 Tbsp brown sugar ($0.12)

- 2 tsp toasted sesame oil ($0.20)

- 2 cloves garlic, minced ($0.16)

- 2 tsp grated fresh ginger ($0.20) - 1.5 Tbsp cornstarch ($0.08)

- 1/3 cup water ($0.00)

- 1 tsp sriracha ($0.05)

Stir Fry:

- 3/4 lb. broccoli (1.75)

- 2 carrots ($0.31)

- 1 red bell pepper ($1.33)

- 1 small onion ($0.32)

- 2 green onions ($0.22)

- 2 boneless, skinless chicken breasts (about 1.5 lb. total) ($5.25)

- 3 Tbsp cooking oil, divided ($0.12)

Preparation Steps:

1. Prepare the Sauce: Combine soy sauce, brown sugar, sesame oil, garlic, ginger, sriracha, cornstarch, and water in a small bowl. Set aside.

2. Prep Vegetables: Chop broccoli into florets, slice the red bell pepper, onion, and carrots. Slice green onions and set aside.

3. Cut Chicken: Dice chicken breasts into 1/2-inch pieces.

4. Cook Chicken: Heat large skillet or wok over medium-high. Add 2 Tbsp of oil, swirl to coat. Cook chicken until browned, then remove and set aside.

5. Cook Vegetables: In the same skillet, add remaining 1 Tbsp oil, carrots, and broccoli. Stir for one minute until broccoli turns bright green. Add red bell pepper and onion; continue cooking for 1-2 minutes.

6. Combine and Cook: Stir the sauce again and pour over chicken and vegetables in the skillet. Stir, bring to a simmer to thicken. Cook for 1-2 more minutes until desired doneness.

7. Serve: Remove from heat, top with green onions and optionally sesame seeds. Serve over rice or noodles.