Description
This vibrant and flavorful Chicken Stir Fry combines tender chicken breast with crisp vegetables in a savory sauce made with soy, ginger, garlic, and a touch of sweetness. Ready in just 30 minutes, it's a quick and healthy meal perfect for busy weeknights, offering a balance of protein and veggies with bright Asian-inspired flavors.
Ingredients
For the Chicken and Broccoli
- 3 teaspoons kosher salt, divided
- 4 ounces broccoli florets (about 2 cups)
- 1 pound boneless, skinless chicken breasts, thinly sliced
- 3 tablespoons cornstarch, divided
For the Sauce
- 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)
For Stir Fry
- 1 tablespoon avocado or vegetable oil
- 1 small yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium carrot, peeled and very thinly sliced
Optional Garnishes
- Sliced green onions
- Sesame seeds
Instructions
- Blanch Broccoli: Fill a large pot with water and add 2 teaspoons of kosher salt. Bring to a boil over high heat. Add the broccoli florets and cook for about 2 minutes until they turn bright green and are slightly tender. Use a slotted spoon to transfer the broccoli to a plate and set aside, keeping the boiling water for later use.
- Cook Chicken: Season the thinly sliced chicken breasts with the remaining 1 teaspoon of salt. Toss the chicken with 2 tablespoons of cornstarch in a medium bowl until evenly coated. Add the coated chicken to the boiling water and cook until it turns just opaque, about 4 minutes. Drain well and set aside.
- Prepare Sauce: In a small bowl, whisk together the low-sodium soy sauce (or tamari), toasted sesame oil, minced garlic, grated ginger, brown sugar (or honey), optional red pepper flakes, and the remaining 1 tablespoon of cornstarch until smooth.
- Stir Fry Vegetables: Heat the avocado or vegetable oil in a large skillet over medium heat until it shimmers. Add the blanched broccoli, thinly sliced onion, red bell pepper, and carrot to the pan. Cook, stirring occasionally, for about 4 minutes until the vegetables begin to brown and soften slightly.
- Combine and Finish: Add the cooked chicken and prepared sauce to the skillet with the vegetables. Stir frequently and cook until the sauce thickens slightly and coats the ingredients evenly, about 2 minutes.
- Serve: Remove from heat and serve the stir fry hot, topped with sliced green onions and sesame seeds if desired for extra flavor and texture.
Notes
- Blanching the broccoli helps preserve its bright color and crisp texture in the stir fry.
- Using low-sodium soy sauce controls the salt level for a balanced taste.
- To make this gluten-free, be sure to use tamari or gluten-free soy sauce.
- For additional spice, increase the amount of red pepper flakes to your preference.
- Ensure the chicken is sliced thinly for quicker cooking and tenderness.
- This recipe can be easily doubled for meal prepping or larger groups.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian