Chicken Stir Fry Recipe

5 from 10 votes

Chicken Stir Fry Recipe

The tender chicken and flavorful sauce with yummy veggies made this stir fry dish a keeper, and I'm already anxious to try it again.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Chinese

Servings:

Author: Kristyn Merkley

Ingredients

2 cups water
2 cups instant white rice
⅔ cup soy sauce
¼ cup brown sugar
1 tablespoon cornstarch
1 teaspoon minced ginger
1 tablespoon minced garlic
¼ teaspoon ,red pepper flakes optional
3 boneless skinless chicken breast halves, thinly sliced
2 tablespoons sesame oil, divided
1 head broccoli, broken into florets
1 cup sliced carrots
1 yellow bell pepper, cut into matchsticks
1 red pepper, cut into matchsticks

Instructions

Prepare rice as directed on the box.
In a medium bowl, make sauce by whisking together soy sauce, brown sugar and cornstarch until smooth. Add ginger, garlic and red pepper flakes and mix to combine. Add chicken and stir to coat. Refrigerate for 30 minutes.
In a large skillet or wok, over medium-high heat, add 1 tablespoon sesame oil. Add broccoli, carrots and peppers and cook for about 5 minutes, or until just tender. Remove veggies to a dish and set aside.
Add remaining sesame oil in the skillet, and over medium-high heat, add chicken (minus the marinade) and cook for about 5 minutes, or until browned.
Add veggies and the reserved marinade, bringing to a boil. Cook for an additional 5 - 7 minutes or until chicken is cooked through and veggies are tender.
Serve over rice or noodles.

Notes

Prep ahead. You can prep all the ingredients 1-2 days ahead of time and store them in separate containers in the fridge until you’re ready to cook.

Store leftovers in an airtight container(s) in the fridge for 2-3 days or freeze for 2-3 months. Reheat on the stovetop or microwave.

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