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. Reserve ⅓ of the marinade before adding the 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.

Nutrition