Ah, the chaotic dance of weeknight dinners! Sometimes, all you need is something quick, satisfying, and just a little bit exciting — like a chicken stir-fry. It’s like a symphony of sizzles in the pan, with vibrant veggies and tender chicken mingling together in a whirlwind of flavors that’ll make you forget about the pile of laundry waiting in the next room.
Steps
- Mix the corn starch and water in a medium-sized bowl until smooth. Add chicken broth, soy sauce, honey, toasted sesame oil, and red pepper flakes to the mixture, stirring well. Set this sauce aside for later use.
- Heat one tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken cubes, seasoning with salt and pepper, and cook for 3 to 5 minutes until thoroughly cooked. Remove the chicken from the skillet and set it aside.
- Lower the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add broccoli, bell peppers, and carrots, cooking them while stirring occasionally until they are just tender. Stir in minced ginger and garlic and cook for an additional minute.
- Return the cooked chicken to the skillet, combining it with the vegetables. Mix the prepared stir fry sauce again, then pour it over the chicken and vegetables, gently stirring to coat everything evenly.
- Bring the mixture to a boil while stirring occasionally, and allow it to boil for one minute. Serve the stir fry with rice or chow mein, if desired.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tbsp olive oil, divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper, cut into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 cup baby carrots, sliced
- 2 tsp minced ginger
- 2 garlic cloves, minced
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes (optional)
Nutritional Values
Calories: 343kcal | Carbohydrates: 29g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 570mg | Potassium: 709mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3095IU | Vitamin C: 89.1mg | Calcium: 35mg | Iron: 1.4mg
FAQ
- What are the main ingredients needed for the Chicken Stir Fry sauce?
- The sauce combines honey for sweetness, toasted sesame oil for an Asian touch, soy sauce for flavor, chicken broth to thin it out, and cornstarch mixed with water to thicken it. Optionally, crushed red pepper flakes can be added for a bit of spice.
- What vegetables can be used in a Chicken Stir Fry?
- While this recipe uses broccoli, carrots, and bell peppers, you can also include snow peas, green beans, mushrooms, onions, sugar snap peas, and green onions according to your preference.
- How long does it take to prepare and cook this Chicken Stir Fry?
- The total preparation and cooking time is approximately 18 minutes, making it a quick option for a weeknight dinner.
- Can chicken thighs be used instead of chicken breast in this recipe?
- Yes, chicken thighs can be a great alternative to chicken breast and work well in this stir fry.
- What are the nutritional highlights of this Chicken Stir Fry?
- Each serving contains approximately 343 calories, 29g of carbohydrates, 26g of protein, and 13g of fat. It also provides significant amounts of Vitamin A and Vitamin C.
Tips
- Utilize Fresh Vegetables: While using frozen stir-fry mixes can be convenient, opting for fresh vegetables like broccoli, bell peppers, and carrots will provide a more vibrant and flavorful dish.
- Balance the Sauce Ingredients: The sauce is vital to the dish’s flavor profile. Ensure you use the right amount of each ingredient, particularly the toasted sesame oil, which is potent and should be used sparingly.
- Cook Chicken in Batches: To avoid overcrowding the skillet, cook the chicken in batches if necessary. This ensures the chicken browns properly and adds a rich layer of flavor to the stir fry.
- Adjust Heat for Desired Texture: Cook your vegetables until they are crisp-tender to maintain a good texture. Adjust the heat accordingly to avoid overcooking them.
Equipment
- Wok or Large Skillet – Essential for stir-frying to ensure even cooking and proper heat distribution.
- Whisk – Useful for mixing the stir-fry sauce ingredients thoroughly.
- Cutting Board – For chopping chicken and vegetables, if not already owned.
- Chef’s Knife – For efficiently cutting chicken and vegetables, if not already owned.
