Chinese by KitchenFeed
Chicken Stir-Fry
Prep 15 min
Cook 20 min
Total 35 min
Serves 6 Steps
Step-by-step
1 Whisk soy sauce, brown sugar, toasted sesame oil, garlic, ginger, sriracha, cornstarch, and water in a small bowl; set aside. 2 Chop broccoli into small florets and slice bell pepper, onion, and carrots into similar-sized pieces. 3 Slice the green onions and set all vegetables aside. 4 Cut the chicken breasts into small ½-inch pieces. 5 Heat a very large skillet or wok over medium-high heat and add 2 Tbsp oil, swirling to coat. 6 Add the chicken and cook until browned on all sides, without overcooking. 7 Remove the chicken to a plate and set aside. 8 Add the remaining 1 Tbsp oil to the skillet with the carrots and broccoli; stir-fry 1 minute until broccoli turns bright green. 9 Add the bell pepper and onion and stir-fry 1–2 minutes more. 10 Stir the sauce again, return the chicken to the skillet, and pour the sauce over everything. 11 Stir and simmer 1–2 minutes until the sauce thickens and turns glossy. 12 Remove from heat, top with green onions and sesame seeds if desired, and serve. Notes Chicken thighs can replace breasts. Use any neutral cooking oil such as vegetable or canola. Sriracha is for mild heat and can be omitted. Cut chicken and vegetables into uniform pieces so they cook evenly; keep heat medium-high throughout.
Photo: Mark Pellegrini · Wikimedia Commons · CC BY-SA 2.5
Source: Budget Bytes
