Tender chicken bites quickly cooked with broccoli, peppers, and carrots in a glossy garlic-ginger sauce.
For more heat, add red pepper flakes or 1 teaspoon chili garlic sauce. Thin slicing is key - thick pieces will not cook quickly enough in a high heat pan.
Can be prepped 2-3 hours ahead: slice chicken and vegetables, store covered in refrigerator, then cook just before serving. Serve alongside steamed rice, fried rice, noodles, or simple salads.
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken breast or thighs, sliced thin
- 1 tbsp Soy sauce
- 1 tbsp Cornstarch
- 1 tbsp Oil
- 2 cup Broccoli florets
- 1 whole Bell pepper, sliced
- 1 cup Thin sliced carrots
- 3 clove Garlic cloves, minced
- 1 tbsp Minced ginger
- ⅓ cup Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Honey or sugar
- 1 tbsp Cornstarch
- ½ cup Water
- 1 tbsp Sesame oil
- 1 tsp Sesame seeds
Ingredients
Scale
Measurement units
- 1 ½ lb Chicken breast or thighs, sliced thin
- 1 tbsp Soy sauce
- 1 tbsp Cornstarch
- 1 tbsp Oil
- 2 cup Broccoli florets
- 1 whole Bell pepper, sliced
- 1 cup Thin sliced carrots
- 3 clove Garlic cloves, minced
- 1 tbsp Minced ginger
- ⅓ cup Soy sauce
- 1 tbsp Rice vinegar
- 1 tbsp Honey or sugar
- 1 tbsp Cornstarch
- ½ cup Water
- 1 tbsp Sesame oil
- 1 tsp Sesame seeds
Instructions
Prep the ingredients
Mix chicken breast or thighs thin (1 ½ lb) with soy sauce (1 tbsp) and cornstarch (1 tbsp).
Stir to coat and set aside.
Equipment: mixing bowl
Make the sauce
Whisk soy sauce (⅓ cup), rice vinegar (1 tbsp), honey or sugar (1 tbsp), cornstarch (1 tbsp), and water (½ cup) in bowl.
Set aside.
Equipment: mixing bowl
Heat the wok and add oil
Place skillet or wok over medium-high heat (375-400°F surface).
Add oil (1 tbsp).
Equipment: large skillet or wok
Cook the chicken
Add chicken breast or thighs thin in single layer.
Cook until lightly browned and mostly cooked through.
Transfer to plate.
Equipment: large skillet or wok, wooden spoon or spatula
Stir-fry the vegetables
Add thin sliced carrots (1 cup) and cook.
Add bell pepper (1 whole) and broccoli florets (2 cup) and cook until crisp tender.
Add garlic cloves (3 clove) and minced ginger (1 tbsp) and cook until fragrant.
Equipment: large skillet or wok, wooden spoon or spatula
Add the sauce
Return chicken breast or thighs thin to pan.
Pour in sauce.
Cook until glossy and thickened.
Equipment: large skillet or wok, wooden spoon or spatula
Add the sesame oil
Turn off heat.
Stir in sesame oil (1 tbsp) if using.
Equipment: large skillet or wok, wooden spoon or spatula
Serve over rice
Serve over rice or noodles.
Garnish with sesame seeds (1 tsp) if desired.
Tomorrow's Meal
Stir-Fry Lettuce Wraps
Leftover chicken stir-fry chopped small and spooned into crisp lettuce cups with peanuts and lime.
You'll need to pick up:
1 head butter lettuce, leaves separated1 tbsp hoisin sauce1/4 cup chopped peanuts2 scallions, slicedLime wedges
Quick overview:
- 1.Chop the leftover chicken and vegetables into small pieces
- 2.Warm them in a skillet over medium heat for 2 to 3 minutes with the hoisin sauce, stirring until hot
- 3.Spoon the filling into the lettuce leaves
- 4.Top with the peanuts and scallions
- 5.Squeeze lime over the top and serve right away
Before you cook
Cook notes
- • For more heat, add red pepper flakes or 1 teaspoon chili garlic sauce
- • Thin slicing is key - thick pieces will not cook quickly enough in a high heat pan
- • Can be prepped 2-3 hours ahead: slice chicken and vegetables, store covered in refrigerator, then cook just before serving
- • Serve alongside steamed rice, fried rice, noodles, or simple salads
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