Description
A quick and delicious stir fry featuring caramelized chicken, bright vegetables, and a savory-sweet sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs or breasts
- 2 cups mixed vegetables (bell peppers, snap peas, carrots, broccoli)
- 1 cup shiitake or cremini mushrooms
- 2 cloves fresh garlic, minced
- 1 inch fresh ginger, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1/4 cup water
- 2 tablespoons neutral high-heat oil (avocado or vegetable)
- Optional: toasted sesame seeds, sliced scallions, chili oil
Instructions
- Slice the chicken into bite-sized pieces and season with salt and pepper.
- In a bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, cornstarch, and water.
- Chop the vegetables into uniform pieces.
- Preheat a skillet or wok over high heat and add the oil.
- Add chicken in a single layer and sear without moving for 1–2 minutes.
- Flip the chicken and cook until just opaque, then set aside.
- Add a little more oil if needed, then sauté mushrooms, carrots, and broccoli for 2–3 minutes.
- Add bell peppers and snap peas, stirring constantly.
- Return the chicken to the pan and pour the sauce over it. Stir to coat and let thicken for about a minute.
- Add fresh garlic and ginger in the last 30 seconds, then serve over rice or noodles.
Notes
Ensure vegetables are chopped uniformly for even cooking. Use high heat for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
Keywords: stir fry, chicken, weeknight meal, quick dinner, healthy recipe
