Easy Chicken Stir-Fry

Name: Easy Chicken Stir-Fry (Upgraded)
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb Chicken Thighs-boneless, skinless, cut into 1-inch pieces; 1 tbsp Soy Sauce; 1 tsp Shaoxing Wine; 1 tsp Cornstarch; 1/2 tsp Ground Ginger; 1/4 cup Soy Sauce; 2 tbsp Honey; 1 tbsp Rice Vinegar; 1 tbsp Oyster Sauce; 1 tsp Sesame Oil; 1/2 tsp Sriracha; 1 cup Broccoli Florets; 1/2 cup Carrots-sliced; 1/2 cup Bell Pepper-sliced; 1/2 cup Snap Peas; 2 cloves Garlic-minced; 1 inch Ginger-grated; 3 tbsp Vegetable Oil; 2 tbsp Sesame Seeds-for garnish

⏱30 min

👥4

🔥400 cal

Medium

🍽️Chinese

A slightly more refined chicken stir-fry with a more complex sauce and a wider variety of vegetables.

1 lb Chicken Thighs-boneless, skinless, cut into 1-inch pieces

1 tbsp Soy Sauce

1 tsp Shaoxing Wine

1 tsp Cornstarch

1/2 tsp Ground Ginger

See all 20 ingredients ↓

(0 reviews)

⏱30 min

👥4

🔥400 cal

Medium

🍽️Chinese

A slightly more refined chicken stir-fry with a more complex sauce and a wider variety of vegetables.

#stir-fry #chicken #weeknight #healthy

Instructions

In a bowl, combine all Marinade ingredients and add the Chicken. Marinate for at least 30 minutes.
In a separate bowl, whisk together all Sauce ingredients and set aside.
Heat 2 tablespoons Vegetable Oil in a large skillet or wok over medium-high heat. Add the marinated Chicken and cook until browned and cooked through, about 6-8 minutes. Remove Chicken from skillet and set aside.
Add the remaining 1 tablespoon Vegetable Oil to the skillet. Add the Broccoli, Carrots, Bell Pepper, and Snap Peas and cook for 4-6 minutes, until slightly tender-crisp.
Add the Garlic and Ginger and cook for 1 minute more.
Pour the Sauce over the vegetables and bring to a simmer. Cook for 2-3 minutes, until the sauce has thickened slightly.
Return the Chicken to the skillet and toss to coat with the sauce. Cook for 1 minute to heat through.
Serve immediately over Cooked Jasmine Rice, garnished with Sesame Seeds.

Ingredients

1 lb 450 g Chicken Thighs-boneless, skinless, cut into 1-inch pieces
1 tbsp 15 mL Soy Sauce
1 tsp 5 mL Shaoxing Wine
1 tsp 5 mL Cornstarch
1/2 tsp 2.5 mL Ground Ginger
1/4 cup 60 mL Soy Sauce
2 tbsp 30 mL Honey
1 tbsp 15 mL Rice Vinegar
1 tbsp 15 mL Oyster Sauce
1 tsp 5 mL Sesame Oil
1/2 tsp 2.5 mL Sriracha
1 cup 145 g Broccoli Florets
1/2 cup 75 g Carrots-sliced
1/2 cup 75 g Bell Pepper-sliced
1/2 cup 75 g Snap Peas
2 cloves 6 g Garlic-minced
1 inch 2.5 cm Ginger-grated
3 tbsp 45 mL Vegetable Oil
2 tbsp 30 mL Sesame Seeds-for garnish
Cooked Jasmine Rice-for serving N/A

Equipment

Large skillet or wok
Bowls
Whisk
Grater

Instructions

In a bowl, combine all Marinade ingredients and add the Chicken. Marinate for at least 30 minutes.
In a separate bowl, whisk together all Sauce ingredients and set aside.
Heat 2 tablespoons Vegetable Oil in a large skillet or wok over medium-high heat. Add the marinated Chicken and cook until browned and cooked through, about 6-8 minutes. Remove Chicken from skillet and set aside.
Add the remaining 1 tablespoon Vegetable Oil to the skillet. Add the Broccoli, Carrots, Bell Pepper, and Snap Peas and cook for 4-6 minutes, until slightly tender-crisp.
Add the Garlic and Ginger and cook for 1 minute more.
Pour the Sauce over the vegetables and bring to a simmer. Cook for 2-3 minutes, until the sauce has thickened slightly.
Return the Chicken to the skillet and toss to coat with the sauce. Cook for 1 minute to heat through.
Serve immediately over Cooked Jasmine Rice, garnished with Sesame Seeds.

Nutrition per serving

Calories 400

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0 reviews

Easy Chicken Stir-Fry

Easy Chicken Stir-Fry

Ratings & Reviews

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