Chicken Stir Fry
Bite-sized pieces of chicken and crisp-tender vegetables are tossed in a flavorful sauce, making this easy chicken stir-fry quick and delicious.
Servings: 5
Ingredients
For the Stir Fry Sauce
- ¼ cup cold water
- 2 tbsp cornstarch
- ½ cup low-sodium chicken broth
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp sesame oil
- 1 tbsp minced fresh ginger
- 1 tbsp minced fresh garlic
- ¼ tsp crushed red pepper flakes
For the Stir Fry
- 2 tbsp vegetable oil divided
- 1 lb. boneless, skinless chicken breast cut into small 1-inch bite-sized pieces
- salt and pepper to taste
- 2 cups broccoli florets
- 1 red bell pepper seeds and membrane discarded, cut into 1-inch pieces
- 1 medium onion cut into 1-inch pieces
- 2 scallions diced small
- cooked white rice for serving
Instructions
- In a small bowl, combine all the ingredients for the sauce. Set aside.
- Warm one tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high heat.
- Add chicken and season with salt and pepper. Sauté for 5-6 minutes or until cooked through. Transfer to a plate and keep warm.
- Reduce heat to medium and add remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and onion; sauté, stirring occasionally, until slightly charred and crisp tender, about 3-4 minutes.
- Return cooked chicken back to the skillet; toss to combine.
- Give the stir-fry sauce a stir, pour over chicken and vegetables and combine. Bring to a boil to thicken.
- Remove from heat and stir in the scallions.
- Serve over hot cooked rice.
Video
Nutrition
Serving: 1serving | Calories: 285kcal | Carbohydrates: 23g | Protein: 22g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 589mg | Potassium: 628mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1077IU | Vitamin C: 67mg | Calcium: 49mg | Iron: 1mg