Easy Chicken Stir Fry
Bite-sized pieces of chicken and crisp-tender vegetables all coated in a flavorful stir-fry sauce in this easy Chicken Stir Fry.
Servings: 5
Ingredients
For the Stir Fry Sauce
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1/2 cup low sodium chicken broth
- 1/3 cup low sodium soy sauce
- 1/4 cup brown sugar
- 2 tablespoons Shaoxing wine (or dry sherry)
- 1 tablespoon sesame oil
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- 1/4 teaspoon crushed red pepper flakes
For the Stir Fry
- 2 tablespoons vegetable oil , divided
- 1 pound 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
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