Chicken Stir-Fry
A quick and healthy chicken stir-fry packed with colorful vegetables and flavor.
Equipment
- large skillet
- cutting board
- knife
Ingredients
- 1 pound Boneless, skinless chicken breast Cut into bite-sized pieces.
- 2 tablespoons Soy sauce For marinating the chicken.
- 1 tablespoon Cornstarch Helps to tenderize the chicken.
- 1 tablespoon Vegetable oil For cooking the chicken.
- 1 medium Red bell pepper Sliced.
- 1 cup Broccoli florets Adds crunch and nutrients.
- 1 cup Snap peas For added sweetness and crunch.
- 2 cloves Garlic Minced.
- 1 tablespoon Fresh ginger Minced.
- 1/4 cup Low-sodium chicken broth For added flavor.
- 1 tablespoon Sesame oil For flavor and aroma.
- to taste Salt and pepper For seasoning.
- 2 cups Cooked rice or quinoa For serving.
- to taste Sesame seeds and green onions For garnish.
Instructions
- Marinate the chicken pieces in soy sauce and cornstarch for about 15 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes until cooked through and golden brown.
- Remove the chicken from the skillet and set aside. In the same skillet, add the sliced red bell pepper, broccoli, and snap peas. Stir-fry for 3-4 minutes until tender-crisp.
- Add garlic and ginger to the vegetables and stir-fry for an additional minute.
- Return the cooked chicken to the skillet, pour in the chicken broth and sesame oil, and stir to combine. Cook for an additional 2-3 minutes until heated through.
- Serve over cooked rice or quinoa and garnish with sesame seeds and sliced green onions.
Notes
Feel free to customize your stir-fry with your favorite vegetables or proteins.