Chicken Stir Fry
A quick and flavorful Chicken Stir Fry that tastes better than takeout. Fresh veggies, juicy chicken, and a glossy sauce come together in minutes for the perfect weeknight dinner.
Ingredients
1 lb chicken breasts, thinly sliced
1 tbsp cornstarch
2 tbsp vegetable oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup snap peas
1 cup carrots, thinly sliced
3 cloves garlic, minced
1 tsp fresh ginger, grated
1/4 cup low sodium soy sauce
2 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
1/4 cup chicken broth
1 tbsp cornstarch mixed with 2 tbsp water
Sesame seeds and green onions for garnish
Instructions
- Coat sliced chicken with 1 tablespoon cornstarch.Whisk soy sauce, honey, vinegar, sesame oil, broth, and slurry in a bowl.Heat 1 tablespoon oil in a hot pan and cook half the chicken until golden. Repeat with remaining chicken.Add remaining oil and sauté carrots for 2 minutes.Add peppers and snap peas and cook 2 to 3 minutes more.Add garlic and ginger and cook 30 seconds.Return chicken to the pan and pour in the sauce.Stir until the sauce thickens and coats everything.Garnish and serve over rice or noodles.