Chicken Stir Fry

A classic, colorful chicken stir fry.

Chicken Stir Fry

4

Servings

30m

Prep Time

30m

Cook Time

Ingredients

Sauce

(0/9)

3 clove garlic, minced
1 tablespoon ginger
1 teaspoon sesame oil
2 tablespoon rice vinegar
1/4 cup soy sauce
1/4 cup chicken broth
1 tablespoon sriracha
2 tablespoon brown sugar
1 tablespoon cornstarch

Chicken + Marinade

(0/4)

1 1/2 lbs chicken, sliced
2 tsp soy sauce
2 tsp corn starch
2 tsp vegetable oil

Veggies

(0/5)

2 bell peppers, sliced
1 head broccoli, cut into florets
4 green onions, cut into 1/2 inch pieces
1 onion, sliced
1 tbsp vegetable oil

Other

(0/1)

Rice

Instructions

Sauce

(0/1)

1
Add all ingredients to a medium bowl and whisk together until smooth.

Chicken + Marinade

(0/3)

1
In a medium bowl, mix 2 tbsp water with the soy sauce. Add the chicken, mix together, and let it sit for about 10 minutes, until the liquid has been absorbed.
2
Next, add the cornstarch and oil, mix into the chicken, and let marinate for about 15 minutes.
3
Cook the chicken in a skillet over medium-high heat until no longer pink. Drain.

Stir Fry

(0/4)

1
Prepare all the veggies, and set the green onions aside.
2
Preheat a wok over medium-high heat. Add oil, then add all veggies (except green onions!) and stir fry for about 5-10 minutes, until peppers have softened.
3
Add the chicken into the wok, along with the green onions. Pour the sauce over everything and mix well. Reduce heat to low and let simmer for a few minutes.
4
Once the sauce has thickened to your liking, serve over rice!

Tips

Add any extra veggies you want - it should be a colorful dish! I like water chestnuts & baby corn occassionally.