Description
Who needs takeout when this quick and fiery chicken stir-fry delivers restaurant-quality flavor in just 30 minutes? Your taste buds will thank you.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 3 tablespoons vegetable oil, divided
- 1 large red bell pepper, sliced (about 1 cup)
- 1 medium onion, sliced (about 1 cup)
- 2 medium carrots, julienned (about ½ cup)
- 2 cups broccoli florets
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 2–3 tablespoons sriracha sauce (adjust to taste)
- ¼ cup low-sodium soy sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- ¼ cup water or chicken broth
- 2 green onions, sliced for garnish
- 2 teaspoons sesame seeds for garnish
Instructions
- In a small bowl, whisk together soy sauce, sriracha, honey, rice vinegar, cornstarch, and water/broth until combined.
- Heat 2 tablespoons oil in a large wok or skillet over high heat. Add chicken in a single layer and cook undisturbed for 2 minutes, then stir and cook 2-3 minutes more until just cooked through. Transfer to a plate.
- Add remaining oil to the pan. Stir-fry onions and carrots for 2 minutes, then add bell peppers and broccoli. Cook for another 2 minutes until vegetables are crisp-tender.
- Push vegetables to the sides of the pan. Add garlic and ginger to the center and cook for 30 seconds until fragrant.
- Return chicken and any juices to the pan. Give the sauce a final whisk and pour over everything. Toss continuously as the sauce bubbles and thickens, about 1-2 minutes.
- Remove from heat, sprinkle with green onions and sesame seeds. Serve immediately over rice or noodles.