chicken stir fry sauce
This chicken stir fry recipe is a quick and delicious meal that features tender chicken pieces and colorful vegetables coated in a savory stir fry sauce. Perfect for busy weeknights, it's easy to customize with your favorite vegetables.
Equipment
- 1 wok or large skillet
- 1 measuring cups and spoons
- 1 spatula or wooden spoon
- 1 bowl for sauce mixing
Ingredients
- 1 lb boneless, skinless chicken breast, sliced thinly
- 2 tablespoons vegetable oil
- 1 unit bell pepper, sliced
- 1 cup broccoli florets
- 1 unit carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 unit green onions, chopped (for garnish)
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- ½ teaspoon red pepper flakes (optional)
Instructions
- In a small bowl, mix together the soy sauce, honey, cornstarch, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.
- Heat the vegetable oil in a wok or large skillet over medium-high heat.
- Add the sliced chicken and cook for about 5-7 minutes until browned and cooked through. Remove the chicken and set aside.
- In the same wok, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Add the sliced bell pepper, broccoli florets, and julienned carrot to the wok. Stir-fry the vegetables for about 3-4 minutes until they are tender yet crisp.
- Return the cooked chicken to the wok. Pour the prepared stir fry sauce over the chicken and vegetables. Stir well to combine and cook for another 2-3 minutes until the sauce thickens and coats everything.
- Serve hot, garnished with chopped green onions.
Notes
You can substitute the chicken with tofu or shrimp for a different protein option.
Feel free to add or swap vegetables based on your preference.
Serve this stir fry over cooked rice or noodles for a complete meal.