This chicken stir fry recipe is sliced chicken and vegetables seared hot and glossed with a soy-ginger sauce. It is not a slow chicken stew.
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Chicken Stir Fry
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Chicken Stir Fry. From Olivia.
Ingredients
Scale
- 1 pound (450g) chicken breast, sliced thin
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons oil
- 2 cups mixed vegetables
- 2 cloves garlic
- 1 tablespoon grated ginger
- 1/2 cup (120ml) chicken broth
- 1 tablespoon honey
Instructions
- Toss the chicken with 1 tablespoon soy sauce and the cornstarch.
- Stir-fry the chicken in oil until just cooked. Remove it. Stir-fry the vegetables, garlic, and ginger for 3 minutes.
- Return the chicken. Add broth, the rest of the soy sauce, and honey. Cook until the sauce glosses the pan.
Notes
A crowded wok steams the chicken. Cook it in two batches if the pan is small.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Heat
The pan should be hot before the oil goes in.
Cut
Thin, even slices.
Sauce
Cornstarch on the chicken thickens the pan sauce.
Vegetables
They should stay crisp. Pull them while they are still bright.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Sauce on the side?
You can. The cornstarch still goes on the chicken.
Rice
Serve it with rice. The recipe is the stir fry.
Storage
Fridge, 3 days. The vegetables soften.
Frozen vegetables
Add them frozen and cook off the water before the sauce.