Quick Flavorful Chicken Stir Fry Weeknight Dinner
Ingredients
- 1 1/2 pounds chicken tenderloin or breast
- 1/2 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon ground ginger
- 1 1/2 tablespoons cornstarch
- 2-3 tablespoons neutral oil (light olive oil, avocado, or canola)
- 1 red bell pepper, sliced
- 1 1/2 cups broccoli florets
- 1 cup yellow onion, sliced
Sauce
- 1/2 cup low-sodium chicken broth
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 large clove garlic, minced
- 2 teaspoons seasoned rice vinegar
- 1 teaspoon chili garlic sauce (optional; substitute gochujang or sriracha)
For serving
- Thinly sliced green onion, for garnish
- Sesame seeds, for garnish
- Cooked white rice or lo mein noodles
Preparation
Whisk together all sauce ingredients in a small bowl and set aside. In another medium bowl or zip-top plastic bag, toss the chicken with the salt, pepper, ginger, and cornstarch.
Heat a large wok or high-sided skillet over medium-high heat. Add 2 tablespoons of oil, followed by the bell pepper, broccoli, and onion. Stir-fry until the vegetables begin to char, about 3 minutes.
Add the chicken pieces and another tablespoon of oil if needed. Stir-fry for 3 minutes.
Pour in the sauce, bring to a boil, and reduce to medium heat. Cook, stirring occasionally, until the chicken is cooked through to 165°F, about 5 minutes.
Remove from heat, garnish with green onion and sesame seeds, and serve immediately with rice or lo mein noodles.
Notes
You can use chicken tenderloins, breast, or boneless skinless thighs.
Chili garlic sauce has a medium heat level and is very garlicky. Feel free to adjust the heat level to your taste.
