Ingredients
Scale
For the Chicken and Marinade:
- 1.5 lbs (about 680g) boneless, skinless chicken breasts, thinly sliced against the grain
- 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- ½ teaspoon black pepper
For the Stir-Fry Sauce:
- ½ cup low-sodium chicken broth
- ¼ cup low-sodium soy sauce (or tamari)
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
For the Stir-Fry:
- 2 tablespoons high-smoke-point oil (like avocado, canola, or grapeseed oil), divided
- 1 large head of broccoli, cut into bite-sized florets (about 4 cups)
- 2 medium carrots, peeled and thinly sliced on a diagonal
- 1 red bell pepper, cored and sliced into thin strips
- 8 oz (225g) cremini mushrooms, sliced
- 1 cup snap peas or snow peas
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 green onions, sliced, with white and green parts separated
- Optional for Garnish: Toasted sesame seeds, chopped cilantro, red pepper flakes
Instructions
- Prepare and Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and the black pepper. Toss well to ensure every piece is evenly coated. Set aside to marinate for at least 15 minutes while you prepare the other ingredients.
- Mix the Stir-Fry Sauce: In a separate small bowl or liquid measuring cup, whisk together the chicken broth, ¼ cup soy sauce, honey (or maple syrup), rice vinegar, and 1 tablespoon of cornstarch. Whisk until the cornstarch is fully dissolved and there are no lumps. Stir in the toasted sesame oil. Set aside.
- Prepare Your “Mise en Place”: This is the most important step. Have all your vegetables chopped, the garlic minced, the ginger grated, and the sauce mixed and ready by the stove. The cooking process is very fast.
- Sear the Chicken: Heat 1 tablespoon of your high-smoke-point oil in a large wok or skillet over high heat until it just begins to shimmer. Carefully add the marinated chicken in a single layer, being careful not to crowd the pan (cook in two batches if necessary). Let the chicken sear for 2-3 minutes per side without moving it, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- Cook the Hard Vegetables: Add the remaining 1 tablespoon of oil to the same hot pan. Add the broccoli florets and carrots. Stir-fry for 3-4 minutes, tossing frequently, until they are vibrant and just beginning to become tender-crisp. You can add a tablespoon of water and cover the pan for a minute to steam them slightly if you prefer them softer.
- Cook the Soft Vegetables and Aromatics: Add the sliced bell pepper, mushrooms, and snap peas to the pan. Continue to stir-fry for another 2-3 minutes until the peppers are tender-crisp and the mushrooms have released some of their liquid. Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for 30-60 seconds until fragrant. Be careful not to burn the garlic.
- Combine and Sauce: Return the cooked chicken to the pan with the vegetables. Give your stir-fry sauce a quick re-whisk (the cornstarch will have settled) and pour it all over the ingredients. Stir constantly, bringing the sauce to a simmer. It will thicken into a beautiful, glossy glaze in about 1-2 minutes.
- Finish and Serve: Once the sauce has thickened and coated everything, turn off the heat. Stir in the green parts of the sliced green onions. Serve immediately over rice or noodles, garnished with toasted sesame seeds and cilantro if desired.
Nutrition
- Serving Size: One Normal Portion
- Calories: 380-420