Ingredients
Scale
- 1 lb (about 450g) boneless, skinless chicken breast
- 2 cups mixed stir-fry vegetables (e.g., broccoli florets, sliced bell peppers, shredded carrots, snap peas)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch
- 1 tablespoon vegetable or canola oil
Instructions
- Step 1: Prepare the chicken and sauce. Cut the chicken breast into 1-inch pieces. In a small bowl, whisk together the soy sauce, honey/maple syrup, minced garlic, grated ginger, and cornstarch until smooth. Set aside.
- Step 2: Cook the chicken. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry for 4-6 minutes, or until cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Step 3: Stir-fry the vegetables. Add the mixed stir-fry vegetables to the same skillet (add a touch more oil if needed). Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
- Step 4: Combine and finish. Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick re-whisk and pour it over the chicken and vegetables.
- Step 5: Thicken and serve. Cook for another 1-2 minutes, stirring constantly, until the sauce has thickened and coated all the ingredients. Serve immediately, optionally over rice or noodles.
Notes
- Store any leftover chicken stir-fry promptly in an airtight container in the refrigerator for up to 3-4 days to maintain its delicious flavor and freshness.
- To reheat, gently warm the stir-fry in a skillet over medium heat with a tiny splash of water or broth to refresh the sauce and keep the chicken from drying out, or microwave until just heated through.
- Beyond serving over rice or noodles, try topping your stir-fry with a sprinkle of toasted sesame seeds, fresh chopped green onions, or a side of crisp pickled cucumbers for an extra layer of texture and brightness.
- For that perfect stir-fry texture, ensure your pan or wok is screaming hot before adding the chicken and vegetables, and avoid overcrowding the pan; cooking in batches helps achieve a lovely sear and keeps ingredients from steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 1.75 cups)
- Calories: 465
- Sodium: 1400mg
- Fat: 17g
- Saturated Fat: 3.2g
- Trans Fat: 0g
- Protein: 12g