Description
A quick and tasty stir-fry combining tender chicken and vibrant vegetables in a savory sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 lb boneless chicken breast, sliced thin
- 2 cups assorted vegetables (mushrooms, bell peppers, broccoli, carrots)
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup chicken broth
- Salt and pepper to taste
Instructions
- Begin by marinating the sliced chicken in a bowl with soy sauce and cornstarch. Let it rest for about 15 minutes.
- Heat vegetable oil in a large pan or wok over medium-high heat. Add minced garlic and ginger, stirring for about 30 seconds until aromatic.
- Toss in the marinated chicken and cook for 5-7 minutes, stirring frequently until browned and cooked through.
- Add your assorted vegetables to the pan and stir-fry for another 3-5 minutes.
- Pour in the chicken broth and bring everything to a gentle simmer. Season to taste with salt and pepper.
- Cook for an additional 2-3 minutes until the sauce thickens slightly.
- Serve this tasty stir-fry hot over a bed of steamed rice.
Notes
For a vegetarian version, substitute chicken with tofu. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg