Description
A bold, quick, and flavorful stir fry featuring tender chicken, crisp vegetables, and a spicy garlic sauce served over steamed rice. Ideal for busy weeknights or make-ahead meals.
Ingredients
Scale
- 1 lb boneless skinless chicken breasts or thighs, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced on the diagonal
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon red pepper flakes or 1 tablespoon chili garlic sauce
- 1 tablespoon cornstarch (for chicken)
- 1 teaspoon cornstarch (for sauce thickening, optional)
- 2 tablespoons neutral oil (canola, vegetable, or peanut)
- 2 green onions, chopped
- 2 cups cooked white rice
Instructions
- Slice the chicken and toss it with 1 tablespoon cornstarch, a pinch of salt and pepper. Set aside.
- Whisk together soy sauce, hoisin sauce, rice vinegar, honey, and red pepper flakes/chili garlic sauce in a small bowl. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add chicken in a single layer, cook 2–3 minutes without stirring, then stir and cook another 2–3 minutes until cooked through. Transfer to a plate.
- In the same pan, add remaining oil. Sauté garlic and ginger for 30 seconds.
- Add carrots, stir-fry 2 minutes. Then add broccoli and bell pepper. Stir-fry 3–4 minutes until just tender.
- Return chicken to the pan. Pour in sauce, toss to coat everything evenly. Simmer 1–2 minutes until sauce thickens.
- Top with green onions. Serve hot over cooked white rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes