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25-Minute Chicken and Vegetable Stir-Fry

Thin chicken strips, broccoli, red bell pepper, and carrots finished in a light soy-ginger sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g boneless, skinless chicken thighs, cut into thin strips
  • 3 tablespoons 45 ml low-sodium soy sauce, for the chicken
  • 1 tablespoon 8 g cornstarch, for the chicken
  • 2 tablespoons 30 ml vegetable oil
  • 2 cups 200 g broccoli florets
  • 1 medium red bell pepper about 150 g, sliced
  • 1 medium carrot about 100 g, thinly sliced
  • 3 garlic cloves minced
  • 1 tablespoon 15 g fresh ginger, minced
  • 1 tablespoon 15 ml toasted sesame oil
  • 2 tablespoons 30 ml low-sodium soy sauce, for the sauce
  • 1 tablespoon 20 g honey
  • 1 tablespoon 15 ml rice vinegar
  • 1 teaspoon cornstarch for the sauce
  • 2 tablespoons 30 ml water
  • 4 cups about 800 g cooked white rice, optional for serving
  • 1 teaspoon sesame seeds optional
  • 2 tablespoons sliced green onions optional
  • 1/2 teaspoon crushed red pepper optional for heat

Method
 

  1. Toss the sliced chicken with 3 tablespoons (45 ml) soy sauce and 1 tablespoon (8 g) cornstarch. Let it stand for 5 minutes while you finish the vegetables and sauce.
  2. Whisk 2 tablespoons (30 ml) soy sauce, honey, rice vinegar, 1 teaspoon cornstarch, and water until smooth.
  3. Heat a large wok or skillet over high heat. Add the vegetable oil and swirl to coat.
  4. Spread the chicken in one layer. Leave it undisturbed for 1 minute, then stir-fry for 3–4 minutes. Check several thick pieces and continue until the chicken reaches at least 165°F (74°C). Transfer to a clean plate.
  5. Add the broccoli, bell pepper, and carrot. Stir-fry for 2–3 minutes. Add the garlic, ginger, sesame oil, and optional crushed red pepper; cook for 30 seconds.
  6. Return the chicken and juices to the pan. Whisk the sauce again, pour it in, and toss for 1–2 minutes until it lightly coats everything.
  7. Serve immediately with rice if desired, plus sesame seeds and green onions if using.

Notes

Cook the chicken to at least 165°F (74°C), use a clean plate after cooking, and prepare all ingredients before heating the pan.
Cut the vegetables first. Then cut the chicken on a separate cutting board, or thoroughly wash and sanitize the board and knife before using them for vegetables or other ready-to-eat ingredients.