Dinner · Chicken

Chicken and Vegetable Stir-Fry

Tender chicken and crisp vegetables in a simple soy-ginger sauce. Have the rice cooking first.

⏱ 27 min (15 min prep, 12 min cooking) 🍽 Serves 4 · about 1 1/2 cups with rice quickkid friendlyleftovers dairy free
📅 Add to my plan

ContainsWheat, Soybeans, Sesame. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings

  • Sauce

  • ¼ cup Low-sodium soy sauce
  • ¼ cup Chicken broth
  • 1 tbsp Honey
  • 1 tbsp Cornstarch
  • 1 tsp Toasted sesame oil
  • 1 tbsp Fresh ginger, grated
  • 2 clove Garlic, minced

  • Stir-fry

  • 1½ lb Chicken breasts, boneless skinless, cut in 1-inch pieces
  • 2 tbsp Vegetable oil (soybean)
  • ¼ tsp Table salt
  • 3 cup Broccoli, small florets
  • 1 Red bell pepper, sliced
  • 1 Carrots, thinly sliced
  • 1 cup Snap peas
  • 2 Green onions, sliced (optional)
  • 1 tbsp Sesame seeds (optional)

Make it yourself

Make the chicken stock yourself →

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: large skillet or wok, small bowl, whisk.

  1. Whisk all the sauce ingredients together in a small bowl.
  2. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the chicken in one layer, sprinkle with the salt, and cook without stirring 2 minutes, then stir and cook until no longer pink inside and the pieces reach 165°F, about 4 minutes more. Move the chicken to a clean plate.
  3. Add the remaining oil, the broccoli and carrot, and 2 tablespoons water. Cover and cook 2 minutes. Add the bell pepper and snap peas and stir-fry 2 minutes, until crisp-tender.
  4. Return the chicken. Stir the sauce again (the cornstarch settles), pour it in and cook, stirring, until glossy and thick, about 1 minute.
  5. Serve over rice (see Fluffy White Rice), topped with green onions and sesame seeds.

🌡 Safe temperaturesChicken 165°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadCut the chicken and vegetables and mix the sauce up to 1 day ahead; keep raw chicken in its own covered container on the bottom shelf.
↺ LeftoversPack over rice for lunch; reheat to 165°F.
🧒 With kidsServe the sauce on the side for dipping, and let kids pick their vegetables.
Gluten-free swapUse tamari labeled gluten-free instead of soy sauce, and gluten-free broth.
Meatless swapUse 14 ounces firm tofu, pressed and cubed, browned in the oil.

Goes well with

🍚 Fluffy White Rice🍚 Baked Brown Rice

Good to know

Stock vs. broth For babies and toddlers Cooking Fats Compared Chicken breasts vs. thighs Table salt vs. kosher salt vs. sea salt Food Safety Basics

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub