My Quick Chicken Stir-fry
A vibrant, speedy stir-fry that's bursting with flavor!
⏱️ 25 min🍽️ Serves 1
🔥 380 kcal💪 35g protein🍚 30g carbs🥑 13g fat🌾 5g fibreper serving
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servings
🎬 Watch Village Cooking - Kerala make it
Ingredients
- 🐔450 g boneless, skinless chicken breast
- 🫑2 bell peppers
- 🥦1 head broccoli
- 🧅1 onion
- 🧄3 cloves garlic
- 🫚1 tbsp ginger
- 🍶3 tbsp soy sauce
- 🥫1 tbsp hoisin sauce
- 🍚1 tbsp rice vinegar
- sesame_oil1 tsp sesame oil
- 🌽1 tbsp cornstarch
- 🌻2 tbsp vegetable oil
- sesame_seeds sesame seeds, for garnish
Pro tips
- Prep all your ingredients (mise en place) before you start cooking, as stir-fries cook very quickly.
- Don't overcrowd the pan; cook in batches if necessary to ensure everything browns properly and doesn't steam.
- Adjust the spice level by adding a pinch of red pepper flakes with the garlic and ginger.
Method
- 1Slice chicken into thin strips. In a bowl, toss chicken with cornstarch, then set aside.
- 2Chop bell peppers, broccoli florets, and onion. Mince garlic and grate ginger.
- 3In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sesame oil to make the stir-fry sauce.
- 4Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 3-5 minutes. Remove chicken and set aside.
- 5Add onion, bell peppers, and broccoli to the same skillet. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
- 6Add minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
- 7Return chicken to the skillet. Pour the stir-fry sauce over the chicken and vegetables. Toss to coat everything evenly and cook for 1-2 minutes until the sauce thickens slightly.
- 8Serve immediately, garnished with sesame seeds if desired. Pairs well with steamed rice or noodles.