Classic Chicken Stir-Fry
A quick and flavorful chicken stir-fry loaded with crisp vegetables in a savory soy-ginger sauce. Ready in under 30 minutes and endlessly customizable with whatever veggies you have on hand.
Prep: 15 min
Cook: 12 min
Servings: 4
Ingredients
- 1.5 lb boneless skinless chicken breast
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 1 tbsp fresh ginger
- 3 garlic cloves
- 1 red bell pepper
- 2 cups broccoli florets
- 1 cup snap peas
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 tbsp rice vinegar
- 3 green onions
Instructions
- Slice the chicken breast into thin strips against the grain. Toss with 1 tbsp soy sauce and cornstarch in a bowl. Let sit for 10 minutes while you prep the vegetables.
- Mince the garlic and grate the ginger. Slice the bell pepper into thin strips, cut broccoli into small florets, and trim the snap peas.
- Mix the remaining 2 tbsp soy sauce, sesame oil, rice vinegar, and 2 tbsp water in a small bowl to make the sauce.
- Heat vegetable oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer and cook without stirring for 2 minutes until golden. Flip and cook 1 minute more. Remove to a plate.
- In the same wok, add broccoli and bell pepper. Stir-fry for 2 minutes, then add snap peas, garlic, and ginger. Cook 1 minute until fragrant.
- Return the chicken to the wok and pour in the sauce. Toss everything together for 1-2 minutes until the sauce thickens and coats the ingredients.
- Garnish with sliced green onions. Serve immediately over steamed rice or noodles.