Chicken Stir Fry
207kcal
Ingredients
- 1 pound chicken breast (flattened and cut into thin strips)
- 3 tablespoons neutral oil (such as vegetable, peanut, or canola oil)
- 2 cups broccoli florets (fully packed)
- 8 oz sliced mushrooms
- ½ cup sliced carrots (fully packed)
- 1 small red bell pepper (julienned)
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
Stir-Fry Sauce
- 2½ tablespoons low-sodium soy sauce
- ¼ cup chicken broth
- 1 tablespoon corn starch
- ½ tablespoon honey
- ½ tablespoon oyster sauce
- 2 teaspoons sesame oil
Optional:
- salt and black pepper (to taste)
Method
- In a bowl, mix all of the stir-fry sauce ingredients. Set aside.
- In a large pot, bring enough water to a boil over high heat and season with a pinch of salt. Add the carrots and cook for 30 seconds. Add the broccoli and red bell pepper, cook until crisp-tender, about 1- 1 ½ minutes. Transfer the veggies to the ice bath to stop the cooking process. Drain and pat dry with paper towels.
- Preheat a large skillet over medium-high heat. Add 1 tablespoon of oil and cook the chicken until no longer pink. Set aside.
- In the same skillet, add 1 tablespoon of oil and cook mushrooms until softened for about 4 minutes. Add 1 tablespoon of oil, cook the garlic and ginger until fragrant for about 30 seconds, keep stirring.
- Add the chicken strips and blanched vegetables into the skillet. Pour in the stir sauce and keep stirring until heated through. Taste and adjust the seasoning with additional soy sauce or salt. Serve with white rice or brown rice.
Nutrition
Calories207kcalCarbohydrates9gProtein19gFat11gSaturated Fat2gPolyunsaturated Fat3gMonounsaturated Fat4gTrans Fat1gCholesterol48mgSodium408mgPotassium599mgFiber2gSugar4gVitamin A2615IUVitamin C56mgCalcium29mgIron1mg
Notes
Storing the leftover. Properly stored, the leftover chicken stir fry will last 3-4 days in the fridge or up to 2 months in the freezer.
Stir-frying sears food quickly, make sure your prep is ready in advance and in the right order.