Chicken Vegetable Recipe
Make Chicken Vegetable Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Marinade / Sauce
Seasoning & Cooking
Method
Main Ingredients
- 1
Prep the chicken
Trim any excess fat from the chicken breasts. Slice each breast into 1/2-inch thick strips or bite-sized pieces so they cook quickly and evenly.
- 2
Prep the vegetables
Peel and slice carrots into 1/4-inch thick diagonals (about 2 cups). Cut broccoli into florets (about 2 cups). Core and seed the red bell pepper and cut into 1-inch strips (about 1 cup). Slice the yellow onion into thin wedges (about 1/2 cup). Mince the garlic cloves.
Marinade / Sauce
- 3
Make the sauce
In a small bowl whisk together soy sauce, chicken broth, rice vinegar, honey, and sesame oil until combined. In a separate small cup, stir the cornstarch into 1 teaspoon water to make a slurry; set aside.
- 4
Seasoning & Cooking
- 5
Cook the chicken
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of the oil. When shimmering, add the chicken in a single layer (work in two batches if needed). Sprinkle the chicken with 1/4 teaspoon salt and a pinch of black pepper. Cook without moving for 1-2 minutes to get a sear, then stir and cook until just cooked through, about 3-4 more minutes depending on piece size. Transfer cooked chicken to a plate and keep warm.
- 6
Stir-fry the vegetables
In the same pan, add the remaining 1/2 tablespoon oil. Add the sliced carrots first and stir-fry 2 minutes (they take longest). Then add the onion and bell pepper and continue stir-frying 1-2 minutes. Add the broccoli and minced garlic and stir-fry for another 2 minutes until vegetables are crisp-tender. Season vegetables with the remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, and crushed red pepper flakes if using.
- 7
Combine and finish with sauce
Return the cooked chicken and any accumulated juices to the pan with the vegetables. Pour the remaining reserved sauce over everything and stir to combine. Bring to a gentle simmer, then pour in the cornstarch slurry while stirring. Cook for 30–60 seconds until sauce thickens and coats the chicken and vegetables.
- 8
Adjust and serve
Taste and adjust seasoning with a pinch more salt or a splash of soy sauce if needed. Remove from heat. Transfer to a serving dish and garnish with sliced green onions and toasted sesame seeds. Serve hot over rice, noodles, or enjoy on its own.
