Vegetables Stir-fry With Chicken Recipe

Slice and marinate

Trim any excess fat from the chicken breast and slice across the grain into 1/4-inch strips. In a bowl combine 1 tablespoon soy sauce, 1 teaspoon rice wine (or dry sherry), 1 tablespoon cornstarch, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add the chicken strips, toss to coat thoroughly, and let marinate 10–15 minutes while you prep vegetables and sauce.

Cook the chicken

Heat a large wok or heavy skillet over high heat until hot. Add 1 tablespoon neutral oil and swirl. Add the marinated chicken in a single layer (cook in two batches if necessary to avoid overcrowding). Stir-fry until the pieces are opaque and lightly browned at the edges, about 3–4 minutes. Remove chicken to a plate and keep warm.

Prep vegetables

While chicken marinates, cut broccoli into bite-sized florets, slice carrots on a bias thinly, seed and slice red bell pepper, trim snap peas, thinly slice onion, mince the garlic and ginger, and slice scallions separating whites from greens.

Stir-fry vegetables

Return the wok or skillet to high heat. Add remaining 1 tablespoon neutral oil. Add the white parts of the scallions, minced garlic and ginger; stir-fry 15–20 seconds until fragrant (do not burn). Add carrots and broccoli first and stir-fry 1.5–2 minutes. Add onion, bell pepper and snap peas and continue stir-frying 1.5–2 minutes more — vegetables should be crisp-tender.

Make sauce

In a small bowl whisk together 4 tablespoons low-sodium soy sauce, 2 tablespoons oyster sauce, 1/2 cup chicken broth (or water), 1 teaspoon rice vinegar and 1 teaspoon brown sugar (or honey). Taste and adjust seasoning; add 1/4 teaspoon red pepper flakes if using.

Thicken slurry

In a separate small cup stir 1 teaspoon cornstarch into 1 tablespoon cold water until smooth and no lumps remain.

Combine everything

Pour the sauce mixture into the wok with the vegetables and bring to a simmer for 20–30 seconds. Stir the cornstarch slurry one more time and drizzle it into the simmering sauce while stirring; sauce will thicken and become glossy in about 30–60 seconds. Add the cooked chicken back to the wok and toss to coat and heat through, about 1 minute. Finish with 1 teaspoon toasted sesame oil and the green parts of the sliced scallions; toss once.

Divide cooked rice among four plates (about 1 cup each). Spoon the chicken and vegetable stir-fry over the rice. Sprinkle with toasted sesame seeds and serve with lime wedges on the side if desired.

Serve immediately. Leftovers keep in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the sauce.