Description
This Chinese-inspired chicken stir-fry features tender bite-sized pieces of chicken breasts cooked with fresh ginger, garlic, and colorful bell peppers and broccoli florets. The dish is quickly cooked in a hot skillet, then finished with a savory soy-based sauce thickened with cornstarch for a perfect balance of flavors and textures. It’s a quick and healthy weeknight meal that serves four.
Ingredients
Scale
Chicken and Marinade
- 3 boneless, skinless chicken breasts (about 1.5 lbs), cut into bite-sized pieces
- 1 tbsp fresh ginger, finely grated
- 4 garlic cloves, minced
- 1/4 cup low-sodium soy sauce
Vegetables
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
Sauce and Others
- 1/2 cup chicken broth
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 tbsp vegetable oil
Instructions
- Preheat skillet: Preheat a large skillet or wok over medium-high heat and add the vegetable oil to prepare for stir-frying.
- Cook chicken: Add the bite-sized chicken pieces to the hot skillet and stir-fry until golden brown and cooked through, about 5 minutes.
- Add aromatics: Stir in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant to enhance the flavor base.
- Cook vegetables: Add the sliced red and yellow bell peppers along with broccoli florets to the skillet, stir-frying for an additional 3 minutes until they are tender-crisp.
- Add sauce: Pour in the low-sodium soy sauce and chicken broth. Then stir in the cornstarch-water slurry gradually, stirring constantly to thicken the sauce evenly.
- Serve: Remove from heat and serve the stir-fry hot over steamed rice or noodles. Optionally garnish with sesame seeds or sliced green onions for extra flavor and presentation.
Notes
- Make sure the skillet or wok is hot before adding the chicken to ensure proper browning and seal in juices.
- Cut vegetables into similar-sized pieces to ensure even cooking.
- The cornstarch slurry thickens the sauce without adding lumps; add it slowly while stirring.
- For a gluten-free option, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- You can add red pepper flakes or chili sauce for a spicy kick if desired.
- This dish pairs well with steamed jasmine rice or noodles as a complete meal.
