Chicken and Vegetable Stir-Fry
4 servings15 min prep15 min cookEasy
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The Tale of Chicken and Vegetable Stir-Fry
Story updated
Stir-frying is a Chinese technique dating back roughly two thousand years, developed partly out of the need to cook quickly over limited fuel using a wok's high, even heat. Chicken and vegetable stir-fries became a popular Chinese-American restaurant and home-cooking staple as the technique spread westward.
Ingredients
Scale:· 4 servings
- 1.5 lbs boneless, skinless chicken breast, sliced thin
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 carrot, sliced thin
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup soy sauce
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 1/2 cup chicken broth
Instructions
- 1Whisk together the soy sauce, cornstarch, brown sugar, and chicken broth in a small bowl and set aside.
- 2Heat 1 tablespoon of oil in a large skillet or wok over high heat until shimmering.
- 3Add the chicken in a single layer and cook for 4-5 minutes, stirring occasionally, until browned and cooked through, then remove to a plate.
- 4Add the remaining oil, then stir-fry the bell pepper, carrot, and snap peas for 3-4 minutes until crisp-tender.
- 5Add the garlic and ginger and cook for 30 seconds until fragrant.
- 6Return the chicken to the pan, pour in the sauce, and toss everything together until the sauce thickens and coats the ingredients, about 2 minutes.
- 7Serve immediately over rice.
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