Chicken Stir Fry
A delightful and easy weeknight dish featuring tender chicken and vibrant vegetables in a savory sauce, perfect for the whole family.
Ingredients
Main Ingredients
- 1 pound Chicken, cut into thin, bite-sized pieces Juicy and tender, it serves as the heart of this dish.
- 2 tablespoons Olive oil Essential for sautéing, gives a rich, golden finish.
- 1 medium red bell pepper Adds a sweet crunch and vibrant color.
- 1 medium yellow bell pepper Provides a pop of color and mild sweetness.
- 2 medium carrots, sliced Offers a slight crunch and sweetness.
- 1 head broccoli Adds texture and nutritional benefits.
- 1/2 cup Water Creates a saucy consistency.
- 1/2 cup Teriyaki sauce Infuses signature sweetness and umami flavors.
- 1/3 cup low sodium soy sauce Adds depth and richness.
- 2 tablespoons Hoisin sauce Enhances flavor with sweetness and spices.
- 2 cloves Garlic, minced Adds fragrance.
- 1 tablespoon Ginger, freshly grated Provides a warm, spicy undertone.
- 1 teaspoon Chili paste For adjustable heat.
- 1 tablespoon Corn starch Used to thicken the sauce.
Instructions
Preparation
- Wash and slice all vegetables. Cut chicken into thin, bite-sized pieces.
Cooking
- Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
- Add chicken pieces in a single layer and cook for about 5-7 minutes until golden brown and cooked through.
- Add minced garlic and grated ginger; sauté for 1-2 minutes until fragrant.
- Incorporate sliced bell peppers, carrots, and broccoli. Stir-fry for about 4-5 minutes until tender-crisp.
- In a separate bowl, whisk together teriyaki sauce, low sodium soy sauce, hoisin sauce, water, and corn starch.
- Pour the sauce mixture over the chicken and vegetables, stir to coat, and simmer for 3-4 minutes until sauce thickens.
- Remove from heat and transfer stir fry to a serving dish.
Serving
- Drizzle extra sauce over the top, sprinkle sesame seeds, and serve with rice or noodles.
Notes
For enhanced flavor, consider marinating chicken in teriyaki sauce and garlic for 30 minutes. Experiment with other vegetables like snap peas or mushrooms.