Ingredients
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Boneless, Skinless Chicken: 1 to 1.5 pounds (about 2 large breasts or 4-5 thighs), cut into 1-inch pieces. Both chicken breasts and thighs work wonderfully in this recipe. Breasts are a leaner option that cooks quickly, while thighs are more forgiving and tend to be juicier due to their higher fat content.
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Broccoli Florets: 3 to 4 cups, cut into bite-sized pieces. This equates to about one large head of broccoli. Using fresh broccoli will give you the best crisp-tender texture.
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Carrots: 1 to 2 medium carrots, thinly sliced or julienned. Slicing them thinly ensures they cook at the same rate as the broccoli. You can cut them into rounds or for a more delicate texture, julienne them.
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Avocado Oil or other Neutral Oil: 2 tablespoons, divided. A neutral oil with a high smoke point, like avocado, canola, or extra light olive oil, is essential for stir-frying to prevent burning.
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Garlic: 3 to 4 cloves, minced. Freshly minced garlic provides the best aromatic flavor, forming a savory backbone for the dish.
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Fresh Ginger: 1 tablespoon, finely grated or minced. Similar to garlic, fresh ginger is highly recommended for its potent, zesty flavor that is crucial to a great stir-fry.
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Yellow Onion: 1 small onion, chopped. Onions add a foundational layer of sweet and savory flavor as they cook down.
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Red Bell Pepper: 1 medium pepper, deseeded and chopped into 1-inch pieces. While optional, bell peppers add a lovely sweetness, vibrant color, and additional nutrients.
For the Savory-Sweet Stir-Fry Sauce:
The sauce is what brings everything together, coating the chicken and vegetables in a glossy, flavorful glaze.
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Low-Sodium Soy Sauce: 1/4 cup. It is important to use low-sodium soy sauce to control the saltiness of the dish; regular soy sauce can easily make it too salty. For a gluten-free alternative, use tamari.
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Low-Sodium Chicken Broth: 1/4 cup. This adds depth and volume to the sauce. You can also use water, but broth provides a richer flavor.
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Honey: 2 to 3 tablespoons. Honey provides the touch of sweetness that balances the savory soy sauce and makes the dish appealing to all ages. You can adjust the amount based on your preference for sweetness.
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Toasted Sesame Oil: 1 to 2 teaspoons. This oil has a strong, nutty flavor and adds an authentic Asian flair to the dish; a little goes a long way.
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Rice Vinegar: 1 teaspoon. This adds a subtle tang that brightens and balances the sauce.
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Cornstarch: 1 tablespoon. Cornstarch is the thickening agent. When mixed with a cold liquid to create a slurry and then heated, it gives the sauce its characteristic thick, glossy consistency.
Instructions
Begin by preparing the stir-fry sauce. In a small bowl, whisk together the cornstarch and the cold chicken broth until the cornstarch is completely dissolved and no lumps remain. This initial step is critical, as adding cornstarch directly to hot liquid will cause it to clump. Once smooth, add the low-sodium soy sauce, honey, toasted sesame oil, and rice vinegar to the bowl. Whisk everything together until well combined. Set the sauce aside; you’ll use it at the very end of the cooking process.
Place a large skillet or wok over medium-high heat and add one tablespoon of the avocado oil. Allow the pan to get hot; the oil should shimmer slightly, and the chicken should sizzle the moment it hits the pan. Add the chicken pieces in a single layer, being careful not to overcrowd the pan, which can cause the chicken to steam rather than sear. You may need to cook the chicken in two batches. Season lightly with salt and pepper. Cook the chicken for 4 to 5 minutes, stirring occasionally, until it’s lightly browned and cooked through. The goal is to get a nice golden-brown crust, which adds a tremendous amount of flavor. Once cooked, remove the chicken from the skillet and set it aside on a clean plate.
Leaving any flavorful juices and browned bits from the chicken in the pan, reduce the heat to medium and add the remaining tablespoon of oil. Add the sliced carrots and broccoli florets to the hot skillet. These are the heartiest vegetables and need a little more time to cook. Stir-fry for about 3 to 4 minutes. You want the vegetables to become tender, yet remain crisp. The broccoli should turn a vibrant bright green color.
Next, add the chopped onion and red bell pepper to the skillet. Continue to stir-fry for another 2 to 3 minutes until all the vegetables are crisp-tender. Overcooking the vegetables will make them soft and mushy, so keep a close eye on them. Finally, add the minced garlic and grated ginger to the pan. Stir constantly for about 30 seconds until they become fragrant. Garlic and ginger can burn quickly, so it’s important to add them in the last minute of vegetable cooking.
Return the cooked chicken to the skillet with the vegetables. Give the prepared stir-fry sauce another quick whisk to recombine the ingredients, as the cornstarch may have settled. Pour the sauce over the chicken and vegetables, stirring gently to coat everything evenly.
Nutrition
- Serving Size: one normal portion
- Calories: 270 to 380