Chicken Stir Fry (Print Version)
# Ingredients:
01 -
1 pound chicken breast, sliced into 1” long, thin strips.
02 -
½ onion, thinly sliced.
03 -
1 Tablespoon minced garlic.
04 -
3 Tablespoons sesame oil, divided.
05 -
3 cups broccoli florets, chopped into bite-sized pieces.
06 -
1 green bell pepper, julienned.
07 -
1 red bell pepper, julienned.
08 -
2 carrots, julienned.
09 -
6 Tablespoons soy sauce.
10 -
4 Tablespoons sesame oil.
11 -
3 Tablespoons hoisin sauce.
12 -
1 Tablespoon mirin (or rice vinegar).
13 -
1 Tablespoon honey.
14 -
¼ teaspoon ground ginger.
15 -
¼ teaspoon freshly ground black pepper.
16 -
1 Tablespoon corn starch.
17 -
1 Tablespoon water.
18 -
Garnishes: Green onions, sesame seeds, etc.
# Instructions:
01 -
Whisk together all sauce ingredients except the cornstarch and water in a small bowl, then set aside.
02 -
Slice the chicken into thin strips and place them in a shallow bowl. Add 3 tablespoons of stir fry sauce to the chicken, stirring to coat. Allow the chicken to marinate for 15-60 minutes while you prepare the vegetables.
03 -
Heat 1 tablespoon of sesame oil in a large fry pan or wok over high heat. Remove the chicken from the marinade and strain off excess sauce, then cook the chicken, stirring often, until browned. Transfer to a bowl and set aside.
04 -
In the same pan, heat another tablespoon of sesame oil. Add the onion, garlic, and carrots, cooking until the onion softens (about 2-5 minutes).
05 -
Add the remaining vegetables and an additional tablespoon of sesame oil to the pan. Cover and cook until the broccoli turns bright green and other veggies are slightly tender.
06 -
Return the chicken to the pan along with the stir fry sauce, stirring to combine.
07 -
Mix the cornstarch with water in a small bowl, then add to the pan. Stir constantly as it cooks and thickens (about 2-3 minutes).
08 -
Serve immediately over rice or noodles, garnished with green onions and sesame seeds.
# Notes:
01 -
You can substitute fresh minced garlic or jarred garlic.
02 -
For oil alternatives, consider peanut, olive, or avocado oil, but note the authentic flavor may vary.
03 -
Broccoli can be replaced with another favorite vegetable if desired.
04 -
Using shredded carrots can simplify preparation.
05 -
Both regular and low sodium soy sauce work well.
06 -
Do not substitute hoisin sauce; it's essential for this recipe.
07 -
Rice vinegar is a good alternative for mirin.
08 -
Store leftovers in an airtight container in the refrigerator for up to 5 days.