Description
A quick and delicious meal that combines juicy chicken and colorful veggies in a delightful stir fry, perfect for busy weeknights.
Ingredients
Scale
- 1 pound Chicken Breast
- 1 teaspoon Kosher Salt
- 1 teaspoon Baking Soda
- 2 tablespoons Cornstarch
- 2 tablespoons Shaoxing Rice Wine
- 2 cups Broccoli
- 1 cup Carrots
- 1 cup Bell Pepper
- 1 cup Zucchini
- 1 cup Mushrooms
- 1 cup Snow Peas
- 4 tablespoons Soy Sauce
- 1 tablespoon Granulated Sugar
- 3 cloves Garlic
- 1 tablespoon Ginger
- 1 tablespoon Toasted Sesame Oil
Instructions
- Prep your chicken. Cut the chicken breast into bite-sized pieces. Toss in a bowl with salt, baking soda, and cornstarch. Let it sit for 15 minutes.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of vegetable oil.
- Cook the chicken for about 5-7 minutes until golden brown. Remove and set aside.
- In the same skillet, add another tablespoon of oil. Stir in garlic and ginger, cooking until fragrant.
- Add broccoli, carrots, bell pepper, zucchini, mushrooms, and snow peas. Stir-fry for 3-4 minutes until veggies are tender-crisp.
- Return the chicken to the skillet. Pour in soy sauce and sugar, stirring to combine.
- Drizzle with toasted sesame oil. Toss everything to coat evenly.
- Cook for another minute, then serve hot.
Notes
Serve this savory dish over fluffy steamed rice or noodles for a hearty meal. Garnish with sesame seeds or chopped green onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg