15-Minute Chicken Stir-Fry

local_grocery_store Ingredients

• 2 boneless, skinless chicken breasts, sliced into thin strips
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 bell peppers, sliced (any color you like)
• 2 cups broccoli florets
• 3 tablespoons soy sauce (low sodium if preferred)
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 2 green onions, sliced (for garnish)
• 4 cups cooked rice (for serving)

restaurant_menu Method

1. 1.Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. 2.Add the chicken strips and cook until browned and cooked through, about 4-5 minutes. Remove the chicken from the skillet and set aside.
3. 3.In the same skillet, heat another tablespoon of vegetable oil. Add the garlic and ginger, and cook for 1 minute until fragrant.
4. 4.Add the bell peppers and broccoli to the skillet and cook for 3-4 minutes until slightly tender.
5. 5.In a small bowl, whisk together the soy sauce, hoisin sauce, and sesame oil. Pour the sauce into the skillet and stir to coat the vegetables.
6. 6.Return the cooked chicken to the skillet and toss everything together until well combined.
7. 7.Remove from heat and garnish with sliced green onions.
8. 8.Serve the chicken stir-fry over cooked rice and enjoy!

lightbulb_outline Tips

• chevron_rightFeel free to add other vegetables like carrots, snap peas, or mushrooms to customize your stir-fry.
• chevron_rightFor extra heat, add a sprinkle of red pepper flakes or a drizzle of sriracha sauce.
• chevron_rightIf you prefer a vegetarian version, you can substitute tofu for the chicken.
• chevron_rightMake sure to have all your ingredients prepped and ready to go before you start cooking, as stir-fries come together quickly.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.