Speedy Chicken Stir-Fry

local_grocery_store Ingredients

• 2 Chicken breast, boneless, skinless, cut into thin strips
• 2 cups Broccoli florets, chopped
• 1 Carrot, sliced
• 1 Red bell pepper, sliced
• 1 cup Snow peas, trimmed
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 3 tablespoons Soy sauce
• 2 tablespoons Hoisin sauce
• 1 tablespoon Sesame oil
• 2 tablespoons Vegetable oil
• to taste Salt
• to taste Black pepper
• 2 Green onions, sliced (for garnish)
• 1 tablespoon Toasted sesame seeds, for garnish

restaurant_menu Method

1. 1.In a small bowl, whisk together soy sauce, hoisin sauce, and sesame oil. Set aside.
2. 2.Heat vegetable oil in a large skillet or wok over high heat.
3. 3.Add chicken strips and cook until browned and cooked through, about 5 minutes.
4. 4.Remove chicken from the skillet and set aside.
5. 5.In the same skillet, add garlic and ginger. Cook for 1 minute until fragrant.
6. 6.Add broccoli, carrot, red bell pepper, and snow peas. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
7. 7.Return the chicken to the skillet and pour the sauce over the chicken and vegetables. Stir to coat everything evenly.
8. 8.Cook for an additional 2 minutes until the sauce thickens slightly.
9. 9.Season with salt and black pepper to taste.
10. 10.Garnish with sliced green onions and toasted sesame seeds.
11. 11.Serve hot over steamed rice or noodles.

lightbulb_outline Tips

• chevron_rightFor a vegetarian version, you can substitute tofu for chicken.
• chevron_rightFeel free to add other vegetables you have on hand, such as mushrooms or snap peas.
• chevron_rightIf you like it spicy, add some red pepper flakes or sriracha sauce to the sauce.
• chevron_rightMake sure to have all the ingredients prepped and ready before you start stir-frying, as the cooking process is quick.
• chevron_rightServe with a side of steamed rice or noodles for a complete meal.