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Description
Quick and flavorful weeknight meal with chicken and vegetables in a spicy sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp chili garlic sauce (or more, to taste)
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp vegetable oil (or other high-heat oil)
- 1 head broccoli, cut into florets
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 1/2 onion, thinly sliced
- Cooked rice or noodles, for serving
- Sesame seeds, for garnish (optional)
- Green onions, sliced, for garnish (optional)
Instructions
- In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, rice vinegar, sesame oil, cornstarch, chili garlic sauce, ginger, and minced garlic. Toss to coat evenly and let marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
- Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry for 4-6 minutes, or until cooked through and lightly browned. Remove the chicken from the wok and set aside.
- Add the broccoli, red bell pepper, snow peas, and onion to the same wok. Stir-fry for 3-5 minutes, or until the vegetables are crisp-tender. If the pan gets too dry, you can add a tablespoon of water or broth.
- Return the cooked chicken to the wok with the vegetables. Add the remaining 1 tbsp soy sauce and toss everything together to combine and heat through.
- Serve immediately over cooked rice or noodles, garnished with sesame seeds and sliced green onions, if desired.
Notes
- Adjust chili garlic sauce to your spice preference.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg