Easy Chicken Stir Fry: Better Than Takeout

20 min4 servings

A quick weeknight stir fry with tender chicken and crisp vegetables in a glossy soy-ginger sauce.

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prepBring a large pot of salted water to a boil
450 g boneless, skinless chicken breasts, sliced thinly	Season chicken with salt, coat with cornstarch	Cook chicken in boiling water until opaque, 4 min	Add chicken & sauce, stir until glossy, 2 min	Serve, garnished with green onions & sesame seeds
1 teaspoon kosher salt
1 tablespoon cornstarch (for coating)
200 g broccoli florets	Blanch broccoli until bright green, 2 min
1 medium yellow onion, quartered and thinly sliced	Heat oil, sauté onion, bell pepper, carrot & broccoli, 4 min
1 medium red bell pepper, thinly sliced
1 medium carrot, peeled and thinly sliced
2 tablespoons avocado or vegetable oil
60 ml soy sauce or tamari	Whisk soy sauce, sesame oil, sugar, garlic, ginger, pepper flakes & cornstarch
1 tablespoon toasted sesame oil
2 tablespoons brown sugar or honey
3 cloves garlic, freshly minced
1 tablespoon freshly grated ginger
1/4 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch (for sauce)
2 tablespoons sliced green onions
1 tablespoon sesame seeds, toasted or raw

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