Description
If there’s one thing I love, it’s a good stir fry—bold flavors, crisp veggies, and tender chicken, all tossed in a glossy, savory sauce. And the best part? It’s all in one bowl—no mess, no fuss, just pure, delicious goodness.
Ingredients
Scale
For the Chicken & Veggies:
- 1 lb boneless, skinless chicken breast or thighs (thinly sliced)
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon oil (sesame or avocado oil)
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas or carrots, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
For the Stir Fry Sauce:
- ¼ cup soy sauce (or coconut aminos for a gluten-free option)
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes (optional, for spice)
- 1 teaspoon cornstarch (to thicken)
For Serving:
- 2 cups cooked rice or noodles
- Sesame seeds & sliced green onions for garnish
Instructions
Step 1: Prep the Chicken & Sauce
- Toss the sliced chicken with soy sauce and cornstarch—this locks in moisture and helps it brown beautifully.
- In a small bowl, whisk together all stir fry sauce ingredients and set aside.
Step 2: Cook the Chicken
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add chicken and cook 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
Step 3: Stir Fry the Veggies
- In the same pan, add a bit more oil if needed.
- Toss in garlic and ginger, stir for 30 seconds until fragrant.
- Add bell pepper, broccoli, and snap peas, stir-frying for 3-4 minutes until slightly tender but still crisp.
Step 4: Bring It All Together
- Add the cooked chicken back to the pan.
- Pour in the stir fry sauce and toss everything together. Let it cook for 1-2 minutes until the sauce thickens and coats everything beautifully.
Step 5: Serve & Enjoy!
- Spoon over steamed rice or noodles.
- Garnish with sesame seeds and green onions.
- Dig in and enjoy this homemade takeout masterpiece!