Chicken Stir-Fry

Total Time Prep/Total Time: 30 min.
Yield 4 servings
Test Kitchen Approved
Here's my quick, basic chicken stir-fry recipe inspired by my parents' cooking. It's easy to throw together and also customize into your own special chicken stir-fry.

Ingredients

  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 teaspoon canola oil, optional
  • 1 pound boneless skinless chicken breasts, cut into 1/8-in. strips
  • SAUCE:
  • 1/2 cup chicken broth
  • 2 tablespoons Chinese cooking wine, optional
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 2 teaspoons cornstarch
  • 1/2 teaspoon sesame oil
  • Dash white pepper
  • STIR-FRY:
  • 2 tablespoons canola oil, divided
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh gingerroot
  • 3 cups chopped fresh mixed vegetables, such as broccoli, sweet red pepper, onion and carrots
  • Optional: Hot cooked rice and sesame seeds

Directions

  1. In a small bowl, whisk cornstarch, salt, pepper and oil if desired. Add chicken; toss to coat. Marinate at room temperature 15 minutes. In a small bowl, mix sauce ingredients until smooth; set aside.
  2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken mixture; stir-fry 4-5 minutes or until no longer pink. Remove from pan.
  3. Stir-fry garlic and ginger in remaining 1 tablespoon oil for 1 minute. Add remaining vegetables; cook until vegetables are crisp-tender, 2-3 minutes longer.
  4. Stir sauce mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return chicken pan; heat through. If desired, serve with rice and sesame seeds.

Nutrition Facts

1 cup: 316 calories, 11g fat (1g saturated fat), 63mg cholesterol, 1261mg sodium, 26g carbohydrate (9g sugars, 6g fiber), 28g protein.

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