Name: Chicken Veggie Stir Fry Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb boneless, skinless chicken breasts, sliced thinly; 2 tablespoons vegetable oil; 2 cups broccoli florets; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 cup snap peas; 1 small onion, thinly sliced; 3 cloves garlic, minced; 1 teaspoon grated ginger; 1/2 cup low-sodium soy sauce; 1/4 cup hoisin sauce; 2 tablespoons rice vinegar; 2 tablespoons honey; 1 teaspoon sesame oil; 1 tablespoon cornstarch; Salt and pepper, to taste; Cooked rice or noodles, for serving

Instructions

In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, honey, sesame oil, and cornstarch. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and stir-fry until cooked through, about 5-6 minutes. Remove chicken from the skillet and set aside.
In the same skillet, add a little more oil if needed. Stir in garlic and ginger, cooking for about 30 seconds until fragrant.
Add broccoli, bell peppers, snap peas, and onion to the skillet. Stir-fry the vegetables for 3-4 minutes, or until they are crisp-tender.
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and veggies, stirring to coat everything evenly. Allow the sauce to simmer and thicken, about 2-3 minutes.
Taste and adjust the seasoning with salt and pepper if needed.
Serve the Chicken Veggie Stir-Fry over cooked rice or noodles, garnishing with sesame seeds or chopped green onions, if desired.

Ingredients

Instructions

Nutrition Facts