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Chicken and Vegetable Stir-Fry
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 carrot, julienned
- 1/2 cup sliced mushrooms
- 2 green onions, sliced
- 1 teaspoon sesame oil
- Cooked rice or noodles for serving
Instructions
- In a small bowl, mix 1 tablespoon of soy sauce with 1 tablespoon of cornstarch. Add the sliced chicken and toss to coat. Set aside for 10 minutes.
- In another small bowl, mix the remaining 1 tablespoon of soy sauce with 1/4 cup of chicken broth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the minced garlic and grated ginger, and stir-fry for 30 seconds.
- Add the sliced bell peppers, broccoli, snap peas, carrot, and mushrooms to the skillet. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet. Pour the soy sauce and chicken broth mixture over the chicken and vegetables. Stir-fry for an additional 1-2 minutes, or until the sauce thickens slightly.
- Remove the skillet from the heat and stir in the sliced green onions and sesame oil.
- Serve the chicken and vegetable stir-fry over cooked rice or noodles. Enjoy!
The Chicken and Vegetable Stir-Fry has a rich history dating back to ancient China, where stir-frying was a popular cooking method. This dish has evolved over the years, with various regions adding their own unique twists. The dish gained popularity in the West during the 20th century, as people sought healthier and more flavorful alternatives to traditional Western cuisine. Renowned chefs like Martin Yan and Ken Hom have popularized this dish through their cooking shows and restaurants, showcasing the art of stir-frying. Today, the best versions of this dish can be found in authentic Chinese restaurants, where the key lies in using fresh, high-quality ingredients and mastering the art of stir-frying. The most important elements of this dish are the tender, juicy chicken and the vibrant, crisp vegetables, all brought together with a savory, umami-packed sauce. For a unique twist, some chefs incorporate alternative methods such as using a wok over an open flame for an added smoky flavor.
30 min
4
320 calories
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