How to Make Master Chicken Stir Fry
15 min prep time
12 min cook time
5servings
1 cup
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Step-By-Step Instructions:
- In a medium-sized bowl, combine the chicken with 1 tbsp of the soy sauce, rice vinegar, and 2 tsp of the cornstarch. Set aside to marinate at room temperature for 15 minutes.
- In another bowl, combine the remaining 1/2 tbsp soy, the remaining 1 tbsp cornstarch, 3/4 cup of the chicken broth, hoisin sauce, and sriracha. Set aside.
- Heat half the vegetable oil in a large wok over high heat. When hot, turn the heat to medium high and add the chicken. Stir fry for 5 minutes or until the chicken is cooked through. (You do not need to continuously stir the chicken as you want the chicken to develop a crust and sear.) Remove the chicken from the wok to a plate and set aside.
- Add the remaining oil to the wok. Add in the garlic and ginger and stir fry for 30 seconds. Add the red pepper, celery, and broccoli and stir fry for 30 seconds. Add the remaining chicken broth, cover, and steam 3 minutes.
- Add the chicken and stir fry for 1 minute. Add in the sauce and cook for 1 minute, coating the chicken and vegetables with the sauce. Serve immediately.
Nutrition facts
5 Servings
-
Serving Size
1 cup
-
Amount per serving
Calories
180
- % Daily value*
-
Total Fat
5g
6%-
Saturated Fat
1.1g
6% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
55mg
18% -
Sodium
390mg
17% -
Total Carbohydrate
10g
4%-
Dietary Fiber
2g
7% -
Total Sugars
4g
-
Dietary Fiber
-
Protein
21g
-
Potassium
400mg
9%
Ingredients
boneless, skinless chicken breasts (cut into 1/2-inch × 1-inch strips)
1 lbs
lower sodium soy sauce (divided use)
1 1/2 tbsp
rice vinegar
1 tbsp
Cornstarch (divided use)
1 tbsp plus 2 tsp
low sodium chicken broth (divided use)
1 cup
hoisin sauce
2 tbsp
sriracha or garlic chili paste
1 tsp
vegetable oil (divided use. )
1 tbsp
garlic (minced)
3 clove
fresh ginger (peeled, grated)
1 tbsp
red bell pepper (cored, seeded, and thinly sliced)
1 med
celery (thinly sliced)
2 stalks
broccoli florets
1 cup