Description
A quick and flavorful 20-minute chicken stir fry recipe featuring tender chicken strips and a colorful mix of fresh vegetables tossed in a savory soy-ginger sauce, perfect for a healthy and satisfying weeknight dinner.
Ingredients
Scale
Sauce
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1 teaspoon sugar
- 2 teaspoons cornstarch
Protein
- 1 pound chicken breast, cut into stir fry strips
Vegetables
- 2 large carrots
- 1 head broccoli, or about 2 cups broccoli florets
- 1 red bell pepper
- 1-2 cups fresh spinach
Garnishes
- Lemon juice (optional)
- Sesame seeds
- Cooked rice for serving
Instructions
- Prepare the sauce: In a small bowl, mix soy sauce, sesame oil, ground ginger, sugar, and cornstarch until combined. Alternatively, you can prepare this sauce ahead of time by placing all ingredients in a jar, refrigerating it, and shaking well before use.
- Prepare the vegetables: Clean and cut the carrots into matchsticks, broccoli into small florets, and red bell pepper into strips to ensure even stir frying.
- Cook the chicken: Heat a lightly greased large skillet or wok over medium-high heat. Add the chicken strips and cook for 3-4 minutes until the outside is no longer pink, stirring occasionally.
- Add vegetables: Add the carrots, broccoli, and bell pepper to the skillet. Continue stir frying for 5-8 minutes, stirring frequently, until the vegetables start to become tender but still crisp.
- Add spinach and sauce: Add the fresh spinach and the prepared sauce to the skillet. Reduce the heat to medium-low and stir fry for about 5 minutes until the spinach has wilted and the sauce has thickened slightly, coating the chicken and vegetables evenly.
- Finish and serve: Remove the skillet from heat. Stir in one to two teaspoons of lemon juice if desired for brightness. Serve immediately over cooked rice and garnish with sesame seeds for added texture and flavor.
Notes
- For best results, cut chicken and vegetables uniformly to ensure even cooking.
- If you prefer a spicier dish, add a pinch of red pepper flakes or a dash of chili garlic sauce.
- Preparing the sauce ahead of time saves prep time on busy days.
- Use low-sodium soy sauce to reduce salt content.
- Serve over steamed jasmine, basmati, or brown rice depending on preference.
