Description
A quick and flavorful stir-fry featuring tender chicken, crisp vegetables, and a savory garlic-soy glaze, served over fluffy white rice for a complete meal.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil, divided
- 1 cup white rice, cooked according to package instructions
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- Salt and black pepper to taste
- Sesame seeds and sliced green onions for garnish
Instructions
1. Prepare the Crust:
- Cook the rice according to package instructions and set aside, keeping warm.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil to make the glaze. Set aside.
- Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken pieces, season with salt and pepper, and stir-fry until cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add remaining 1 tbsp vegetable oil to the skillet. Add broccoli, bell pepper, and carrot, and stir-fry for 4-5 minutes until crisp-tender. Add minced garlic and cook for 30 seconds until fragrant.
- Return chicken to the skillet. Pour the garlic-soy glaze over the mixture and stir to combine. If using, add cornstarch slurry and cook for 1-2 minutes until sauce thickens slightly.
- Serve the stir-fry hot over fluffy rice, garnished with sesame seeds and green onions.
Notes
You can customize the seasonings to taste.