Description
A quick and flavorful stir-fry featuring tender chicken, crisp mixed vegetables, and a perfectly balanced sweet and spicy sauce, served over fluffy rice.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 cups cooked white or brown rice
- 2 cups mixed vegetables (such as bell peppers, broccoli florets, carrots, and snap peas)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon sriracha or chili garlic sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil, divided
- 2 green onions, sliced
- 1 tablespoon sesame seeds, for garnish
Instructions
1. Prepare the Crust:
- In a small bowl, whisk together soy sauce, honey, sriracha, rice vinegar, and sesame oil to make the sauce. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add remaining 1 tablespoon vegetable oil to the skillet. Stir in garlic and ginger, cooking for 30 seconds until fragrant. Add mixed vegetables and stir-fry for 4-5 minutes until crisp-tender.
- Return chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for another 2-3 minutes until heated through and sauce thickens slightly.
- Serve the stir-fry over cooked rice. Garnish with sliced green onions and sesame seeds.
Notes
You can customize the seasonings to taste.