Stir Fry
15 min
Medium
Ingredients
- Ingredients for the chicken:
- Boneless chicken breast 450 g (1 lb), cut into large chunks
- Chicken seasoning:
- Salt ½ tsp
- White pepper powder ½ tsp
- Dark soy sauce ½ tsp
- Vegetables:
- Broccoli florets 2 US cups (about 100 g)
- Carrots, sliced 1 US cup (about 90 g)
- Red bell pepper 1 US cup (about 90 g)
- Yellow bell pepper 1 US cup (about 90 g)
- Garlic, minced 2 tsp (approx. 4 cloves)
- Ginger, minced 1½ tsp
- For the sauce:
- Chicken stock ¼ cup (you can use low-sodium if preferred)
- Dark soy sauce 2½ tsp
- Red chili sauce 3 tsp
- Honey 1 tbsp
- Cornstarch 2 tsp (mixed with 1 tbsp water)
- Sesame oil 2 tsp
- Other:
- Oil 2 to 3 tbsp
- Salt to taste
- Chili powder ¼ tsp
Cooking Instructions
- Prepare the INGREDIENTS:
- Cut the chicken into chunks. Slice the carrots, dice the red and yellow peppers, and separate the broccoli into small florets. Mince the garlic and ginger.
Cook the chicken:
- Heat oil in a wok. Add chicken and stir-fry for 30 seconds.
- Add salt and white pepper, and continue frying over high heat for 2–3 minutes.
- Add dark soy sauce (½ tsp), stir, and fry another 2–3 minutes until all the moisture evaporates and the chicken is browned.
- Remove from the wok and set aside.
- Stir-fry the vegetables:
- In the same wok, add minced garlic and ginger. Stir for 15 seconds.
- Add sliced carrots and diced peppers. Stir-fry on high heat for 1 minute.
- Add broccoli florets, a pinch of salt, and chili powder. Stir well and fry for 2 more minutes.
- Combine and add sauce:
- Return the chicken to the wok. Stir-fry for 1 minute on high heat.
- Add dark soy sauce, chicken stock, red chili sauce, and honey. Stir-fry for about 2 minutes until the sauce reduces.
- Add the cornstarch slurry and sesame oil. Mix and stir-fry for 1 more minute until the sauce thickens and coats the chicken and vegetables.
Enjoy your meal!
