Spicy Chicken and Veggie Stir-Fry
A vibrant and flavorful stir-fry packed with colorful vegetables and tender chicken, all seasoned to perfection with a spicy kick.
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Ingredients
Yields 4 servings
- (1 lb) boneless skinless chicken breasts, thinly sliced
- (2) bell peppers, sliced
- (1) medium onion, sliced
- (2 cups) broccoli florets
- (3 cloves) garlic, minced
- (1 tbsp) fresh ginger, minced
- (3 tbsp) soy sauce
- (1 tbsp) sriracha
- (1 tbsp) sesame oil
- (2 tbsp) vegetable oil
- (1 tsp) cornstarch
- (1/4 cups) water
- (1 tbsp) sesame seeds (optional)
- (4 cups) cooked rice (for serving)
Instructions
- 1
Heat (2 tbsp) vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add the (1 lb) sliced chicken breasts to the skillet and cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
- 3
Add the (2) sliced bell peppers, (1) sliced onion, and (2 cups) broccoli florets to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
- 4
In a small bowl, mix together (3 tbsp) soy sauce, (1 tbsp) sriracha, (1 tbsp) sesame oil, (3 cloves) minced garlic, (1) minced ginger, and (1 tsp) cornstarch. Stir well to combine and add (1/4 cup) water to thin it out slightly.
- 5
Pour the sauce over the chicken and vegetables in the skillet. Stir well to coat everything evenly, and cook for an additional 2-3 minutes until the sauce thickens.
- 6
Remove from heat and sprinkle with (1 tbsp) sesame seeds if using. Serve the stir-fry over (4 cups) cooked rice.
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