Chicken Breast Stir-fry with Corn Starch Glaze
A quick and easy weeknight dinner featuring tender chicken breast stir-fried with colorful vegetables and coated in a savory corn starch glaze. Perfect for beginners and ready in about 30 minutes.
Ingredients
- •1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- •1 tbsp soy sauce (for marinade)
- •1 tsp sesame oil (for marinade)
- •1/2 tsp black pepper (for marinade)
- •2 tbsp vegetable oil, divided
- •1 large bell pepper (any color), thinly sliced
- •1 cup broccoli florets
- •1 cup snap peas
- •1/2 cup shredded carrots
- •2 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •1/2 cup chicken broth
- •2 tbsp soy sauce (for glaze)
- •1 tbsp rice vinegar
- •1 tbsp brown sugar
- •1 tbsp corn starch
- •1/4 cup water (for corn starch slurry)
- •Cooked rice, for serving
Dietary Info
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tbsp soy sauce, 1 tsp sesame oil, and 1/2 tsp black pepper. Toss to coat and set aside to marinate while you prepare the vegetables (about 10 minutes).
- 2
In a small bowl, whisk together the chicken broth, 2 tbsp soy sauce, rice vinegar, and brown sugar for the glaze. In a separate very small bowl, whisk together the corn starch and 1/4 cup water to create a slurry.
- 3
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
- 4
Add the remaining 1 tbsp vegetable oil to the skillet. Add the bell pepper, broccoli, snap peas, and shredded carrots. Stir-fry for 3-5 minutes until vegetables are crisp-tender. Add the minced garlic and grated ginger and stir-fry for another minute until fragrant.
- 5
Return the cooked chicken to the skillet with the vegetables. Pour the prepared glaze mixture over everything. Bring to a simmer. Stir the corn starch slurry again and slowly pour it into the simmering sauce, stirring constantly, until the sauce thickens to a glossy glaze. Serve immediately over cooked rice.
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