Chicken Stir-Fry with Corn Starch Glaze and Rice
A quick and easy chicken stir-fry featuring tender chicken and crisp vegetables coated in a savory corn starch glaze, served over fluffy white rice. Perfect for a satisfying weeknight dinner.
Ingredients
- •1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- •2 tablespoons soy sauce, divided
- •1 tablespoon corn starch, divided
- •1 tablespoon sesame oil
- •1 tablespoon vegetable oil
- •1 large bell pepper (any color), thinly sliced
- •1 cup broccoli florets
- •1 medium carrot, peeled and thinly sliced or julienned
- •2 cloves garlic, minced
- •1 tablespoon grated fresh ginger
- •1/2 cup chicken broth
- •1 tablespoon brown sugar
- •1/4 teaspoon red pepper flakes (optional)
- •3 cups cooked white rice, for serving
Dietary Info
Instructions
- 1
In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of corn starch. Toss to coat evenly and set aside to marinate for at least 10 minutes.
- 2
In a small bowl, whisk together the remaining 1 tablespoon of soy sauce, remaining 2 teaspoons of corn starch, sesame oil, chicken broth, brown sugar, and red pepper flakes (if using). Set aside; this is your glaze.
- 3
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 4-6 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- 4
Add the bell pepper, broccoli, and carrot to the same skillet. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp. 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. Give the prepared glaze a quick whisk and pour it over the chicken and vegetables. Cook, stirring constantly, for 1-2 minutes, or until the glaze thickens and coats everything. Serve immediately over hot cooked white rice.
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