Hearty Bacon and Cornstarch-Thickened Chicken Stir-fry
A satisfying and flavorful stir-fry featuring tender chicken, crispy bacon, and a colorful array of vegetables, all coated in a rich, cornstarch-thickened sauce. Perfect for a hearty weeknight dinner.
Ingredients
- •1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- •4 slices bacon, chopped
- •1 tablespoon soy sauce
- •1 teaspoon sesame oil
- •1/2 teaspoon black pepper
- •1 tablespoon cornstarch, divided
- •2 tablespoons vegetable oil, divided
- •1 medium onion, chopped
- •2 cloves garlic, minced
- •1 inch fresh ginger, grated
- •1 red bell pepper, sliced
- •1 cup broccoli florets
- •1 cup snap peas
- •1/2 cup chicken broth
- •2 tablespoons oyster sauce
- •1 tablespoon brown sugar
- •Cooked rice, for serving
Dietary Info
Instructions
- 1
In a medium bowl, combine the chicken pieces with soy sauce, sesame oil, black pepper, and 1 teaspoon of cornstarch. Toss to coat evenly and set aside to marinate for at least 10 minutes.
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chopped bacon and cook until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pan.
- 3
Add the marinated chicken to the hot pan and stir-fry for 5-7 minutes, or until browned and cooked through. Remove the chicken from the pan and set aside with the bacon.
- 4
Add the remaining 1 tablespoon of vegetable oil to the pan (if needed). Add the chopped onion, minced garlic, and grated ginger. Stir-fry for 2 minutes until fragrant.
- 5
Add the red bell pepper, broccoli florets, and snap peas to the pan. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp.
- 6
In a small bowl, whisk together the chicken broth, oyster sauce, brown sugar, and the remaining 2 teaspoons of cornstarch until smooth. Pour this sauce into the pan with the vegetables.
- 7
Bring the sauce to a simmer, stirring constantly, until it thickens. Return the cooked chicken and crispy bacon to the pan. Toss everything together to coat evenly with the sauce.
- 8
Serve immediately over hot cooked rice.
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