Easy garlic chicken sauteed with Chinese vegetables in an delicious homemade stir fry sauce.
Stir Fry Sauce:
- ¼ cup low sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice wine vinegar
- ½ tablespoon Sriracha (optional)
- ½ tablespoon sesame oil
- 1-inch piece fresh ginger, peeled and minced
- 1 tablespoon cornstarch
- ¼ cup unsalted chicken, beef or vegetable stock
- 1-pound boneless skinless chicken breast, thinly sliced
- ½ teaspoon ground black pepper, divided
- 5–6 cups chopped Chinese vegetables (snow peas, broccoli, bell peppers, carrots, mushrooms, onions, baby corn, and/or water chestnuts)
- 5–6 cloves garlic, peeled and minced
- 3 cups cooked brown rice or quinoa
- In a small bowl, whisk together soy sauce, honey or brown sugar, vinegar, Sriracha (if using), sesame oil and ginger. In a separate bowl, whisk together the cornstarch and stock until dissolved. Whisk the cornstarch mixture into the soy sauce mixture until combined. Set aside.
- In a large skillet, heat the oil to medium-high. Add the sliced chicken and season with half of the black pepper and cook 2-3 minutes. Once lightly browned, turn each piece using tongs and cook an additional 2-3 minutes or until chicken is firm. Remove from the skillet and set aside.
- Add the vegetables and ¼ cup water to the skillet and place a lid on top. Cook 3-4 minutes, then remove the lid and cook until the water completely evaporates. Stir in the garlic, then season with the remaining black pepper.
- Add the chicken back in, then add the sauce to the skillet and cook, stirring frequently, until sauce has thickened.
- Serve stir fry over cooked rice or quinoa.
Substitution Tip: Swap in sliced flank steak, shrimp or tofu for the chicken.
- Serving Size: 1/6 of recipe
- Calories: 329
- Sugar: 8g
- Sodium: 539mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 57mg
Keywords: stir fry, chicken, rice, dinner