Chicken and Vegetable Stir-Fry | Easy Chinese food at home

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier option with a similar cooking profile.

Make the marinade by mixing 1 teaspoon finely grated garlic, 1/4 teaspoon sugar, 1/4 teaspoon freshly ground black pepper, 1 teaspoon low sodium soy sauce, 1 tablespoon rice wine, 1 tablespoon unsalted chicken broth, and 1 teaspoon corn starch until the corn starch dissolves.

Prepare 1 lb boneless, skinless chicken breast by rinsing, drying with a paper towel, trimming fat, slicing in half, and then slicing against the grain into 1/8 to 1/4 inch slices. Place the chicken into the marinade and massage well. Let it sit on the counter until ready to use.

Make the sauce by mixing 1/2 cup unsalted chicken broth, 1/2 tablespoon low sodium soy sauce, 1 teaspoon hoisin sauce, 1/2 tablespoon oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon ground black pepper, and 1/2 tablespoon corn starch in a small bowl.

Slice 1/2 sweet onion into 1/4 inch slices and separate the strands into a bowl. Slice 1 very small carrot into thin diagonal slices and place it in a large bowl.

Cut around the base of 1 head of broccoli to remove the stem and place the broccoli in the bowl with the carrots. Prepare 1 teaspoon freshly grated ginger and 2 large garlic cloves chopped.

Heat 1/2 tablespoon neutral oil in a large frying pan over medium-high heat for 1 minute. Test the oil with a piece of onion to check if it's hot.

Add the sliced onion to the pan and let it brown for 30 seconds, then stir and let it brown for another 30 seconds. Add the chopped garlic and grated ginger, lower the heat to medium, and stir.

Remove the onion, garlic, and ginger mixture from the pan and place it in a bowl. Add 1 tablespoon of neutral oil to the pan and spread it around.

Add the marinated chicken to the pan in a single layer and fry for 1 minute on medium heat. Flip the chicken and fry for another 30 seconds.

Add the vegetables to the pan and mix everything together. Stir the sauce to ensure the corn starch is well mixed, then pour the sauce over the chicken and vegetables, coating everything.

Cover the pan and let it cook for 1 minute. After 1 minute, add a mixture of 1 tablespoon rice wine and 1 tablespoon unsalted chicken broth, then cover and let it cook on low heat for 2 more minutes.

Uncover the pan, stir, and check the doneness. The chicken should be tender, the onions slightly crispy, and the broccoli still green.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens