The Best Chicken Stir Fry You Will Ever Have

Slice 2 pounds of chicken into pieces.

Cut 1 head of broccoli into florets.

Slice 1 zucchini and 1 yellow squash relatively thin, about a little less than a quarter inch.

Quarter and wash 0.5 pounds of shiitake mushrooms.

Dice 1 red pepper and 1 yellow pepper into pieces.

Slice 2 carrots relatively thin.

Chop 2 tablespoons of fresh garlic and 2 tablespoons of fresh ginger.

Slice 1 bunch of scallions.

In a pan or wok, heat a third of 2 tablespoons of sesame oil until smoking hot.

Add the chicken to the pan and let it sit for about 1 minute to reheat.

Stir the chicken once and let it sit for another minute.

Toss the chicken again and let it sit for one more minute.

Continue tossing the chicken until it is about three-quarters cooked, then transfer it to a paper towel to absorb excess oil.

Add a little more oil to the pan, then add the sliced carrots first.

Add a little water to the pan to steam the carrots until they are halfway to three-quarters cooked.

Once the carrots are halfway cooked, add the broccoli, peppers, and mushrooms to the pan.

Stir-fry the vegetables for about 4-5 minutes until the broccoli is about 80% cooked and the peppers are almost cooked.

Add the garlic and ginger to the pan along with half of the scallions, then add the remaining sesame oil.

Cook the garlic and ginger for about 1 minute.

Add the sliced zucchini and yellow squash to the pan and stir for about 1 minute.

Add the chicken back into the pan with the vegetables.

Pour in the soy sauce and honey, and stir well.

Mix 3 tablespoons of corn starch with 2 tablespoons of water to create a slurry, then add it to the stir fry.

Wait for the stir fry to come to a boil to thicken, then serve.

Equipment Needed

Dietary

Allergens