How to Make a Perfect Stir-Fry: Simple Chicken Stir-Fry Recipe

• ¼ cup low-sodium soy sauce
• 1 tablespoon low-sodium chicken broth
• 1 teaspoon brown sugar
• 2 teaspoons cornstarch
• 2 teaspoons red pepper flakes
• 1 tablespoon sesame seeds
• 1 pound boneless skinless chicken breasts, cut into ½-inch pieces
• ⅓ cup sesame oil
• 1-inch piece fresh ginger, peeled and minced
• 3 cloves garlic, peeled and minced
• 4 green onions, sliced ¼ inch thick, white and green parts separated
• 1 red bell pepper, diced into ½-inch pieces
• 1 cup green beans, sliced ½ inch thick
• 2 cups snow peas or sugar snap peas, cut in half
• 1 zucchini, sliced into half moons
• 2 cups broccoli florets (or substitute cauliflower)
• 1 head baby bok choy, thinly sliced
• 1 cup baby corn
• ¾ cup water chestnuts (or substitute cashews)
• Rice, to serve (optional)

1. 1

   Make the stir-fry sauce. In a medium bowl, whisk together soy sauce, chicken broth, brown sugar, cornstarch, red pepper flakes, and sesame seeds.

2. 2

   Add chicken pieces to the stir-fry sauce and toss to coat. Set aside.

3. 3

   In a wok or large skillet over high heat, heat sesame oil until shimmering. Add ginger, garlic, and the white part of the scallions and stir-fry until fragrant, about 1 minute.

4. 4

   Add chicken and any leftover marinade and stir-fry until no longer pink, about 3 minutes.

5. 5

   Add the remaining ingredients. Stir-fry until vegetables are crisp-tender, chicken is cooked through, and ingredients are fully coated with sauce, about 5 minutes.

6. 6

   Serve hot over rice.

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