27mSesame Ginger Chicken Stir-Fry
Quick chicken stir-fry with broccoli florets, carrots, fresh ginger, soy sauce, and toasted sesame oil. It is savory, weeknight-friendly, and cooked in one skillet.
- Energy
- 291 calories per serving
- Protein
- 36.3 g per serving
- Carbs
- 16.3 g per serving
- Fat
- 10 g per serving
- Sodium
- 701 mg per serving
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Cook this recipe
- boneless skinless chicken breasts-1.25 lb
- broccoli florets-4 cups
- carrots-2 medium
- low-sodium soy sauce-0.25 cups
- water-0.25 cups
- honey-1 tbsp
- cornstarch-1 tbsp
- fresh ginger-1 tbsp
- garlic-2 cloves
- vegetable oil-1 tbsp
- toasted sesame oil-2 tsp
- green onions-2 count
Prep the ingredients: thinly slice the chicken, slice the carrots, grate the ginger, mince the garlic, and slice the green onions so everything is ready before cooking.
Wash hands, the cutting board, and the knife after handling raw chicken before using them for vegetables or sauce ingredients.
Keep the knife blade angled away from fingers while slicing.
In a mixing bowl, whisk together the soy sauce, water, honey, cornstarch, ginger, garlic, and toasted sesame oil until the cornstarch is fully dissolved and the sauce looks smooth.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Add the chicken in an even layer and cook for 4 to 5 minutes, turning occasionally, until lightly browned and nearly cooked through.
Use caution with hot oil over medium-high heat to avoid splatter burns.
Cook chicken to an internal temperature of 165°F.
Add the broccoli florets and carrots to the skillet. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender and bright in color.
Pour in the sauce and stir constantly for 1 to 2 minutes until it thickens and coats the chicken and vegetables.
Add the sauce carefully because it may splatter when it hits the hot skillet.
Remove from heat, sprinkle with green onions, and serve while the stir-fry is hot and glossy.
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