Chicken and Vegetable Stir-Fry with Ginger-Soy Sauce
A quick and healthy stir-fry featuring tender chicken, vibrant vegetables, and a flavorful ginger-soy sauce. Perfect for a weeknight dinner.
Ingredients
- about 680 g Chicken breast
- 1 cup Broccoli florets
- 1 cup Carrots
- 1 cup Red bell pepper
- 1/4 cup Soy sauce
- 1 tbsp Ginger
- 2 cloves Garlic
- 1 tbsp Cornstarch
- 1 tbsp Sesame oil
- 4 cups Cooked rice
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the about 680 g chicken breast into bite-sized pieces, about 2.54 cm cubes.
- 2In a medium bowl, whisk together the 1/4 cup soy sauce, 1 tbsp ginger, 2 cloves garlic (minced or finely grated), and 1 tbsp cornstarch until smooth.
- 3Heat the 1 tbsp sesame oil in a large skillet or wok over medium-high heat, about 204.4°C (200°C).
- 4Add the cut chicken breast to the hot skillet and stir-fry for 5-7 minutes, or until the chicken is cooked through and no longer pink inside. The internal temperature should reach 74°C.
- 5Add the 1 cup broccoli florets, 1 cup carrots (sliced thinly), and 1 cup red bell pepper (cut into strips) to the skillet with the chicken. Stir-fry for another 5-7 minutes, until the vegetables are tender-crisp.
- 6Pour the prepared sauce mixture over the chicken and vegetables in the skillet. Cook, stirring constantly, for 1-2 minutes, until the sauce thickens and coats everything evenly.
- 7Serve the chicken and vegetable stir-fry immediately over the 4 cups of cooked rice.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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