Quick Chicken and Vegetable Stir-Fry

A fast and healthy meal featuring tender chicken and crisp vegetables in a savory ginger-garlic sauce.

Ingredients

Stir-Fry Sauce

• 60ml soy sauce
• 15ml toasted sesame oil
• 15g honey
• 10g cornstarch
• 15g fresh ginger, grated

Stir-Fry Main

• 400g chicken breast, cubed
• 200g broccoli florets
• 1 red bell pepper, sliced
• 100g snap peas
• 30ml vegetable oil
• 10g garlic, minced

Preparation

Sauce Preparation

1. In a small bowl, whisk together 60ml soy sauce, 15ml sesame oil, 15g honey, and 15g grated ginger
2. Add 10g cornstarch to the liquid and stir vigorously until no lumps remain
3. Set the sauce aside to allow the flavors to meld while you prepare the chicken and vegetables

High Heat Cooking

1. Heat 15ml oil in a wok over high heat and fry the chicken cubes for 6 minutes until golden and cooked
2. Remove chicken and add the remaining 15ml oil then stir-fry the broccoli, peppers, and snap peas for 4 minutes
3. Return the chicken to the pan, add the minced garlic, and pour the sauce over the ingredients
4. Toss everything together for 2 minutes until the sauce thickens and coats the vegetables in a glossy glaze

Tips

• Cut all vegetables and chicken into uniform sizes to ensure everything cooks evenly at the same time
• Always whisk the sauce again just before pouring it into the wok as cornstarch tends to settle at the bottom
• Avoid overcrowding the pan by cooking in batches if necessary to maintain high heat and prevent the vegetables from steaming