Happy Stir Fry-day! We’ve got this delicious homemade chicken stir fry, a remarkably quick dinner to whip in 30 minutes or less, and full of rich nutrients and flavor. Full of zesty Asian flair, the real star of the show is the homemade stir fry sauce with its subtle sweetness thanks to the honey and slight kick of heat from red pepper flakes.
Chǎo down on this chicken Stir Fry
Chǎo technique can be compared most readily to sautéing. The basic concept of Chǎo is that you heat a Wok to a high temperature, right before it starts to smoke, a small amount of cooking oil is added down the side of the wok, then seasonings are added and stirred until fragrant. Then, the proteins are added, and when those are nearly cooked the rest of the ingredients are added.
Ingredients
- 1 lb boneless, skinless chicken breast cut into 1-inch cubes
- Dan-O’s Original or Crunchy Seasoning
- 2 tbsp neutral oil
- ½ yellow bell pepper cut into 1-inch pieces
- 2 cups broccoli florets
- ½ red bell pepper cut into 1-inch pieces
- ¾ cup baby carrots sliced
- 2 tsp minced ginger
- 2 garlic cloves minced
Stir Fry Sauce:
- 1 tbsp corn starch
- 2 tbsp cold water
- ¼ cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- ¼ cup honey
- 1 tbsp toasted sesame oil
- ½ tsp crushed red pepper flakes
Preparation Instructions
- In a medium-size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, toasted sesame oil, red pepper flakes) and whisk to combine. Set aside.
- Add one tablespoon of olive oil to a large skillet or wok and heat over medium-high heat.
- Add chicken (in batches if necessary) and season with Dan-O's Original or Crunchy. Cook for 3 to 5 minutes or until cooked through. Remove from skillet.
- Reduce heat to medium and add the remaining tablespoon of oil to the skillet.
- Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp-tender. Add ginger and garlic and cook for an additional minute.
- Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables and stir gently to combine.
- Bring to a boil, stirring occasionally, and let boil for one minute.
- Serve with rice and/or chow mein if desired.
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