Chicken Vegetable Stir Fry

This flavorful chicken vegetable stir fry features juicy chicken breast chunks and vegetables that are perfectly tender-crisp.

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 15

Total Time 35

Servings servings

Calories 312kcal

Prepare the sauce: In a small bowl, whisk together the soy sauce, rice vinegar, honey, hot pepper sauce, and cornstarch. Set aside.
Place the frozen vegetables in a large, microwave-safe bowl. Add 2 tablespoons of water, cover, and microwave for 3 minutes. Gently stir, drain, and set aside. The veggies won't be fully defrosted at this point - that's fine.
In a large, deep skillet, heat the oil over medium-high heat for about 2 minutes.
Add the chicken and stir-fry until no longer raw, turning the chicken pieces so that they are cooked on all sides, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
Give the sauce a quick additional stir, then add the vegetables and sauce to the pan. Cook, stirring gently, for about 2 minutes, until the chicken is cooked through, everything is well-coated, and the sauce thickens.
Off heat, drizzle the dish with sesame oil and sprinkle it with sesame seeds and sliced scallions. Serve immediately.

The nutrition info assumes that a sugar-free honey substitute like this was used.
It's fine to use a pound of fresh vegetables. Make them bite-sized and make sure they're sturdy. You can use vegetables such as cauliflower, broccoli, green beans, snow peas, and bell pepper strips.
The idea in Chinese cooking is to cook the veggies very lightly so that they are tender-crisp. You don't want to overcook them. So, after you add the vegetables and sauce, cook the stir-fry briefly, just until the chicken is cooked through.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing the leftovers. The veggies will become mushy after thawing.