Servings 6 servings
Ingredients
- 3 Tablespoons low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2/3 cup chicken broth
- 2 teaspoons cornstarch
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 Tablespoons vegetable oil, divided
- 1 pound broccoli florets
- 1 yellow pepper, cut into strips
- 1 orange pepper, cut into strips
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- Rice or noodles, for serving
- Lime wedges, for serving
Instructions
- In a small bowl, whisk together the soy sauce, hoisin sauce, chicken broth, cornstarch, garlic and ginger. Set the sauce aside.
- Add 1 tablespoon oil to a large nonstick skillet set over medium-high heat. Add the broccoli and peppers and cook, stirring constantly, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a plate.
- Add the remaining 2 tablespoons vegetable oil to the pan then add the chicken and cook, stirring frequently, until it is no longer pink.
- Add the sauce and bring the mixture to a boil. Cook, stirring occasionally, until the sauce is thick and syrupy, about 2 minutes. Return the vegetables to the pan and toss to combine.
- Serve the stir-fry with rice or noodles, or tuck it into lettuce wraps. Top with lime juice and serve.
Notes
- When using frozen veggies in stir-fry, ensure you account for the extra water they release if you don’t thaw them ahead of time. As the frozen veggies cook, they’ll release water, and as long as your pan is not covered and you’re using medium-high heat, that water should evaporate quickly.
- Cut the vegetables and chicken into similarly sized pieces. This will ensure that everything cooks uniformly and is cooked through at the same time.
- To avoid clumpy cornstarch, mix the cornstarch with an equal amount of water or the chicken broth to make a slurry before mixing it in with the rest of the ingredients. This will prevent clumping. If the mixture separates before it’s time to add it to the pan, give it a quick stir.
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