Description
This quick and flavorful 20 Minute Chicken Stir Fry recipe combines tender strips of chicken breast with fresh vegetables like carrots, broccoli, bell pepper, and spinach, all coated in a savory soy-ginger sauce. Perfect for a healthy weeknight dinner, it’s easy to prepare and serves four, with options to garnish with lemon juice and sesame seeds, served over rice for a complete meal.
Ingredients
Scale
Sauce
- 1/2 cup soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1 teaspoon sugar
- 2 teaspoons cornstarch
Main Ingredients
- 1 pound chicken breast, cut into stir fry strips
- 2 large carrots
- 1 head broccoli, or about 2 cups broccoli florets
- 1 red bell pepper
- 1-2 cups fresh spinach (about a large handful or two)
Garnishes
- Lemon juice (optional)
- Sesame seeds
- Cooked rice, for serving
Instructions
- Make the sauce: In a small bowl, combine the soy sauce, sesame oil, ground ginger, sugar, and cornstarch. Stir thoroughly until smooth. For convenience, you can prepare the sauce ahead by mixing all ingredients in a jar and refrigerating, shaking well before use.
- Prepare the vegetables: Wash and cut the carrots into matchsticks, break the broccoli into small florets, and slice the red bell pepper into strips. Set aside the fresh spinach to add later.
- Cook the chicken: Lightly grease a large skillet or wok and heat over medium-high heat. Add the chicken strips and cook for 3-4 minutes, stirring occasionally, until the outside is no longer pink and the chicken is partially cooked.
- Stir fry the veggies: Add the carrots, broccoli florets, and bell pepper strips to the skillet with the chicken. Continue stir frying for 5-8 minutes until the vegetables begin to soften but still retain some crunch.
- Add spinach and sauce: Incorporate the fresh spinach leaves and pour the prepared sauce over the chicken and vegetables. Reduce heat to medium-low, stirring frequently for about 5 minutes until the spinach wilts and the sauce thickens to a glossy coating.
- Finish and serve: Remove the skillet from heat. Optionally, stir in 1-2 teaspoons of lemon juice to brighten the flavors. Serve the stir fry hot over steamed rice and sprinkle with sesame seeds as garnish for added texture and flavor.
Notes
- You can substitute chicken breast with thigh meat for juicier texture, adjusting cooking time slightly.
- Feel free to customize the vegetable selection based on your preference—snap peas or mushrooms work great.
- If you prefer a spicier dish, add crushed red pepper flakes or a dash of chili garlic sauce to the sauce mixture.
- Use low-sodium soy sauce to reduce salt content for a healthier option.
- This recipe can be easily doubled for larger gatherings.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
