Filipino🥩 Meat

Chicken and Vegetable Stir Fry

Name: Chicken and Vegetable Stir Fry
Total time: 30 min
Cuisine: Filipino
Ingredients: ~1 lb boneless, skinless chicken breast; 1 red bell pepper; 1 yellow bell pepper; ~1 carrot; ~2 cups broccoli florets; 1 onion; ~3-4 cloves garlic; ~1 tbsp ginger; 2 tbsp low sodium soy sauce; ~1 tbsp low sodium soy sauce; ~¼ tsp ground black pepper; ~½ cup chicken broth; ~1 tbsp cornstarch; ~1 tbsp sesame oil; ~1 tsp honey; ~3 tbsp cooking oil; 2 to 3 tbsp water

⏱ 30 min

A quick and easy dinner recipe featuring boneless, skinless chicken breast stir-fried with colorful vegetables and a savory sauce. Ready in under 30 minutes and perfectly served with plain rice.

High-protein

Adapted from a video by Panlasang Pinoy

CHICKEN AND VEGETABLE STIR FRY RECIPE

Watch on YouTube

Ingredients

boneless, skinless chicken breast~1 lbest.
red bell pepper1
yellow bell pepper1
carrot~1est.
broccoli floretsoptional~2 cupsest.
onion1
garlic~3-4 clovesest.
ginger~1 tbspest.
low sodium soy saucefor marinating chicken2 tbsp
low sodium soy saucefor sauce

Steps

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1
Prepare the vegetables: peel the carrot (or wash and scrub thoroughly if keeping the skin), then slice it thinly on the diagonal. Remove seeds from both bell peppers and cut into small 1-centimeter squares. For broccoli, use only the florets; discard the stem. Slice the onion thinly lengthwise. Mince the ginger very finely; crush the garlic first then mince it finely.
2
Dice the boneless, skinless chicken breast into small cubes. Add 2 tablespoons of low sodium soy sauce to the chicken, mix well, and let marinate for at least 15 minutes to infuse the flavor.
3
While the chicken is marinating, prepare the sauce: combine chicken broth, cornstarch, low sodium soy sauce, sesame oil, and honey in a bowl. Mix well and set aside.
4
Heat oil in a wok or large pan until very hot. Add the marinated chicken with its marinade and stir-fry for about 2 minutes until it turns medium brown and firms up slightly. Transfer the cooked chicken to a clean bowl.
5
Add fresh oil to the pan and sauté the onion for about 30 seconds until the layers separate, then add the minced garlic and sauté for another 30 seconds.
6
Add the broccoli florets and stir-fry for about 90 seconds. Pour in 2 to 3 tablespoons of water, cover the pan, and let the broccoli steam for about 2 minutes until it becomes tender yet remains crisp.
7
Add the carrot slices. If the carrot slices are thick, stir-fry for 1 minute before adding the bell peppers; if thin, add the bell peppers at the same time.
8
Return the previously cooked chicken to the pan and stir-fry for about 30 seconds to reheat. Stir the reserved sauce well to ensure the cornstarch is fully incorporated, then pour it into the pan and continuously stir until the sauce thickens.
9
Taste the stir-fry and season to preference: add ground black pepper to taste. If not salty enough, add salt if desired (since low sodium soy sauce was used).
10
Transfer the finished stir-fry to a serving bowl and serve with plain white rice.

Chicken and Vegetable Stir Fry

Ingredients

Steps

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