Garlic Chicken & Veggie Stir-Fry

Organic Granola → 

Raw Honey → 

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Garlic Chicken & Veggie Stir-Fry

Tender garlic chicken, crisp broccoli, peppers, and onions in a savory glossy sauce — served over steamed rice.

Prep time: 15 minutes

Cook time: 20 minutes

Servings: 4

Ingredients

For the Chicken & Marinade

• 1½ lb boneless, skinless chicken breast, cut into bite-size pieces

• 2 tbsp soy sauce

• 1 tbsp cornstarch

• 1 tbsp vegetable oil

For the Vegetables & Sauce

• 4 garlic cloves, minced

• 1 tsp fresh ginger, grated

• 1 tbsp vegetable oil

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium onion, sliced

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• ½ cup chicken broth

• 1 tbsp cornstarch

• 2 tbsp water

• 2 green onions, sliced, for garnish

• 1 tsp sesame seeds, for garnish

Instructions

Marinate the chicken

Toss the chicken with soy sauce and cornstarch in a bowl. Let sit for 10 minutes while you prep the vegetables.

Sear the chicken

Heat vegetable oil in a wok or large skillet over high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and just cooked through, about 5 minutes. Remove to a plate.

Cook the aromatics

Add oil to the pan along with garlic and ginger. Stir constantly for 30 seconds until fragrant — don't let the garlic burn.

Stir-fry the vegetables

Add broccoli, red and yellow bell pepper, and onion to the pan. Stir-fry over high heat until crisp-tender, about 5 minutes.

Build the sauce

Whisk together soy sauce, oyster sauce, sesame oil, and chicken broth. Pour into the pan and stir to combine with the vegetables.

Thicken and combine

Return the chicken to the pan. Stir the cornstarch into the water to make a slurry, then pour it in. Simmer, stirring, until the sauce thickens and coats everything, about 2 minutes.

Garnish and serve

Sprinkle with green onions and sesame seeds. Serve hot over steamed rice.

Notes

Serve over steamed jasmine or brown rice — about ¾ cup cooked rice per person is a good starting point. Swap in snap peas, carrots, or mushrooms for the broccoli if you like. Leftovers keep in the fridge for 3–4 days; reheat in a hot skillet rather than the microwave to keep the vegetables from going soggy