Chicken Stir Fry

I love me a good stir fry. It is so easy and I can throw in whatever I have in the fridge and it ~usually~ turns out delicious. While I love grabbing take out from my local Chinese spot, this is a bit friendlier on the budget and on my calorie intake haha. The stir fry is delicious on its own, but you can also serve it over rice or some noodles.

What I love about the sauce for this one is it is tangy, a lil sweet, and has a touch of heat. It is the perfect balance and gets all thick and sticky once it is reduced while you cook it. It coats the veggies so well and the broccoli absorbs some for an extra burst of flavor. Definitely don’t skimp on the sauce, it may sound like it makes a lot while you’re prepping but once it cooks and reduces it will make the perfect amount. If you like it spicy, you can also add some sriracha, sambal oelek, or your favorite chilis to kick up the heat.

Serves: 4

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Total Time: 50 Minutes

To Make:

1. First, let’s make the sauce. In a medium bowl combine the soy sauce, rice vinegar, mirin, minced garlic cloves, minced ginger, brown sugar, sesame oil and 1 tbsp gochujang. Whisk until well combined – if using the gochujang it will take a bit longer to mix it in since it is thick, but it will mix in. Set the sauce to the side. 
2. Next, prep all the vegetables and add them to a large bowl or plate – leave out the green onions though as those will be cooked at the very end. You will want to cut all of the vegetables before you prep the chicken to prevent contamination. 
3. Next, cut the chicken into roughly 1 inch cubes and place in a large bowl. Once all the chicken is in the bowl, sprinkle in the cornstarch and toss to make sure all the chicken is fully coated. *If the chicken is not fully coated, add more cornstarch 1 tsp at a time. 
4. Once everything is prepped, we can start to cook. Heat a large pan over medium to high heat. Once heated, spray avocado oil until lightly coated and add in the bell peppers, yellow onion, carrots and broccoli. Cook for 10 minutes until the vegetables begin to soften, stirring frequently. 
5. Add the chicken to the pan, keeping the heat on medium to high. Cook for another 8 minutes, stirring frequently. 
6. Next, add in the sauce you made earlier, reduce the heat to low and stir frequently to make sure everything is evenly coated. 
7. Lastly, add in the green onions and continue cooking until the sauce has thickened – this should take another 8-10 minutes. If needed, you can increase the heat on the pan, but make sure to stir constantly to prevent burning or sticking. The sauce should thicken up fairly quickly since the chicken was coated in cornstarch, which is a thickening agent. 
8. After everything is cooked, scoop the chicken stir fry into a bowl over rice. Sprinkle it with green onions and sesame seeds and enjoy!