Easy Chicken and Vegetable Stir-Fry
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Learn more →Ingredients
4 servings
For the stir-fry
- 1 ½ lb boneless, skinless chicken breast, thinly sliced against the grain
- 2 tbsp garlic-infused oil, divided
- 1 medium red bell pepper, thinly sliced
- 2 medium carrots, peeled and cut into thin matchsticks
- 2 cups baby bok choy, halved lengthwise
- 4 scallions, green tops only, thinly sliced
- 1 tbsp fresh ginger, finely grated
For the sauce
- 3 tbsp tamari
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- ¼ tsp red pepper flakes (optional)
For serving
- 4 cups cooked white rice, for serving
- 1 tsp sesame seeds, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the tamari, maple syrup, rice vinegar, sesame oil, and cornstarch until the cornstarch is fully dissolved. Add the red pepper flakes, if using. Set the sauce aside.
- 2
Heat 1 tbsp of the garlic-infused oil in a large wok or 12-inch skillet over high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 2 minutes, then stir and continue cooking for 2–3 minutes more, until the pieces are opaque throughout with no pink at the center. Transfer the chicken to a plate and set aside.
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