Vegetarian One-Pan Chicken Stir-Fry
Total time45 min
Prep time20 min
Cook time15 min
4.9(3)
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
For the sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp cornstarch
- 1 tsp sesame oil
- ¼ tsp red pepper flakes
For the stir-fry
- 2 tbsp neutral oil, divided (such as vegetable or canola oil)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 medium carrot, thinly sliced on the diagonal
- 3 green onions, white and green parts separated, thinly sliced
For serving
- cooked white rice, for serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Toss until evenly coated and set aside to marinate for 10 minutes at room temperature.
- 2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, rice vinegar, honey, 1 tsp cornstarch, 1 tsp sesame oil, and red pepper flakes until smooth. Set aside.
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