1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 1 head of broccoli, cut into florets 1 small onion, thinly sliced 1 red bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1/4 cup soy sauce 1/4 cup water 2 tablespoons brown sugar 2 tablespoons sesame oil 1 tablespoon cornstarch 1/4 teaspoon ground black pepperInstructions:
1.
In a large bowl, marinate the chicken in the soy sauce, water, brown sugar, sesame oil, and black pepper for at least 30 minutes.
2.
Heat a large skillet or wok over medium-high heat.
Add the chicken and cook until browned on all sides.
Remove from heat and set aside.
3.
Add the broccoli, onion, red bell pepper, and green bell pepper to the skillet.
Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
4.
In a small bowl, whisk together the cornstarch and remaining soy sauce.
Add the mixture to the skillet and bring to a boil.
Cook for 1-2 minutes, or until the sauce has thickened.
5.
Return the chicken to the skillet and stir to combine.
Cook for an additional 1-2 minutes, or until the chicken is heated through.
6.
Serve over rice or noodles, if desired.
Tips:
You can use any vegetables you like in this stir-fry.
Some other popular options include carrots, snap peas, and mushrooms.
For a spicier stir-fry, add a teaspoon of Sriracha or another hot sauce to the marinade.
If you don’t have sesame oil on hand, you can substitute vegetable oil or canola oil.