Savory Chicken and Vegetable Stir-Fry

Bynews dail

Jan 28, 2025

Chicken and Vegetable Stir-FryIngredients:
1 pound boneless, skinless chicken breasts, sliced into thin strips 1 tablespoon soy sauce 1 tablespoon rice vinegar 1 tablespoon vegetable oil 1 cup broccoli florets 1 cup sliced carrots 1 cup sliced red bell pepper 1/2 cup chopped onion 2 cloves garlic, minced 1 tablespoon grated fresh ginger 1/4 cup water 2 tablespoons cornstarch 2 tablespoons cold water Salt and pepper to tasteInstructions:
1.
In a medium bowl, combine the chicken strips with the soy sauce and rice vinegar.
Let marinate for at least 15 minutes.
2.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken and cook until browned on both sides, about 2-3 minutes per side.
3.
Add the broccoli, carrots, red bell pepper, onion, garlic, and ginger to the skillet.
Stir-fry for 2-3 minutes, or until the vegetables just begin to soften.
4.
In a small bowl, whisk together the cornstarch and cold water to form a slurry.
5.
Add the water to the skillet and bring to a boil.
6.
Stir in the cornstarch slurry and cook until the sauce thickens, about 1 minute.
7.
Season with salt and pepper to taste.
8.
Serve over rice or noodles, if desired.
Tips:
For a spicier stir-fry, add a pinch of red pepper flakes to the sauce.
If you don’t have rice vinegar, you can substitute apple cider vinegar or white wine vinegar.
To save time, you can use pre-cut vegetables.
If you prefer, you can substitute beef, pork, or shrimp for the chicken.

Savory Chicken and Vegetable Stir-Fry

Bynews dail

By news dail

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