Ingredients
For The Chicken
- 1½ lbs. boneless skinless chicken breasts, sliced thin
- 1½ tbsp soy sauce
- 2 tsp cornstarch
- ½ tsp salt
- ½ tsp red pepper flakes
For The Sauce
- 3 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp Sriracha
- 1 tbsp sugar
- 2 tsp rice vinegar
For The Veggies
- 1 tbsp olive oil
- 3 cups broccoli florets
- 2 cups carrots, sliced thin
- 1 tbsp garlic
- 1 tsp ginger
Instructions
For The Chicken
- Combine the chicken breast strips, soy sauce, cornstarch, salt and red pepper flakes in a medium size bowl and toss to coat. Set aside.
For The Sauce
- Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
For The Veggies
- Heat a large skillet or wok over high heat and add in 1 tbsp olive oil. Once hot, add in the broccoli and carrots and stir fry until crisp tender, about 5 minutes. Keep the broccoli moving so it doesn’t burn.
- Add in the garlic and ginger and cook until fragrant, about 30 seconds. Remove veggies from pan to a large bowl and set aside. Return the skillet or wok to the heat and add in the marinated chicken breast strips.
- Cook the chicken on high heat, stirring often, until chicken is browned and cooked through, about 4 minutes. Stir in the sauce and cooked veggies and toss to coat. The cornstarch from the chicken breast should help to thicken the sauce as it heats up.*
- Serve hot over rice or noodles. Enjoy!
Notes
*If you would like the sauce to be thicker, simply mix up 1 tsp of water with 1 tsp of cornstarch and pour this into the stir fry. Continue cooking until the sauce thickens more.
Nutrition
Calories: 209kcal | Carbohydrates: 12g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 905mg | Potassium: 759mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7499IU | Vitamin C: 47mg | Calcium: 49mg | Iron: 1mg