One-Pot Chicken and Vegetable Stir-Fry with Ginger and Soy

A quick and flavorful stir-fry featuring chicken breast, broccoli, carrots, and snap peas, all tossed in a savory ginger-soy sauce.

Cuisine: Chinese

Category: Asian

Prep: 20 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 1 lb, cut into 1-inch cubes chicken breast
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp cornstarch
• 2 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 2 tbsp vegetable oil
• 2 cups broccoli florets
• 1 cup, sliced carrots
• 1 cup sugar snap peas
• 1/2 cup water

Instructions

1. Step 1: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp cornstarch in a small bowl.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken cubes and cook for 5-6 minutes until browned and cooked through. Remove chicken and set aside.
3. Step 3: In the same skillet, add 2 cloves garlic and 1 tbsp fresh ginger. Sauté for 30 seconds until fragrant.
4. Step 4: Add 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup sugar snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
5. Step 5: Return chicken to skillet. Pour in soy sauce mixture and 1/2 cup water. Bring to a simmer and cook for 2-3 minutes until sauce thickens and coats ingredients.
6. Step 6: Stir in 1/4 cup green onions and cook for 1 more minute. Serve hot over rice.