Soy-Glazed Chicken Stir-Fry with Vegetables

Tender chicken thighs and vibrant vegetables coated in a sweet-savory glaze, ready in under 30 minutes.

Cuisine: Asian

Category: Chicken

Prep: 15 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 1.5 lbs chicken thighs
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic
• 1 tbsp ginger
• 2 tbsp vegetable oil
• 1 red bell pepper
• 1 cup broccoli
• 1 cup carrots
• 1/4 cup water
• 1 tbsp cornstarch

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 2 minced garlic cloves, and 1 tbsp grated ginger; set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add 1.5 lbs cubed chicken thighs and cook for 5-6 minutes, stirring occasionally, until golden brown and cooked through; remove and set aside.
3. Step 3: In the same skillet, add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 cup sliced carrots. Cook for 4-5 minutes, stirring frequently, until vegetables are crisp-tender.
4. Step 4: Return the cooked chicken to the skillet and pour in the reserved sauce. Stir to combine and bring to a simmer.
5. Step 5: Mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then stir into the skillet. Cook for 1-2 minutes until sauce thickens and coats the back of a spoon.
6. Step 6: Serve immediately over steamed rice, garnished with 1/4 cup chopped green onions.