Chicken
| Ingredient | Amount | Notes |
|---|---|---|
| Vegetable oil | 1 tbsp + 1 tsp | Divided use |
| Boneless skinless chicken breast | 1 lb | Cut into 1-inch pieces |
| Garlic salt | ½ tbsp | |
| Pepper | To taste |
Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken broth | ¾ cup | |
| Sugar | 1 tsp | |
| Soy sauce | 1 tbsp | |
| Sesame oil | 2 tsp | |
| Cornstarch | 2 tsp |
Vegetables
| Ingredient | Amount | Notes |
|---|---|---|
| Broccoli florets | 1 cup | |
| Mushrooms, halved | 1 cup | |
| Green bell pepper | 1 | Cored, seeded, thinly sliced |
| Garlic cloves, minced | 4 | Optional |
Cooking Principles
- Cook veg first, chicken second: Remove vegetables before cooking chicken so everything stays crisp and properly cooked.
- High heat for chicken: Use high heat to brown chicken well and lock in juices.
- Simmer the sauce: The cornstarch thickens quickly — only 1–2 minutes of simmering is needed.
Steamed Rice
Serve over steamed white or brown rice.
Noodles
Toss with lo mein or ramen noodles.
Extra Heat
Add red pepper flakes or sriracha for a spicy kick.
Stir Fry
Chicken
Quick Recipe
10 min
Prep Time
12 min
Cook Time
Cooking Steps
- Mix garlic salt, pepper, and cornstarch with the chicken pieces in a bowl.
- Heat 1 tsp oil in a large pan over medium-high heat.
- Add broccoli, mushrooms, and bell pepper. Cook for 5 minutes until tender.
- Remove vegetables from the pan; cover to keep warm.
- Wipe the pan clean, then heat the remaining 1 tbsp oil over high heat.
- Add chicken in a single layer. Cook 3 minutes per side until browned and cooked through.
- Lower heat to medium, add garlic, and cook for 30 seconds.
- Return the vegetables to the pan.
- In a small bowl, whisk together chicken broth, sugar, soy sauce, sesame oil, and cornstarch.
- Pour sauce over the chicken and vegetables. Bring to a simmer.
- Simmer 1–2 minutes until sauce has just thickened. Serve immediately.