Classic Chicken Stir-Fry

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 4 cup broccoli florets
• 2 carrots
• 1 bell pepper (any color)
• ½ yellow onion
• 3 clove garlic
• 1 inch fresh ginger
• ½ cup soy sauce
• ¼ cup chicken broth
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp brown sugar
• ½ tsp red pepper flakes (optional)
• 4 cup cooked white rice (optional)
• 1 tsp sesame seeds (optional)

Steps

1. Slice chicken into 1-inch pieces. Whisk together soy sauce, chicken broth, cornstarch, sesame oil, and brown sugar in a small bowl; set aside.
2. Chop broccoli into florets, slice carrots into thin rounds or matchsticks, bell pepper into strips, and onion into wedges. Mince garlic and grate ginger.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add remaining 1 tablespoon vegetable oil to the skillet. Add broccoli, carrots, bell pepper, and onion. Stir-fry for 5-7 minutes until vegetables are tender-crisp.
5. Add minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant. Add red pepper flakes if using.
6. Return cooked chicken to the skillet with the vegetables. Stir the reserved sauce mixture well and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 2-3 minutes.
7. Serve immediately over cooked white rice, garnished with sesame seeds if desired.