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Chicken stir fry with colorful vegetables in a glossy sauce, sesame seed garnish

Chicken Stir Fry

A chicken stir fry with velveted chicken, crisp vegetables, and a glossysauce, built around batch cooking to avoid a soggy, steamed result.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Chinese
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breast or thighs, sliced thin
  • 1 egg white
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1/2 tsp salt
  • 2 tbsp high smoke-point oil divided
  • 1 red bell pepper sliced
  • 1 cup broccoli florets
  • 1 cup snap peas trimmed
  • 1 medium carrot sliced diagonally
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp honey
  • 1/2 cup chicken broth
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 2 green onions sliced
  • 1 tbsp sesame seeds toasted

Method
 

  1. Toss chicken with egg white, cornstarch, soy sauce, and salt; rest 10 minutes.
  2. Sear chicken in hot oil, 2 minutes per side, until cooked through.
  3. Transfer chicken to a clean plate.
  4. Stir-fry carrot and broccoli in remaining oil, 2 minutes.
  5. Add bell pepper and snap peas, cook 2 more minutes.
  6. Push vegetables aside, cook garlic and ginger 20 seconds.
  7. Return chicken to wok, add sauce ingredients (except slurry).
  8. Whisk cornstarch slurry, stir into wok, cook 1 minute until thickened.
  9. Remove from heat, top with green onions and sesame seeds.

Notes

Storage: Refrigerate up to 3 days; reheat in a hot pan, not microwave. Does not freeze well, vegetables lose crispness.
Allergen note: Contains egg, soy, and possible fish derivatives in oyster sauce. Coconut aminos work for soy-free; skip egg white for egg-free.
Notes: Chicken and vegetables can be prepped a day ahead and stored separately for a faster cook time.