Ready in 30 minutes, this Chicken Vegetable Stir Fry has an awesome sticky-sweet honey ginger garlic stir fry sauce. Read the notes below for all the make-ahead and time-saving tips.
finely diced scallions, cilantro, and/or sesame seeds for garnish
Instructions
Combine all the ingredients for the sauce in a medium bowl and mix well.
In a large bowl, toss the thinly sliced chicken with corn starch, salt, and pepper.
Heat the sesame oil over high heat in a large skillet or wok. Add the chicken, and allow to cook undisturbed over high heat for 2-3 minutes, or until golden. Flip the chicken, and stir fry for 2-3 minutes, or until the chicken is fully cooked. Set aside on a large plate.
To the same skillet, add a tablespoon of sesame oil and all the sliced veggies (save a few pieces of scallion for garnish). Stir-fry over high heat for about 5 minutes, or until the vegetables are cooked to your liking.
Add the cooked chicken back to the skillet with the vegetables. Pour the sauce over the chicken and vegetables. Mix well and stir fry for 2-3 minutes, or until the sauce is heated through and begins to thicken.
Serve hot over rice or noodles, garnishing with fresh herbs or sesame seeds.
Notes
Make-ahead tips:
Slice the veggies and store in the fridge
Prep the sauce and keep it in a small jar or bowl in the fridge
Thinly slice the chicken. Do NOT combine it with cornstarch or season it in advance because it will absorb all the cornstarch. You can toss it with cornstarch, salt & pepper right in the same container right before cooking