Chicken Stir Fry

⏱ Prep: 20 min🔥 Cook: 20 min⏰ Total: 40 min🍽 Serves 6⭐ 4.7★ (1,456 ratings)
Low-carb fork: Serve over cauliflower rice or sautéed greens instead of white rice.

Ingredients

Sauce & Marinade

  • ½ cuplow-sodium soy sauce
  • ¼ cupbrown sugar
  • 1 tbspcornstarch
  • 1 tbspfresh ginger, minced
  • 1 tbspgarlic, minced
  • ¼ tspred chili flakes

Protein

  • 3boneless skinless chicken breasts, thinly sliced
  • 2 tbspsesame oil, divided

Vegetables

  • 1 headbroccoli, cut into florets
  • 1yellow onion, cut into large chunks
  • 1 cupcarrots, sliced
  • 1 can (8 oz)water chestnuts, drained
  • 1green bell pepper, cut into matchsticks

To Serve

  • 2 cupswhite rice (dry)

Instructions

1Cook rice per package directions.
2Whisk together soy sauce, brown sugar, cornstarch, ginger, garlic, and chili flakes. Add chicken, toss to coat, and marinate in the fridge at least 15 min.
3Heat 1 tbsp sesame oil in a wok or large skillet over medium-high. Stir-fry all vegetables until just tender, about 5 min. Transfer to a bowl and set aside.
4Heat remaining 1 tbsp sesame oil in the same pan. Add chicken (reserving marinade) and cook until browned, about 2 min per side.
5Add vegetables and reserved marinade back in. Cook 5–7 min, stirring, until chicken is cooked through and sauce thickens.
6Serve over rice.