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Stir-fry with Sauce Recipe

Chinese · Main course · 25 min total

A quick and versatile stir-fry with a savory-sweet sauce that coats tender vegetables and protein, perfect for a weeknight dinner.

Ingredients

• 1 lb boneless chicken breast, thinly sliced
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 3 green onions, sliced
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, and water to make the sauce. Set aside.
2. Heat vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until cooked through, about 4 minutes. Remove chicken and set aside.
3. Add garlic and ginger to the wok; stir-fry for 30 seconds. Add bell pepper, broccoli, and carrot; stir-fry for 2-3 minutes until crisp-tender.
4. Return chicken to the wok. Pour the sauce over everything and toss to coat. Cook for 1 minute until sauce thickens.
5. Garnish with green onions and serve immediately over rice or noodles.

Tips

• For a vegetarian version, substitute chicken with firm tofu or extra vegetables.
• Add a pinch of red pepper flakes for heat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

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