Soy-Glazed Chicken Stir-Fry with Vegetables
A vibrant and hearty stir-fry packed with tender chicken and crisp vegetables, all coated in a silky soy glaze. Ready in under 30 minutes, it's the perfect weeknight dinner that never compromises on flavor. Serve over steamed rice for a complete, satisfying meal.
🛒 Ingredients
12 servings
- 3 tablespoons vegetable oil
- 600 g chicken breast, diced
- Salt and chives to taste
- 1 onion, sliced
- 1 red or yellow bell pepper, cut into strips
- 1 cup broccoli florets
- 1 carrot, sliced diagonally
- 1 cup shredded white cabbage (optional)
- ⅓ cup soy sauce
- 1 tablespoon cornstarch
- ½ cup cold water
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Directions
- 1
Heat oil in a large skillet or wok over high heat. Add the chicken pieces seasoned with salt and chives, and cook for 5 minutes, stirring frequently, until golden brown.
- 2
Lower the heat to medium and add the onion, bell pepper, broccoli, carrot, and cabbage. Stir-fry for 10 minutes until the vegetables are tender yet still slightly crisp.
- 3
Mix the cornstarch with cold water until dissolved, then pour it into the pan along with the soy sauce. Stir continuously until the sauce thickens and coats everything evenly.
- 4
Remove from heat and serve immediately over steamed white rice or noodles.
💡 Chef's Tip
For extra depth, add a drizzle of toasted sesame oil just before serving. Swap vegetables freely — snap peas, mushrooms, or baby corn all work beautifully in this stir-fry.
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Same category — Poultry
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