This recipe is a simple and nutritious homemade stir fry with velveted chicken, which makes it both juicy and saucy. The abundance of vegetables makes this an all in one meal, perfect for a busy weeknight.
- 2 chicken breast halves
- 1/8 cup soy sauce
- 1/8 cup red wine (optional)
- 2 Tablespoons oil (avocado, peanut or grape seed oil)
- 1 1/2 Tablespoons cornstarch
For the rest of the stir fry:
- oil for frying (about 2 1/2 – 3 1/2 Tablespoons, avocado, peanut or grape seed oil)
- 2–3 carrots, sliced into 1/4 inch pieces
- 1 celery stalk, sliced into 1/4 inch pieces
- 1 onion, sliced
- 1 broccoli crown, cut into florets
- 1/2 a cauliflower head, cut into florets
- salt, ground black pepper to taste
- 1 (14 oz) can baby corn, cut each in half
- 1/2 teaspoon grated ginger
- 2–4 garlic cloves, minced
Honey, Garlic and Soy Stir Fry Sauce:
- 1/2 cup chicken broth (or vegetable broth)
- 2 Tablespoon soy sauce
- 1 Tablespoon mirin
- 1 Tablespoon honey
- 1 1/2 teaspoons cornstarch
- 1 teaspoon asian chili sauce, optional
- Cut the chicken into thin strips, about 1/4 inch thick slices. You can cut the chicken in half horizontally if the chicken is thick. The chicken strips can be longer or shorter, depending on how you like it, 1-2 inches long, just make sure they are approximately the size thickness.
- Marinate the chicken in the soy sauce, red wine (optional), the oil and cornstarch. Set it aside while you prep the rest of the ingredients. Cut all the vegetables and have them ready for the skillet.
- Combine the sauce ingredients in a liquid measuring cup, using a whisk and set aside.
To cook the chicken:
- Heat 1/2 Tablespoon of oil in a nonstick skillet over high heat. Add the chicken and cook, without stirring until browned on both sides, about 1-2 minutes on the first side and 30 seconds – 1 minute on the second side. Cook the chicken in batches, so that the chicken is cooking in one layer in the skillet. You should have enough oil in the skillet to use for the next batches of chicken, so you probably won’t need to add more oil, but if the skillet is dry, add a bit more oil.
- Set aside in a bowl until the vegetables are cooked.
Cooking the Vegetables and the Sauce For the Stir Fry:
- Using a nonstick skillet, heat up 1 teaspoon of oil on high heat.
- Add the carrots, celery and onion, season with salt to taste.
- Cook on medium high heat until the carrots and celery are softened, about 3-5 minutes. Add a few tablespoons of water to the skillet after the first minute, closing with a lid, so the vegetables cook through better and you don’t have to use as much oil. Set aside in a small bowl.
- In the same skillet, add another teaspoon of oil and add the broccoli, season to taste with salt and pepper. Cook on high heat until the florets are starting to curl, about 1- 2 minutes.
- Add 1/4 cup water or broth to the skillet. Reduce the heat to medium, cover the skillet and cook until all the liquid has been absorbed and the broccoli is tender but still vibrantly green, another 2-5 minutes, depending on how soft you like the broccoli. Set aside.
- Repeat the same with the cauliflower. Set aside.
- In the same skillet, add 1/2 teaspoon of oil and add the garlic and ginger, cooking for just 30 seconds until the garlic is fragrant. Pour in the stir fry ingredients, whisking it up right before pouring it into the skillet. Bring the sauce to a simmer, reduce the heat to medium low and cook for a few minutes, just until the sauce starts to thicken up.
- Add the baby corn, carrots, celery and onions, as well as the chicken into the skillet with the sauce and cook for just a few minutes, until the ingredients are heated through.
- Add the broccoli and cauliflower to the stir fry and mix to combine. Serve with rice.
Keywords: chicken stir fry, chicken and vegetable stir fry, chicken, broccoli, cauliflower and carrot stir fry, stir fry with baby corn, how to make homemade stir fry sauce