A home-style chicken stir-fry with broccoli, carrot, bell pepper, and onion in a light soy sauce glaze. It uses few ingredients, one skillet, and a short cooking time to keep the chicken juicy and the vegetables crisp. Fast, affordable, and ideal for everyday meals.
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Slice the chicken breast into thin strips. Cut the broccoli into small florets, the carrot into thin half-moons, the red bell pepper into strips, and the red onion into thin wedges. Finely chop the garlic and ginger. Have everything ready before heating the skillet.
Mix the chicken with 30% of the soy sauce, 40% of the cornstarch, and 20% of the water. Stir until the strips are lightly coated and rest for 5 minutes while preparing the sauce. This simple coating helps keep the breast meat juicy.
In a small bowl, mix the remaining 70% of the soy sauce, remaining 60% of the cornstarch, and remaining 80% of the water. Stir until smooth and keep it beside the skillet. Oyster sauce, sesame oil, and specialty vinegars are unnecessary for this simple home version.
Heat the vegetable oil in a large nonstick skillet over high heat. Spread the chicken in one layer and let it sear for about 60 seconds before moving it. Stir-fry for another 2 to 3 minutes, until nearly cooked with browned spots. Transfer it to a bowl so it does not dry out.
In the same skillet, add the red onion, carrot, broccoli, garlic, and ginger. Stir-fry over high heat for 2 minutes. Add the red bell pepper and cook for another 1 minute. The vegetables should be hot, brightly colored, and still crisp, not soft.
Return the chicken to the skillet. Stir the prepared sauce again and pour it in immediately. Toss everything for 60 to 90 seconds, until the liquid boils, becomes glossy, and lightly coats the chicken and vegetables. Make sure the chicken is fully cooked and serve immediately.
