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Dinner recipe · from the recipe book

Ginger Garlic Chicken and Vegetable Stir-Fry

Tender, glossy chicken with crisp broccoli, snow peas and carrots in a savory ginger-garlic sauce, served over fluffy rice.

Ginger Garlic Chicken and Vegetable Stir-Fry

Ingredients

  • 1¼ lb600 gChicken breast, boneless skinlessthinly sliced
  • 2 tbsp16 gCornstarch
  • 2 tbsp30 gLow-sodium soy sauce
  • 2½ tsp15 gOyster sauce
  • ½ cup120 gWater
  • 1½ tsp10 gHoney
  • 1½ tbsp20 gCanola oil
  • 1⅛ tsp5 gToasted sesame oil
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 3⅓ cups florets300 gBroccolicut into small florets
  • 2 medium120 gCarrotsthinly sliced on the diagonal
  • 2⅓ cups150 gSnow peastrimmed
  • 2 medium30 gGreen onionssliced
  • 1⅓ cups250 gLong-grain white rice, dry

Steps

  1. Rinse the rice and simmer it with fresh water in a covered pot for about 18 minutes, then let it rest off the heat.
  2. Toss the chicken with half the cornstarch and 2 teaspoons of the soy sauce.
  3. Whisk the remaining soy sauce, oyster sauce, water, honey and remaining cornstarch into a sauce.
  4. Heat half the canola oil in a large skillet over high heat. Stir-fry the chicken in a single layer until browned and cooked through to 165°F (74°C), 5 to 6 minutes, then move it to a plate.
  5. Add the remaining canola oil, then the carrot and broccoli; stir-fry 3 minutes, adding a splash of water if the pan is dry.
  6. Add the snow peas, garlic and ginger and stir-fry 1 to 2 minutes until fragrant and the vegetables are crisp-tender.
  7. Return the chicken, stir in the sauce and toss until it bubbles and turns glossy, about 1 minute.
  8. Drizzle with the sesame oil, scatter the green onion over the top and serve over the rice.

Contains: Shellfish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 19, 2026.

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