Single Serving Chicken Stir-Fry

No date? No problem! Indulge in this easy one-pot stir-fry, and go ahead, eat it straight from the pan.

  • Total Time:
  • Servings: 1

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Ingredients

  • 1/2 cup chicken stock
  • 1 tablespoon soy sauce, plus more for seasoning
  • 1 clove garlic, minced
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon honey
  • Pinch of crushed red pepper
  • Fresh ground black pepper
  • 2 tablespoons cornstarch
  • 1 small chicken breast, chopped into 3/4-inch pieces
  • 1/2 bell pepper, chopped into 1-inch pieces
  • 3/4 cup broccoli florets, chopped
  • 1 carrot, chopped
  • 1 lemon wedge

How to make this recipe

  1. In a small bowl, whisk together the chicken stock, soy sauce, garlic, sesame oil, honey, crushed red pepper, black pepper and cornstarch. Set aside.
  2. In a large skillet, heat 1 tablespoon of the olive oil. Add the chicken and stir-fry over moderately high heat until no longer pink and cooked through, about 5 to 7 minutes. Transfer to a plate.
  3. Heat the remaining tablespoon of oil in the skillet. Add the peppers, broccoli, and carrots, and cook until crisp-tender, 3 to 5 minutes.
  4. Stir the chicken stock mixture into the vegetables and cook until thickened, about 1 to 2 minutes. Stir in the chicken and cook until heated through, about 1 to 2 more minutes. Season with additional soy sauce, if desired. Finish with a squeeze of lemon.
Contributed By Photo © Molly Yeh Published November 2013





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