No date? No problem! Indulge in this easy one-pot stir-fry, and go ahead, eat it straight from the pan.
Slideshow:More Stir Fry Recipes
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 It
In a small bowl, whisk together the chicken stock, soy sauce, garlic, sesame oil, honey, crushed red pepper, black pepper and cornstarch. Set aside.
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.
Heat the remaining tablespoon of oil in the skillet. Add the peppers, broccoli, and carrots, and cook until crisp-tender, 3 to 5 minutes.
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.
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