Ingredients
Scale
- 20 ounces skinless boneless chicken breast
- ½ teaspoon Kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- ¾ cup water
- 2½ tablespoons soy sauce
- 1½ tablespoons granulated sugar
- 1 teaspoon toasted sesame oil
- 1 pound mixed vegetables (e.g., bell peppers, broccoli, carrots)
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (peeled and minced)
- Oil (as needed for cooking)
Instructions
- In a mixing bowl, combine sliced chicken with salt, baking soda, and cornstarch. Let it sit for about 10 minutes.
- Whisk together water, soy sauce, sugar, and sesame oil in another bowl to create the stir fry sauce.
- Heat oil in a wok over medium-high heat and stir-fry the marinated chicken until golden brown (5-7 minutes). Remove from the pan.
- Add minced garlic and ginger to the wok; stir-fry briefly before adding mixed vegetables and cooking until tender (3-4 minutes).
- Return chicken to the wok along with the sauce; cook until thickened (2-3 minutes). Serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 70mg