This classic stir-fry is a staple for busy weeknights, delivering a perfect balance of textures and flavors. The chicken breast is cut into bite-sized strips and lightly coated with cornstarch, ensuring it stays tender and develops a slight crispiness when seared in a hot wok. It is tossed with a colorful medley of onions, peppers, celery, and mushrooms that retain their crunch. The dish is brought together with a simple, low-sodium sauce enriched with garlic and a splash of white wine, creating a savory glaze that clings to every piece. It’s a healthy, protein-packed meal that comes together in under 30 minutes. Serve it hot over steamed rice for a complete, satisfying dinner that feels both comforting and fresh.
Crispy Chicken Stir-Fry
Description
This classic stir-fry is a staple for busy weeknights, delivering a perfect balance of textures and flavors. The chicken breast is cut into bite-sized strips and lightly coated with cornstarch, ensuring it stays tender and develops a slight crispiness when seared in a hot wok. It is tossed with a colorful medley of onions, peppers, celery, and mushrooms that retain their crunch. The dish is brought together with a simple, low-sodium sauce enriched with garlic and a splash of white wine, creating a savory glaze that clings to every piece. It&# 226;ÂÂs a healthy, protein-packed meal that comes together in under 30 minutes. Serve it hot over steamed rice for a complete, satisfying dinner that feels both comforting and fresh.Ingredients
Directions
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Cut the boneless, skinless chicken breast into thin, bite-sized strips.
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In a bowl, toss the chicken strips with 3 tablespoons of low-sodium soy sauce and 1 tablespoon of cornstarch until evenly coated.
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Let the chicken marinate for 15 minutes to tenderize and absorb flavor.
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While the chicken marinates, slice the onion, green pepper, sweet red peppers, celery, and fresh mushrooms.
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Mince the garlic clove.
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In a small bowl, whisk together the remaining 1/2 cup chicken broth, 2 tablespoons dry white wine, and the remaining cornstarch until smooth.
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Heat 1 tablespoon of soy oil in a large wok or skillet over high heat until shimmering.
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Add the minced garlic to the hot oil and stir-fry for 30 seconds until fragrant.
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Add the sliced onion, green pepper, red peppers, celery, and mushrooms to the wok.
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Stir-fry the vegetables for 2-3 minutes until they are tender-crisp.
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Remove the vegetables from the wok and set aside on a plate.
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Add the marinated chicken strips to the hot wok in a single layer.
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Stir-fry the chicken for 2-3 minutes, stirring occasionally, until cooked through and slightly golden.
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Return the cooked vegetables to the wok with the chicken.
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Pour the broth and wine mixture over the chicken and vegetables.
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Stir constantly for 1-2 minutes until the sauce thickens and coats the ingredients.
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Serve immediately over cooked rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 140.5kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 0.9g5%
- Cholesterol 72.4mg25%
- Sodium 63.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.4g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
