Chicken Stir-Fry

Quick-seared chicken pieces, juicy under a golden crust. Crunchy broccoli and carrots contrast with a glossy brown sauce that perfectly coats every ingredient.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 341
• Protein: 31 g
• Carbs: 16 g
• Fat: 14 g

Ingredients

• 500 g Chicken cutlet ( 2cm cubes )
• 200 g Broccoli ( small florets )
• 100 g Carrot ( thin matchsticks )
• 1 piece Red bell pepper ( sliced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 piece Garlic ( minced )
• 4 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Honey
• 1 tbsp Rice vinegar
• 1 tbsp Corn starch
• 1 tsp Ginger powder
• 2 tbsp Peanut oil
• 1 tbsp Sesame oil
• 15 g Fresh ginger ( peeled and finely minced )

Instructions

1. Poultry preparation

   Cut the chicken breasts into 2 cm cubes. In a bowl, mix them with a teaspoon of cornstarch so the meat stays tender during cooking.

2. Vegetable prep

   Cut the broccoli into small florets. Cut the carrot into thin sticks and the red pepper into strips. Mince the garlic, fresh ginger, and the white part of the spring onions.

3. Sauce mixture

   Mix the soy sauce, oyster sauce, honey, rice vinegar, ginger powder, and the remaining cornstarch. The mixture should be smooth.

4. Searing the chicken

   Heat the peanut oil in a wok or large skillet until it smokes slightly. Sear the chicken over high heat until a golden crust appears. Remove from the pan.

5. Stir-frying the vegetables

   In the same pan, add the vegetables, garlic, and fresh ginger. Stir-fry for 3 minutes, stirring constantly: they should remain firm and keep their bright color.

6. Final thickening

   Return the chicken to the pan, pour in the sauce and sesame oil. Let it boil for 1 minute: the sauce will thicken and become translucent, coating every ingredient.

Chef's tips

• Don't overcrowd the pan: if you have too much meat, sear it in two batches so it grills instead of boiling.
• Cornstarch is key: it creates a protective barrier on the chicken and gives the sauce its irresistible shine.

Storage

Keep for 3 days in the refrigerator in an airtight container. Reheat in a pan over very high heat to avoid softening the vegetables.