Chicken & Veggie Stir-Fry over Rice

Instructions

1. 1

   Start the rice so it’s ready when the stir-fry finishes — follow package directions. If you have cooked rice, warm it gently before serving.

2. 2

   Pat the chicken dry and slice thinly. Season lightly with salt and pepper. Thin slices cook quickly and stay tender — a little trick of mine.

3. 3

   Whisk together the sauce: soy sauce, vinegar, honey, minced garlic, and ginger. If you like it saucier, add the cornstarch slurry now and stir until smooth. Set aside.

4. 4

   Heat a large skillet or wok over high heat. Add 1–2 tbsp neutral oil. When shimmering, add the chicken in a single layer (work in batches if needed). Sear without moving for 1 minute, then stir-fry until just cooked through, about 3–4 minutes. Remove chicken to a plate.

5. 5

   In the same pan, add sesame oil and a touch more neutral oil if needed. Add the onion and harder vegetables (carrots, broccoli stems) first; stir-fry 2–3 minutes. Add quicker-cooking veggies (bell pepper, zucchini, snap peas) and stir 2 more minutes — you want them bright and slightly crisp.

6. 6

   Push veggies to the side, add the sauce to the center of the pan and let it bubble 20–30 seconds to thicken (if using slurry) or to warm through. Then toss the chicken back in and combine everything, coating with sauce. Taste and adjust: more soy for salt, honey for sweetness, or a splash of vinegar for brightness.

7. 7

   Serve the stir-fry over hot rice, sprinkle with sliced green onions and sesame seeds, and add red pepper flakes if you like a little heat.

8. 8

   Leftovers reheat nicely — add a splash of water when warming to loosen the sauce. Don’t overcook the veggies when reheating, dear; nobody wants soggy greens.