Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup uncooked brown rice + 2 cups water + 1/2 tsp kosher salt
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 1 tbsp low-sodium soy sauce + 1 tbsp cornstarch (for chicken)
- 2 tbsp neutral oil (avocado/canola), divided
- 3 cups broccoli florets
- 2 cups sugar snap peas
- 2 bell peppers, thinly sliced (about 2 cups)
- 2 medium carrots, cut into matchsticks (about 1 cup)
- 1/4 cup low-sodium soy sauce, 1/2 cup chicken broth, 1 tbsp rice vinegar, 1 tbsp honey, 2 tsp toasted sesame oil, 3 cloves garlic (minced), 2 tsp fresh ginger (grated), 1 tbsp cornstarch
- 1/2 cup roasted unsalted cashews
- 2 green onions, sliced (optional)
Do This
- 1) Cook brown rice: simmer 1 cup rice + 2 cups water + 1/2 tsp salt, covered, 35 minutes; rest 10 minutes off heat.
- 2) Toss chicken strips with 1 tbsp soy sauce + 1 tbsp cornstarch; set aside 10 minutes while you chop veggies.
- 3) Whisk sauce: 1/4 cup soy, 1/2 cup broth, vinegar, honey, sesame oil, garlic, ginger, and 1 tbsp cornstarch.
- 4) Stir-fry chicken in 1 tbsp oil over high heat 4–5 minutes until browned and 165°F; remove to a plate.
- 5) Stir-fry veggies in remaining 1 tbsp oil 4–6 minutes until crisp-tender.
- 6) Return chicken, add sauce, and toss 1–2 minutes until glossy and thickened; fold in cashews.
- 7) Serve hot over brown rice; top with green onions (optional).
Why You’ll Love This Recipe
- Big color, big crunch: A rainbow of vegetables stays crisp-tender and fresh.
- Light, glossy sauce: Garlicky, savory, and gently sweet without feeling heavy.
- Weeknight-friendly: Straightforward steps and quick stir-fry cooking.
- Great leftovers: Reheats well for lunches, especially with extra rice.
Grocery List
- Produce: broccoli florets, sugar snap peas, bell peppers (2), carrots (2 medium), garlic, fresh ginger, green onions (optional)
- Dairy: none
- Meat: boneless, skinless chicken breast (1 lb)
- Pantry: brown rice, low-sodium soy sauce, cornstarch, chicken broth, rice vinegar, honey, toasted sesame oil, neutral oil (avocado/canola), roasted unsalted cashews, kosher salt, black pepper, crushed red pepper flakes (optional)
Full Ingredients
Brown Rice (serve underneath)
- 1 cup uncooked long-grain brown rice, rinsed
- 2 cups water
- 1/2 teaspoon kosher salt
Chicken
- 1 pound boneless, skinless chicken breast, sliced into 1/4-inch-thick strips (about 2 inches long)
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper
Vegetables
- 3 cups broccoli florets (bite-size)
- 2 cups sugar snap peas, strings removed if needed
- 2 cups thinly sliced bell peppers (about 2 medium peppers; red and yellow look especially nice)
- 1 cup carrot matchsticks (about 2 medium carrots)
Light Garlic-Soy Stir-Fry Sauce
- 1/4 cup low-sodium soy sauce
- 1/2 cup chicken broth
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons toasted sesame oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 teaspoons fresh ginger, finely grated
- 1 tablespoon cornstarch
- 1/8 teaspoon crushed red pepper flakes (optional)
For Stir-Frying & Finishing
- 2 tablespoons neutral oil (avocado, canola, or grapeseed), divided
- 1/2 cup roasted unsalted cashews
- 2 green onions, thinly sliced (optional)
Step-by-Step Instructions
Step 1: Cook the brown rice
In a medium saucepan, combine 1 cup rinsed brown rice, 2 cups water, and 1/2 teaspoon kosher salt. Bring to a boil over medium-high heat.
Once boiling, reduce to low heat, cover with a tight-fitting lid, and simmer for 35 minutes. Turn off the heat and let the rice sit (still covered) for 10 minutes. Fluff with a fork and keep covered until serving.
Step 2: Slice and velvet the chicken
Pat the chicken dry, then slice into thin strips (aim for 1/4-inch thick so it cooks fast and stays tender).
In a bowl, toss the chicken with 1 tablespoon low-sodium soy sauce, 1 tablespoon cornstarch, and 1/4 teaspoon black pepper until evenly coated. Let stand for 10 minutes while you prep the vegetables. This quick coating helps the chicken brown nicely and keeps it juicy.
Step 3: Prep the vegetables and whisk the sauce
Prepare all vegetables before you start cooking; stir-fries move quickly. Cut broccoli into bite-size florets, slice peppers thinly, cut carrots into matchsticks, and trim snap peas.
In a small bowl or measuring cup, whisk together the stir-fry sauce: 1/4 cup soy sauce, 1/2 cup chicken broth, 1 tablespoon rice vinegar, 1 tablespoon honey, 2 teaspoons toasted sesame oil, 3 minced garlic cloves, 2 teaspoons grated ginger, 1 tablespoon cornstarch, and optional 1/8 teaspoon red pepper flakes. Whisk until no cornstarch lumps remain.
Step 4: Sear the chicken
Heat a large wok or 12-inch skillet over high heat for 1 minute. Add 1 tablespoon neutral oil and swirl to coat.
Add the chicken in a single layer (cook in two batches if your pan is crowded). Stir-fry, flipping and tossing, for 4–5 minutes until browned and the thickest pieces reach 165°F on an instant-read thermometer. Transfer chicken to a clean plate.
Step 5: Stir-fry the vegetables until crisp-tender
Return the pan to high heat and add the remaining 1 tablespoon neutral oil. Add the broccoli and carrots first and stir-fry for 2 minutes.
Add the bell peppers and snap peas. Continue stir-frying for 2–4 minutes, stirring frequently, until the vegetables are bright and crisp-tender (you want them cooked but still snappy).
Step 6: Add sauce, return chicken, and glaze
Give the sauce one more quick whisk (cornstarch settles fast), then pour it into the hot pan. Stir constantly as it bubbles.
Return the chicken (and any juices on the plate) to the pan. Toss everything together for 1–2 minutes, until the sauce thickens to a light, glossy coating that clings to the chicken and vegetables.
Step 7: Finish with cashews and serve over rice
Turn off the heat and fold in 1/2 cup cashews so they stay crunchy.
Spoon fluffy brown rice into bowls, pile the veggie-loaded chicken stir-fry on top, and finish with sliced green onions if you like. Serve immediately while the vegetables are still crisp and the sauce is shiny.
Pro Tips
- Prep everything first: Once the pan is hot, the cooking goes fast. Keep chicken, veggies, and sauce within arm’s reach.
- Don’t crowd the pan: Crowding steams instead of sears. If needed, cook the chicken in two batches for better browning.
- High heat, short time: Stir-fries shine when veggies are crisp-tender, not soft. Keep things moving and taste as you go.
- Control sauce thickness: If the sauce gets too thick, splash in 1–2 tablespoons broth or water. If too thin, simmer 30–60 seconds longer.
- Extra crunch option: Toast the cashews in a dry skillet over medium heat for 3–4 minutes, stirring often, then add at the end.
Variations
- Make it vegetarian: Swap chicken for 14 oz extra-firm tofu, pressed and cubed. Toss tofu with 1 tablespoon soy sauce and 1 tablespoon cornstarch, then pan-sear until crisp before adding veggies.
- Make it spicy: Add 1–2 teaspoons chili garlic sauce or sriracha to the sauce, or sprinkle with crushed red pepper at the end.
- Change the nut: Use 1/2 cup peanuts or sliced almonds instead of cashews for a different crunch.
Storage & Make-Ahead
Store leftovers in airtight containers in the refrigerator for up to 4 days. For best texture, store rice separately from the stir-fry if possible.
Reheat in a skillet over medium heat with a small splash of water or broth for 3–5 minutes, stirring until hot, or microwave in 45-second bursts until warmed through.
Make-ahead tip: Chop the vegetables and mix the sauce up to 24 hours in advance. Keep the sauce covered in the fridge and whisk again right before using.
Nutrition (per serving)
Approximate, including 1/4 of the cooked brown rice and all sauce/cashews: 560 calories, 41 g protein, 60 g carbohydrates, 18 g fat, 8 g fiber, 980 mg sodium.
