Chicken Stir-Fry Recipe - Kosher

Servings: 4

Yield: 4 main-dish portions

Prep Time: 15 minutes

Cook Time: 15 minutes

Difficulty: Easy

Cooking Vessel: Large wok or sauté pan

---

Ingredients

For the chicken and marinade:

1 lb (450 g) boneless, skinless chicken breast, thinly sliced

2 tsp kosher soy sauce

1 tsp cornstarch

1 tsp sesame oil (optional, for flavor)

For the stir-fry:

2 tbsp vegetable or canola oil

1 medium onion, thinly sliced

2 cloves garlic, minced

1-inch piece fresh ginger, grated

1 red bell pepper, thinly sliced

1 cup broccoli florets

1 medium carrot, julienned

1/2 cup snap peas or snow peas

2 green onions, sliced diagonally

2 tbsp kosher soy sauce

1 tbsp rice vinegar

1 tbsp honey or agave syrup

Salt and black pepper, to taste

1 tsp sesame seeds (optional, for garnish)

Optional for serving:

Steamed white or brown rice, or quinoa

---

Instructions

1. Marinate the chicken:

In a bowl, combine the sliced chicken with 2 tsp soy sauce, 1 tsp cornstarch, and sesame oil. Let it marinate for at least 10 minutes while prepping vegetables.

2. Prepare vegetables:

Wash, peel, and cut all vegetables as listed. Keep them ready for quick cooking.

3. Cook the chicken:

Heat 1 tbsp vegetable oil in a large wok or sauté pan over medium-high heat. Add marinated chicken and stir-fry until fully cooked and lightly browned, about 5–6 minutes. Remove chicken from pan and set aside.

4. Cook vegetables:

Add remaining 1 tbsp oil to the same pan. Add onion, garlic, and ginger; sauté for 1–2 minutes until fragrant. Add bell pepper, broccoli, carrot, and snap peas. Stir-fry for 3–4 minutes until vegetables are crisp-tender.

5. Combine chicken and sauce:

Return chicken to the pan. Add 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Toss to coat evenly and heat through, about 2 minutes. Adjust seasoning with salt and pepper if needed.

6. Serve:

Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice or quinoa.

---

Nutritional Information (per serving, approx.)

Calories: 280 kcal

Protein: 28 g

Carbohydrates: 15 g

Dietary Fiber: 3 g

Sugars: 6 g

Fat: 12 g

Saturated Fat: 2 g

Sodium: 550 mg

---

Dietary Adaptations

Gluten-free: Use tamari instead of soy sauce.

Low-sodium: Use reduced-sodium soy sauce.

Vegetarian: Substitute chicken with firm tofu or tempeh.

---

Tips & Troubleshooting

Cut vegetables uniformly for even cooking.

Do not overcrowd the pan; cook in batches if necessary.

Stir constantly to prevent burning.

If sauce is too thin, add 1 tsp cornstarch mixed with 2 tsp water to thicken.

---

Serving Suggestions

Serve over jasmine, basmati, or brown rice.

Garnish with fresh cilantro or chopped peanuts for extra flavor.

Pair with a light Asian-inspired soup, like miso or clear vegetable soup.

---

Notes

This recipe maintains kosher standards by using kosher-certified soy sauce and ensuring all meat is kosher.

The dish is versatile and can incorporate seasonal vegetables.

Prep all ingredients before cooking, as stir-fry cooks quickly and requires high heat.