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Overhead shot of seared chicken breast pieces and charred broccoli in a dark savory stir fry sauce.

Chicken and Vegetable Stir Fry with Glossy Mahogany Sauce

This Chicken and Vegetable Stir Fry features golden-seared chicken and charred vegetables in a rich, dark mahogany sauce. A 20-minute, better-than-takeout meal that is visually stunning and packed with savory flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Asian-Inspired
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry Ingredients
  • 1.5 lbs (680g) Chicken Breast cut into 1-inch pieces
  • 3 cups (225g) Broccoli Florets bite-sized
  • 2 medium (120g) Orange Carrots sliced into thin rounds
  • 1 large (150g) Red Bell Pepper sliced into strips
  • 2 tbsp (30ml) Vegetable Oil divided
  • 1/2 cup (120ml) Soy Sauce low-sodium preferred
  • 2 tbsp (30ml) Honey or brown sugar
  • 1/4 cup (60ml) Chicken Broth
  • 1 tbsp (8g) Cornstarch
  • 1 tbsp (15g) Fresh Ginger minced
  • 3 cloves Garlic minced

Equipment

  • 1 Large Wok or Skillet High heat is essential.
  • 1 Small mixing bowl For whisking the sauce.

Method
 

Prep and Sear
  1. In a small bowl, whisk together soy sauce, honey, chicken broth, and cornstarch. Set aside.
  2. Heat 1 tbsp oil in a wok over high heat. Add chicken in a single layer and sear until golden-brown, about 4-5 minutes. Remove and set aside.
Vegetables and Assembly
  1. Add remaining oil to the pan. Sauté broccoli, carrots, and peppers for 4 minutes until charred on the edges but crisp-tender.
  2. Add garlic and ginger for 30 seconds. Pour in the sauce and add chicken back to the pan. Toss for 1-2 minutes until the sauce is dark, glossy, and thick.

Notes

Pat the chicken dry before cooking to ensure a proper golden-brown sear.
Always whisk the sauce again immediately before pouring it into the pan to redistribute the cornstarch.