Recipe by

Visit website

You can have a luscious, restaurant-quality meal ready in less than 20 minutes. I hope this meal makes your chaotic week at least a little better, and certainly more delicious.



Total time

20 minutes






  • ¼ cup low sodium soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp rice wine vinegar
  • 1 tbsp dark brown sugar
  • 2 tsp toasted sesame oil
  • 1 tbsp corn starch
  • crushed red pepper flakes
  • 2 tbsp canola or grapeseed oil
  • 1 lb boneless skinless chicken breasts (thinly sliced)
  • pinch coarse salt and ground black pepper
  • 1 large head broccoli (cut into florets)
  • 2 cups stir-fry veggies (red pepper strips, snap peas)
  • 2 cups cooked rice or quinoa
  • ½ cup cashews or peanuts, chopped and toasted
  • sriracha, for drizzling


  1. In a small bowl, whisk together soy sauce, fish sauce, rice wine vinegar, brown sugar and sesame oil. Vigorously whisk in corn starch until incorporated. Add a pinch of crushed red pepper flakes.

    Heat canola or grapeseed oil in a large wok or skillet to medium-high heat. Add chicken breast and season with salt and pepper. Cook for about 4-5 minutes, stirring frequently, until browned.

    Add broccoli and stir-fry vegetables and cook another 3-4 minutes, until just slightly tender. Add sauce and cook, stirring constantly, until sauce has thickened, about 2 minutes.

    Serve stir fry over cooked rice or quinoa and garnish with cashews/peanuts and Sriracha.
  2. View the recipe instructions at The Gourmet RD

View this recipe plus 5,000 more in our FREE app

Preview in browser for now