See New Project is a straightforward, versatile dish that combines fresh vegetables, protein, and a savory sauce into a one-pan meal. It’s perfect for busy weeknights because it comes together quickly, uses common ingredients, and can be adapted to whatever you have on hand. The key to its success is the balance of textures—crisp-tender vegetables, juicy protein, and a glossy, flavorful sauce that coats everything beautifully.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 tablespoons (30 ml) vegetable oil, divided
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1 medium broccoli crown, cut into small florets (about 2 cups / 150 g)
- 1 medium carrot, peeled and julienned
- 3 cloves garlic, minced
- 1 tablespoon (15 ml) freshly grated ginger
- 1/4 cup (60 ml) low-sodium soy sauce
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 ml) rice vinegar
- 1 teaspoon (5 ml) toasted sesame oil
- 1 tablespoon (8 g) cornstarch
- 1/4 cup (60 ml) cold water
- Cooked rice or noodles, for serving
- Optional garnish: sesame seeds, sliced green onions
Instructions
- In a small bowl, whisk together the soy sauce, honey, rice vinegar, and sesame oil. Set aside.
- In another small bowl, dissolve the cornstarch in the cold water, stirring until smooth. Set aside.
- Heat 1 tablespoon (15 ml) of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer (work in batches if needed). Cook, stirring occasionally, until golden brown and cooked through, about 6–8 minutes. The internal temperature should reach 165°F (74°C) as checked with a food thermometer, which is the USDA FSIS safe minimum for poultry. Remove the chicken to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon (15 ml) of vegetable oil to the skillet. Add the bell peppers, broccoli, and carrot. Stir-fry for 4–5 minutes, until the vegetables are crisp-tender.
- Add the garlic and ginger, and cook for 30 seconds until fragrant.
- Return the cooked chicken to the skillet. Pour in the soy sauce mixture and stir to combine.
- Give the cornstarch slurry a quick stir, then pour it into the skillet. Cook, stirring constantly, until the sauce thickens and coats the chicken and vegetables, about 1–2 minutes.
- Serve immediately over cooked rice or noodles, garnished with sesame seeds and green onions if desired.
Tips
- Substitutions: Swap chicken for shrimp, beef, or firm tofu (for tofu, press it dry and cook until golden). Use tamari or coconut aminos instead of soy sauce for a gluten-free option. For a lower-carb version, serve over cauliflower rice.
- Prep ahead: Cut all vegetables and chicken in advance and store them separately in the refrigerator for up to 24 hours. This makes the actual cooking time even faster.
- Don’t overcrowd the pan: If you add too much chicken at once, it will steam rather than brown, resulting in a less flavorful dish. Cook in batches if necessary.
- Adjust the sauce: Taste the sauce before adding the slurry. If you prefer it sweeter, add a little more honey; if you like it tangier, add a splash more vinegar.
Serving Suggestions
Serve See New Project over steamed jasmine rice, brown rice, or your favorite noodles. For a complete meal, add a side of steamed edamame or a simple cucumber salad with a sesame-ginger dressing. A sprinkle of crushed red pepper flakes adds a pleasant heat.
Variations
- Vegetarian Version: Replace the chicken with 1 lb (450 g) of extra-firm tofu, cubed and pan-fried until crispy. Use vegetable broth instead of chicken broth if you make a sauce from scratch.
- Spicy Version: Add 1–2 teaspoons of sriracha or chili garlic sauce to the sauce mixture for a kick.
- Nutty Version: Stir in 2 tablespoons of peanut butter or almond butter to the sauce for a rich, nutty flavor.
- Add More Veggies: Feel free to add snap peas, mushrooms, baby corn, or water chestnuts. Just adjust the stir-fry time accordingly.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place in a skillet over medium heat with a splash of water or broth to loosen the sauce, stirring until heated through. Alternatively, microwave in 30-second intervals, stirring between each, until hot. The vegetables will soften upon reheating, but the flavor will remain delicious. Freezing is not recommended, as the vegetables and sauce can become mushy.
Frequently Asked Questions
Can I use frozen vegetables? Yes, you can use a frozen stir-fry mix. Thaw them first and pat dry to remove excess moisture, then add them to the skillet and reduce the cooking time by a couple of minutes.
What if I don’t have rice vinegar? You can substitute with apple cider vinegar or white wine vinegar. Add a pinch of sugar to mimic the mild sweetness of rice vinegar.
How do I make this dish gluten-free? Use tamari or coconut aminos instead of soy sauce, and ensure your cornstarch is certified gluten-free (most are). Serve with rice or rice noodles.
Can I make it ahead of time? Yes, you can prepare the sauce and chop the vegetables a day ahead. However, it’s best to cook the dish fresh, as the vegetables lose their crispness when reheated.
Why is my sauce lumpy? Lumps usually occur if the cornstarch slurry isn’t mixed well before adding, or if the sauce is added too quickly. Whisk the slurry thoroughly and pour it in slowly while stirring constantly.
Is it necessary to use a food thermometer? For chicken, yes. The USDA FSIS recommends cooking poultry to a safe minimum internal temperature of 165°F (74°C) to ensure it’s safe to eat. A thermometer is the only reliable way to check.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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