Description
A quick, flavorful chicken and vegetable stir fry with a savory homemade sauce, perfect for busy nights.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tbsp olive oil, divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper, cut into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 cup baby carrots, sliced
- 2 tsp minced fresh ginger
- 2 garlic cloves, minced
- For the stir fry sauce:
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes (optional)
Instructions
- Whisk together cornstarch and cold water until smooth. Add chicken broth, soy sauce, honey, sesame oil, and red pepper flakes. Whisk to combine.
- Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and cook for 3 to 5 minutes until browned and cooked through. Remove from skillet.
- Reduce heat to medium. Add remaining olive oil, and cook broccoli, bell peppers, and carrots until crisp-tender. Add ginger and garlic, cooking for 1 more minute.
- Return chicken to the skillet and stir everything together. Pour the sauce over the mixture and stir gently. Bring to a boil and let thicken for 1 minute. Serve hot.
Notes
- Use high heat for a perfect sear.
- Prep all ingredients in advance.
- Avoid overcrowding the pan for best results.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: chicken stir fry, quick dinner, easy meal, homemade stir fry