Description
This Chicken Stir Fry is a quick and flavorful dish featuring tender chicken breast, crisp broccoli, colorful bell peppers, and baby carrots tossed in a savory homemade stir fry sauce. Ready in just 18 minutes, it's a perfect weeknight meal that's both healthy and delicious.
Ingredients
Protein
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
Vegetables
- 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 ginger
- 2 garlic cloves, minced
Sauce & Seasonings
- Salt and pepper, to taste
- 2 tbsp olive oil, divided
- 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
Instructions
- Prepare Stir Fry Sauce: In a medium bowl, whisk together cornstarch and cold water until smooth. Add chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk the mixture well and set aside.
- Heat Oil and Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken, season with salt and pepper, and cook for 3 to 5 minutes until the chicken is cooked through. Remove chicken from the skillet and set aside.
- Sauté Vegetables: Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add broccoli florets, yellow and red bell peppers, and sliced baby carrots. Stir occasionally and cook until the vegetables are just crisp-tender, about 4-5 minutes. Then add minced ginger and garlic, cooking for an additional minute until fragrant.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables and stir well to combine all ingredients.
- Add Sauce and Cook: Whisk the prepared stir fry sauce once more and pour it over the chicken and vegetables in the skillet. Stir gently to distribute the sauce evenly.
- Simmer and Thicken: Bring the mixture to a boil over medium heat, stirring occasionally. Let it boil for 1 minute until the sauce thickens and coats the chicken and vegetables beautifully.
- Serve: Remove from heat and serve immediately. This stir fry pairs wonderfully with steamed rice or chow mein noodles.
Notes
- For extra protein, add tofu or shrimp along with chicken.
- Use gluten-free soy sauce or tamari if gluten sensitivity is a concern.
- The vegetables can be swapped with snap peas, mushrooms, or baby corn as desired.
- Adjust crushed red pepper flakes according to your preferred spice level.
- To keep chicken moist, do not overcook; remove promptly when done.
