Description
This Chicken Stir Fry recipe is a quick and healthy weeknight dinner option featuring tender chicken breast and a colorful mix of fresh vegetables tossed in a flavorful homemade stir fry sauce. Ready in under 20 minutes, it’s perfect served over rice or chow mein for a satisfying meal bursting with sweet, savory, and spicy notes.
Ingredients
Units
Scale
Chicken and Vegetables
- 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 ginger
- 2 garlic cloves, minced
Stir Fry Sauce
- 1 tbsp corn starch
- 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 corn starch and cold water until smooth. Add chicken broth, low sodium soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk to combine and set aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken in batches if necessary, seasoning with salt and pepper. Cook for 3 to 5 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add broccoli florets, yellow and red bell peppers, and sliced baby carrots. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 to 4 minutes. Add minced ginger and garlic and cook for an additional minute until fragrant.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet and stir to mix well with the vegetables.
- Add Stir Fry Sauce: Whisk the prepared stir fry sauce once more, then pour it over the chicken and vegetables. Stir gently to combine everything evenly.
- Simmer the Stir Fry: Bring the mixture to a boil, stirring occasionally, and let it boil for one minute to thicken the sauce and coat the ingredients well.
- Serve: Remove from heat and serve hot with steamed rice or chow mein noodles for a complete meal.
Notes
- Cooking chicken in batches ensures even browning and prevents overcrowding the pan.
- Feel free to swap in your favorite vegetables like snap peas, mushrooms, or baby corn.
- Adjust the crushed red pepper flakes to control the spiciness of the dish.
- Use low sodium soy sauce and chicken broth to keep sodium levels moderate.
- Serve immediately for best texture; leftovers can be refrigerated and reheated gently.
