Description
This easy Chicken Stir Fry recipe is packed with fresh vegetables and a flavorful homemade sauce featuring honey, soy sauce, and toasted sesame oil. Ready in just 20 minutes, this healthy and vibrant stir fry is perfect for a quick dinner that the whole family will love.
Ingredients
Protein
- 1 lb boneless, skinless chicken breast, cut into 1 inch cubes
- Salt and pepper to taste
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
Oil
- 2 tbsp olive oil, divided
- 1 tbsp toasted sesame oil
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
- 1/2 tsp crushed red pepper flakes
Instructions
- Prepare the Stir Fry Sauce: In a medium bowl, whisk together the corn starch and cold water until smooth. Add the chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes, then whisk again to combine fully. Set the sauce aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Season the chicken cubes with salt and pepper, then add them to the skillet in batches if necessary. Cook the chicken for 3 to 5 minutes, stirring occasionally, until fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
- Cook the Vegetables: Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil. Add the broccoli florets, yellow and red bell peppers, and sliced baby carrots. Stir occasionally and cook until the vegetables are crisp-tender, about 4 to 5 minutes. Add the 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. Stir everything together evenly.
- Add and Cook with Sauce: Whisk the prepared stir fry sauce once more, then pour it over the chicken and vegetables in the skillet. Stir gently to coat everything with the sauce evenly.
- Simmer: Bring the mixture to a boil, stirring occasionally. Allow it to boil for one full minute to thicken the sauce and finish cooking the flavors.
- Serve: Remove from heat and serve the chicken stir fry hot, ideally over steamed rice or alongside chow mein noodles for a complete meal.
Notes
- For a spicier dish, increase the amount of crushed red pepper flakes or add fresh chili slices.
- Feel free to swap in other vegetables like snap peas, mushrooms, or zucchini based on your preference.
- Use low sodium soy sauce to control the saltiness of the dish.
- Cooking chicken in batches ensures it browns evenly without overcrowding the pan.
- Serve immediately for the best texture; leftovers may become soggy when reheated.
