Description
A quick and flavorful chicken stir fry featuring tender chicken pieces, crisp vegetables, and a savory sauce made with soy, honey, and ginger. Perfect for a healthy weeknight dinner.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- Salt and black pepper, to taste
- 2 tbsp olive oil, divided
- 2 cups broccoli florets
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- ½ cup baby carrots, sliced
- 2 tsp minced fresh ginger
- 1 tbsp minced garlic
- For the Stir Fry Sauce: ½ cup chicken broth
- ¼ cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- Garnish (optional): sliced green onions, sesame seeds
Instructions
- Cut the chicken breast into uniform 1-inch cubes. Season generously with salt and black pepper.
- In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken (in batches if necessary to avoid overcrowding) and stir-fry for 3-5 minutes until it’s cooked through and lightly browned. Remove the cooked chicken from the skillet and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the broccoli florets, yellow and red bell peppers, and sliced baby carrots. Stir-fry for 5-7 minutes, or until the vegetables are crisp-tender.
- Add the minced ginger and minced garlic to the vegetables, stirring constantly for about 1 minute until fragrant.
- While the vegetables cook, prepare the stir-fry sauce: In a small bowl, whisk together the chicken broth, soy sauce, honey, rice vinegar, cornstarch, and sesame oil until smooth.
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir-fry sauce over the chicken and vegetables. Bring the mixture to a boil, stirring constantly, then reduce the heat and simmer for 1-2 minutes until the sauce thickens and coats everything nicely.
- Serve the stir fry immediately, garnished with sliced green onions and sesame seeds, if desired. It pairs wonderfully with steamed rice or noodles.
Notes
- This recipe is versatile; substitute vegetables based on preference or availability.
- For a gluten-free version, use tamari instead of soy sauce.
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C).