Description
This Chicken Stir Fry is a quick and easy weeknight meal that’s packed with flavor and nutrition. Tender chicken and colorful vegetables are cooked in a savory sauce, making it a delicious and satisfying dish.
Ingredients
Units
Scale
Stir Fry Sauce:
- 1/2 cup BBQ sauce
- 1/3 cup low-sodium soy sauce
- 1–2 tablespoons brown sugar
- 1/4 cup chicken broth
Stir Fry:
- 2 tablespoons olive oil, divided
- 2–3 boneless, skinless chicken breasts (about 1 1/2 – 2 lbs)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 bell peppers (red, orange, or yellow), chopped
- 3 cups chopped fresh broccoli
- 1 onion, thinly sliced (yellow, white, or sweet onion)
- 2 cloves garlic, minced or pressed
- 2 teaspoons grated fresh ginger
Instructions
- Make Sauce: Combine all the sauce ingredients in a small bowl and stir with a fork or whisk to combine. Set aside.
- Cook Chicken: In a large skillet pan with sides, over medium-high heat, add 1 tablespoon oil and let it heat until the pan is hot. Add the chunks of chicken and sprinkle salt and pepper over the chicken. Cook and stir occasionally for 4-5 minutes until the chicken is cooked through (165°F). Remove chicken to a plate and let it sit there while you cook the veggies.
- Sauté Vegetables: In the same pan, add the remaining 1 tablespoon olive oil and the bell peppers, broccoli, and onion. Cook for 2 minutes, then add the garlic and ginger. Stir and cook for another 2-3 minutes.
- Combine and Serve: Add the reserved chicken and the stir-fry sauce into the pan. Cook for 3-4 minutes until veggies are at desired tenderness. Serve the chicken stir fry over hot cooked rice, and garnish with green onions if wanted.
Notes
- Prep Ahead: Because this stir fry cooks quickly, it’s important to have the chicken and veggies all chopped up before you start cooking.
- Garlic and Ginger: You can use garlic and ginger paste instead of fresh.
- Bite-Sized Pieces: Make sure the veggies and chicken are cut into small, bite-sized pieces so they will cook quickly.
- Vegetables: The recipe calls for about 5-6 cups of fresh chopped veggies. Mix and match as you like. Add some mushrooms, thinly sliced carrots, or whatever else you want. Just make sure you stay within the 5-6 cup range of veggies.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 Serving
- Calories: 350kcal
- Sugar: 15g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg