Description
This vibrant Chicken Stir Fry recipe combines tender chicken breast cubes with crisp broccoli, colorful bell peppers, and baby carrots in a savory homemade stir fry sauce. Ready in under 20 minutes, it’s a quick, nutritious, and flavorful meal perfect for a busy weeknight dinner. Serve it over rice or chow mein for a complete and satisfying dish.
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 the Stir Fry Sauce: In a medium bowl, whisk together the corn starch and cold water until smooth. Add the chicken broth, low sodium soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk thoroughly to combine and 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 in batches to avoid overcrowding. Cook for 3 to 5 minutes until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Reduce the 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. Stir occasionally and cook until vegetables are crisp-tender, about 3-4 minutes. 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 to combine evenly.
- Add the Sauce and Finish Cooking: Whisk the prepared stir fry sauce once more, then pour it over the chicken and vegetables in the skillet. Stir gently to coat everything evenly. Bring the mixture to a boil, stirring occasionally, and let it boil for 1 minute to thicken the sauce.
- Serve: Remove from heat and serve the chicken stir fry immediately over cooked rice or chow mein noodles, if desired, for a complete meal.
Notes
- Cook chicken in batches if needed to prevent steaming and ensure browning.
- Feel free to substitute vegetables with other favorites like snap peas or mushrooms.
- Adjust the crushed red pepper flakes to control the heat level of the dish.
- Low sodium soy sauce keeps the dish flavorful without excessive salt; regular soy sauce can be used but reduce added salt accordingly.
- For a gluten-free version, use tamari instead of soy sauce.
- Serve immediately for best texture; leftovers can be refrigerated and reheated.
