Description
This easy and flavorful Chicken Stir Fry recipe features tender boneless chicken breast sautéed with fresh broccoli, bell peppers, and carrots in a savory homemade stir fry sauce. Perfect for a quick weeknight dinner, it combines a perfect balance of sweet, spicy, and savory flavors, and is best served over steamed rice or chow mein noodles.
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 aside.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken seasoned with salt and pepper. Cook for 3 to 5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
- Sauté the vegetables: Reduce the heat to medium. 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 the minced ginger and garlic and cook for an additional minute until fragrant.
- Combine chicken and vegetables: Return the cooked chicken to the skillet with the vegetables and stir to combine everything evenly.
- Add the stir fry sauce and finish cooking: Whisk the prepared stir fry sauce again and pour it over the chicken and vegetables. Stir gently to coat all ingredients. Bring the mixture to a boil while stirring occasionally, and let it boil for 1 minute until the sauce thickens and becomes glossy.
- Serve: Remove from heat and serve the chicken stir fry hot with steamed rice or chow mein noodles, if desired.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adjust the amount of crushed red pepper flakes to control the spiciness of the dish.
- Vegetables can be swapped or added according to preference; snap peas or mushrooms are good options.
- Cut chicken into uniform pieces to ensure even cooking.
- Make sure the pan is hot enough when cooking chicken to get a nice sear.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
