Description
This easy Chicken Stir Fry recipe is a vibrant and healthy dish that can be made in just 20 minutes. Packed with lean chicken and an array of colorful vegetables, it features a delicious sauce crafted from honey, soy sauce, and toasted sesame oil. This quick meal is perfect for busy weeknights or impressing guests, offering a delightful combination of flavors that your family will love.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast (cut into 1-inch cubes)
- 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)
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- Salt and pepper to taste
Instructions
- Prepare the chicken and vegetables by cutting the chicken into cubes and chopping the veggies. Set aside.
- In a wok or large skillet over medium-high heat, add 1 tablespoon of olive oil. Season chicken with salt and pepper, then cook for about 5-7 minutes until browned and cooked through. Remove from heat.
- In the same skillet, add another tablespoon of olive oil if needed. Sauté broccoli, yellow bell pepper, red bell pepper, and baby carrots for about 3-4 minutes until tender-crisp.
- In a mixing bowl, combine minced ginger, garlic, corn starch mixed with cold water, chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk until smooth.
- Add the cooked chicken back to the skillet with the veggies. Pour the sauce over everything and stir well to coat all ingredients evenly. Cook for an additional 2-3 minutes.
- Serve over rice or noodles as desired.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 290
- Sugar: 26g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 70mg