chicken stir-fry
This quick chicken stir-fry is bursting with vibrant vegetables and coated in a mouthwatering sauce made from soy, honey, and a hint of sesame. Ready in just 30 minutes, it’s the perfect healthy dinner that delivers bold flavor and crisp textures in every bite. Whether you’re cooking for family or craving a better-than-takeout meal, this stir-fry will become a weeknight favorite.
Ingredients
- 1 lb boneless, skinless chicken breast cut into 1 inch cubes
- 2 tbsp olive oil
- 1/2 yellow bell pepper(cut into 1 inch pieces)
- 2 cups broccoli florets
- 1/2 red bell pepper(cut into 1 inch pieces)
- 1/2 cup cup baby carrots sliced
- 2 tsp minced ginger
- 2 cloves minced
- salt and pepper to taste
ingredient for Stir Fry Sauce
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp ow sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
Instructions
- first make the stir fry sauceIn a medium bowl, mix the cornstarch with cold water until smooth. Add the chicken broth, soy sauce, honey, sesame oil, and red pepper flakes. Whisk everything together until the sauce is silky and well combined. Set aside until ready to use.
- Then, warm a large skillet or wok over medium-high heat, then drizzle in a spoonful of olive oil to coat the surface.
- Add the chicken, sprinkle with salt and pepper, and cook for a few minutes until done. Remove from the pan.
- Lower the heat to medium and add the rest of the oil to the pan.
- Add the broccoli, peppers, and carrots. Cook, stirring now and then, until they’re just tender. Mix in the ginger and garlic and cook for one more minute.
- Add the chicken to the pan and stir everything together.
- Whisk the sauce, pour it over the chicken and veggies, then stir gently to blend everything together.
- Bring the mixture to a boil, stirring now and then, and let it bubble(boil) for one minute.
- You can eat it with steamed rice, noodles, or even on its own for a lighter meal.