Description
A vibrant and healthy chicken stir fry featuring tender chicken breast cubes and crisp vegetables tossed in a flavorful homemade stir fry sauce. This quick and easy recipe is perfect for a nutritious weeknight dinner and pairs wonderfully with rice or chow mein.
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 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 everything together until fully combined and set the sauce aside.
- Cook 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. Add chicken in batches if necessary, cooking each batch for about 3 to 5 minutes until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Reduce heat to medium and add the remaining tablespoon of olive oil to the skillet. Add broccoli florets, yellow and red bell peppers, and sliced baby carrots. Cook while stirring occasionally, just until the vegetables are crisp-tender, about 3 to 4 minutes. Then add the 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. Stir everything together to combine evenly.
- Add Sauce and Simmer: Whisk the prepared stir fry sauce once more and pour it over the chicken and vegetables in the skillet. Stir gently to combine. Bring the mixture to a boil, stirring occasionally, and let it boil for one full minute to thicken the sauce.
- Serve: Remove from heat and serve your chicken stir fry hot. It pairs beautifully with steamed rice or chow mein noodles for a complete meal.
Notes
- Cut chicken into uniform pieces to ensure even cooking.
- Cook chicken in batches if your skillet is small to avoid overcrowding, which helps achieve a nice sear.
- You can adjust the crushed red pepper flakes based on your preferred spice level.
- Use low sodium soy sauce and chicken broth to control sodium content.
- Feel free to swap vegetables with your favorites such as snap peas, mushrooms, or baby corn.
- Stir the sauce before adding it to the skillet as corn starch tends to settle at the bottom.
