Easy Chicken Stir Fry
A quick and tasty chicken stir fry perfect for busy weeknights, featuring a delightful sauce and fresh vegetables.
Ingredients
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1/4 cup chopped green onions for garnish (optional)
Sauce Ingredients
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1 clove garlic, minced
- 1/2 tsp ground ginger
Serving Base
- Cooked rice, for serving
Instructions
Preparation
- In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, sesame oil, minced garlic, and ground ginger. Set aside for later.
Cooking Chicken
- Heat vegetable oil in a large skillet over medium-high heat.
- Add cubed chicken and cook for 5-7 minutes until browned and cooked through. Remove chicken from the skillet and set aside.
Stir-fry Vegetables
- In the same skillet, add sliced red bell pepper, green bell pepper, onion, broccoli florets, and sliced carrots.
- Stir-fry for 3-5 minutes until slightly tender-crisp.
- Return the chicken to the skillet, pour in the sauce, and stir-fry for an additional 1-2 minutes until the sauce thickens and coats everything.
- Garnish with chopped green onions and serve hot over cooked rice.
Notes
Store leftovers in an airtight container for up to 4 days in the fridge or up to 3 months in the freezer. To reheat, use an air fryer or skillet to restore some crispness.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1.5gSodium: 900mgFiber: 5gSugar: 15g
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