Easy Chicken Stir Fry Recipe
Introduction
This easy chicken stir fry is a quick and flavorful weeknight meal perfect for busy days. Packed with colorful vegetables and a savory sauce, it’s both healthy and satisfying. Ready in just 30 minutes, it’s great served on its own or over a bed of rice.
Ingredients
- 3 boneless chicken breasts (diced into 1-inch pieces)
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil (divided)
- 2 cups broccoli florets (diced into bite-size pieces)
- 1/2 yellow bell pepper (cut into 1-inch pieces)
- 1/2 red bell pepper (cut into 1-inch pieces)
- 1/2 cup carrots (shredded)
- 1/2 tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp sesame seeds
- 1 tbsp cornstarch
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp honey
Instructions
- Step 1: In a small bowl, whisk together the cornstarch, chicken broth, soy sauce, and honey. Set aside.
- Step 2: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and sauté for 3-5 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Step 3: Reduce heat to medium-high and add the remaining tablespoon of olive oil to the skillet. Add the broccoli, bell peppers, and shredded carrots. Cook, stirring occasionally, until the vegetables are tender but still crisp.
- Step 4: Stir in the ground ginger and minced garlic, cooking for 1-2 minutes until the garlic becomes aromatic.
- Step 5: Return the cooked chicken to the skillet. Pour in the prepared stir-fry sauce and stir well to coat the chicken and vegetables. Bring the mixture to a boil, stirring occasionally, and let it boil for 1 minute to thicken the sauce.
- Step 6: Sprinkle with sesame seeds and serve immediately, either on its own or over rice. Enjoy!
Tips & Variations
- For extra flavor, marinate the chicken in soy sauce and garlic for 15 minutes before cooking.
- Feel free to swap in your favorite vegetables like snap peas, mushrooms, or zucchini.
- Use low-sodium soy sauce to reduce salt content.
- Add a splash of rice vinegar or a pinch of red pepper flakes for a tangy or spicy kick.
Storage
Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Avoid overheating to keep the vegetables crisp.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs work well and add a bit more richness and moisture to the stir fry. Adjust the cooking time slightly until the chicken is cooked through.
What can I serve with this chicken stir fry?
This dish pairs perfectly with steamed white or brown rice, quinoa, or even noodles for a complete meal. You can also serve it as is for a low-carb option.
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Easy Chicken Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Easy Chicken Stir Fry recipe is a quick and flavorful meal perfect for busy weeknights. Tender chicken breast paired with crisp broccoli, colorful bell peppers, and shredded carrots comes together in a savory, slightly sweet sauce made of soy, honey, and ginger. Ready in just 30 minutes, it’s a healthy and satisfying dish that can be enjoyed on its own or served over rice.
Ingredients
Chicken
- 3 boneless chicken breasts, diced into 1 inch pieces
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp olive oil, divided
Vegetables
- 2 cups broccoli florets, diced into bite size pieces
- 1/2 yellow bell pepper, cut into 1 inch pieces
- 1/2 red bell pepper, cut into 1 inch pieces
- 1/2 cup carrots, shredded
Sauce & Seasoning
- 1/2 tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp sesame seeds
- 1 tbsp cornstarch
- 1/4 cup chicken broth
- 1/4 cup soy sauce
- 2 tbsp honey
Instructions
- Prepare the Sauce: In a small bowl, whisk together the cornstarch, chicken broth, soy sauce, and honey until smooth. Set aside to use later.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and sauté for 3-5 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside on a separate plate.
- Sauté the Vegetables: Reduce heat to medium-high and add the remaining 1 tablespoon of olive oil to the skillet. Add broccoli florets, yellow and red bell peppers, and shredded carrots. Cook, stirring occasionally, until the vegetables are tender but still crisp, about 4-5 minutes.
- Add Aromatics: Stir in ground ginger and minced garlic. Cook for 1-2 minutes more until the garlic becomes fragrant.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and stir well to coat everything evenly. Bring the mixture to a boil, stirring occasionally, and allow it to boil for about 1 minute until the sauce thickens.
- Finish and Serve: Sprinkle the stir fry with sesame seeds. Serve immediately as is, or over steamed rice for a complete meal. Enjoy!
Notes
- For extra heat, add a pinch of red pepper flakes when cooking the vegetables.
- To make this dish gluten-free, use tamari or a gluten-free soy sauce alternative.
- Chicken thighs can be substituted for breasts for a juicier texture.
- Cook vegetables just until tender-crisp to retain their color and nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Keywords: Easy chicken stir fry, quick chicken recipe, healthy chicken dinner, Asian chicken stir fry, weeknight meals, chicken and vegetables, savory honey soy sauce
