Description
A quick and healthy Chicken Stir Fry featuring tender chicken breast, colorful bell peppers, broccoli, and carrots tossed in a flavorful homemade stir fry sauce with a touch of honey and toasted sesame oil. Perfect for a nutritious weeknight meal.
Ingredients
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 low sodium chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk until all ingredients are well combined and set the sauce aside.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken, seasoning with salt and pepper. Cook for 3 to 5 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the broccoli florets, yellow and red bell peppers, and sliced baby carrots. Stir occasionally, cooking just until the vegetables are crisp-tender, about 3-4 minutes. Add the minced ginger and garlic and cook for an additional minute until fragrant.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables and stir to combine everything evenly.
- Add Sauce and Finish Cooking: Whisk the prepared stir fry sauce again to ensure it’s well mixed, then pour it over the chicken and vegetables. Stir gently to coat all ingredients in the sauce. Bring the mixture to a boil while stirring occasionally, letting it boil for one minute until the sauce thickens and glossy.
- Serve: Remove from heat and serve immediately. This stir fry pairs wonderfully with steamed rice or chow mein noodles for a complete meal.
Notes
- For extra heat, increase crushed red pepper flakes or add a drizzle of sriracha.
- Vegetables can be substituted or added to your preference, such as snap peas or mushrooms.
- To make this dish gluten-free, use tamari or gluten-free soy sauce.
- Ensure to cut vegetables into uniform sizes to guarantee even cooking.
- Cook chicken in batches if your skillet is overcrowded to allow proper searing.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
