A quick and healthy chicken stir fry loaded with fresh vegetables and a savory-sweet honey-soy sauce. High in protein, fiber-rich, and ready in just 20 minutes, this colorful dish is perfect for a nutritious weeknight dinner or meal prep.
1lbbonelessskinless chicken breast, cut into 1-inch cubes
Saltto taste
Pepperto taste
2tbspolive oildivided
2cupsbroccoli florets
½yellow bell peppercut into 1-inch pieces
½red bell peppercut into 1-inch pieces
½cupbaby carrotssliced
2tspfresh gingerminced
2garlic clovesminced
For the Stir Fry Sauce:
1tbspcornstarch
2tbspcold water
¼cuplow-sodium chicken broth
3tbsplow-sodium soy sauce
¼cuphoney
1tbsptoasted sesame oil
½tspcrushed red pepper flakes
Instructions
Prepare the Stir Fry Sauce: In a medium-sized bowl, start by combining 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk them together until smooth, forming a thin slurry. Next, gradually add ¼ cup low-sodium chicken broth, 3 tablespoons of soy sauce, ¼ cup honey, 1 tablespoon toasted sesame oil, and ½ teaspoon crushed red pepper flakes. Whisk everything thoroughly until fully combined. Set this flavorful sauce aside; it will coat your chicken and vegetables beautifully later.
Heat the Pan and Oil: Place a large skillet or wok over medium-high heat. Once the pan is hot, add 1 tablespoon of olive oil and allow it to shimmer slightly. This ensures your chicken won’t stick and develops a nice, golden exterior. Heating the oil before adding ingredients is key to a perfect stir fry.
Cook the Chicken: Carefully add the cubed chicken breast to the hot skillet, spreading the pieces in a single layer. Sprinkle with salt and pepper to taste. Let the chicken cook undisturbed for 2-3 minutes to achieve a light sear, then stir occasionally until all pieces are cooked through and slightly golden, about 3–5 minutes total. Once done, remove the chicken from the skillet and transfer it to a plate. This prevents overcooking while you cook the vegetables.
Sauté the Vegetables: Lower the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Start with the broccoli florets, followed by the yellow and red bell peppers, and finally the sliced baby carrots. Stir the vegetables occasionally, cooking them just until they are crisp-tender, about 3–4 minutes. The goal is to maintain their vibrant color, natural crunch, and nutrients.
Add Aromatics: Add 2 teaspoons of minced ginger and 2 cloves of minced garlic to the vegetables. Stir continuously for about 1 minute until the aroma fills your kitchen. Ginger and garlic add layers of flavor and freshness that elevate the dish, so don’t skip this step.
Return the Chicken to the Skillet: Once the vegetables are tender but still crisp, return the cooked chicken pieces to the skillet. Gently toss everything together, ensuring the chicken and vegetables are evenly distributed. This step blends the flavors and prepares the dish for the sauce.
Pour and Combine the Sauce: Give the prepared stir fry sauce a quick whisk to ensure it is well-mixed. Pour the sauce evenly over the chicken and vegetables in the skillet. Use a spatula or wooden spoon to gently stir and coat every piece. The sauce will begin to thicken as it heats, creating a glossy, flavorful coating.
Simmer Briefly: Turn the heat slightly higher and bring the mixture to a gentle boil. Stir occasionally and allow it to bubble for about 1 minute. This helps the sauce thicken perfectly and cling to the chicken and vegetables without becoming too sticky.
Serve and Enjoy: Remove the skillet from heat and serve your Chicken Stir Fry immediately. For a complete meal, pair it with steamed rice, brown rice, or chow mein noodles. Garnish with sesame seeds or sliced green onions if desired. The dish is vibrant, packed with protein and fiber, and ready to impress your family with its bold flavors.
Notes
Use fresh vegetables for the best texture and flavor; frozen vegetables can be substituted but may release extra water.
Slice chicken evenly to ensure uniform cooking.
Stir fry sauce can be prepared in advance and stored in the fridge for up to 2 days.
Adjust red pepper flakes according to your preferred spice level.
Cook chicken in batches if necessary to avoid overcrowding the pan, which helps it sear instead of steam.
Serve immediately for the best texture, as vegetables can become soggy if left too long.