Description
A fast, healthy, and savory stir fry made with chicken and fresh vegetables in a sweet-savory sauce. Ready in under 20 minutes with minimal cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized strips
- 2 cups broccoli florets, cut into small pieces
- 1 large red bell pepper, sliced into strips
- 2 medium carrots, julienned or matchstick cut
- 1 cup snap peas or snow peas
- 4–5 stalks green onions, chopped (whites and greens separated)
- 3 tablespoons soy sauce (low-sodium or tamari for gluten-free)
- 1/4 cup chicken broth (or vegetable broth)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons vegetable or canola oil
Instructions
- Prep ingredients: Cut chicken into strips, slice peppers, julienne carrots, trim broccoli, mince garlic, and grate ginger.
- Mix sauce ingredients (soy sauce, broth, vinegar, honey, garlic, ginger, sesame oil, red pepper flakes) in a small bowl. Mix cornstarch into the sauce to create a slurry.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken strips in a single layer and cook undisturbed for 2-3 minutes until seared. Flip and cook another 2-3 minutes until cooked through. Remove chicken to a plate.
- Add remaining 1 tablespoon oil to the same pan. Add carrots and broccoli, stir-frying for 2-3 minutes. Add bell peppers and snap peas, cooking another 2-3 minutes until tender-crisp. Add white parts of green onions and stir for 30 seconds.
- Pour the sauce mixture into the pan with the veggies. Stir constantly for 1-2 minutes until the sauce bubbles and thickens to a glossy consistency.
- Return the cooked chicken and any juices to the pan. Toss everything together until coated and heated through. Taste and adjust seasoning if needed.
- Serve immediately, topped with green onion tops.
Notes
Do not overcrowd the pan to ensure proper searing and avoid steaming. Cut vegetables uniformly for even cooking. Ensure the pan is hot before adding oil. Use a cornstarch slurry to thicken the sauce. Rotisserie chicken can be used to save time. Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze as vegetables will become mushy.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 320
- Sugar: 8
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 25
- Fiber: 4
- Protein: 28
Keywords: healthy chicken stir fry, quick weeknight dinner, one pan meal, rotisserie chicken recipe, gluten-free stir fry, low stress dinner, high protein meal