Description
This vibrant Chicken Stir Fry combines tender chicken breast with crisp broccoli, colorful bell peppers, and sweet baby carrots, all coated in a flavorful homemade stir fry sauce featuring honey, soy sauce, and toasted sesame oil. Ready in under 20 minutes, it’s a perfect quick and healthy weeknight dinner served best over rice or chow mein.
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 the Stir Fry Sauce: In a medium bowl, whisk together the corn starch and cold water until smooth. Add the chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk thoroughly to combine and set aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Season the chicken cubes with salt and pepper, then add them to the skillet in batches if necessary. Cook each batch for 3 to 5 minutes until the chicken is fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
- Sauté the Vegetables: Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add broccoli florets, yellow and red bell peppers, and sliced baby carrots. Stir occasionally and cook just until the vegetables are crisp-tender. Add the minced ginger and garlic, cooking for an additional minute to release their flavors.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Stir well to combine all ingredients evenly.
- Add and Cook Sauce: Whisk the prepared stir fry sauce once more to recombine. Pour the sauce over the chicken and vegetables in the skillet. Stir gently to coat everything evenly. Increase the heat to medium-high and bring the mixture to a boil. Let it boil while stirring occasionally for 1 minute until the sauce thickens slightly.
- Serve: Remove from heat and serve the chicken stir fry hot over cooked rice or chow mein noodles as desired.
Notes
- Cutting all vegetables and chicken into uniform pieces helps them cook evenly.
- Use low sodium soy sauce and chicken broth to control sodium levels.
- Feel free to substitute any vegetables like snap peas or mushrooms based on preference.
- Cooking chicken in batches prevents overcrowding and ensures proper browning.
- Adjust crushed red pepper flakes according to desired spice level or omit for milder taste.
- Serve immediately to retain the crisp texture of the vegetables.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 75 mg
