Description
This delicious chicken stir fry combines tender chicken cubes with vibrant vegetables in a savory, sweet, and slightly spicy sauce. Quick to prepare, it’s a perfect weeknight meal that packs a flavorful punch with fresh ginger, garlic, and a honey-soy glaze. Serve over rice or chow mein for a complete, satisfying dish.
Ingredients
Units
Scale
Chicken
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
Vegetables
- 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
Sauces and Seasonings
- Salt and pepper to taste
- 2 tbsp olive oil, divided
- 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-sized bowl, whisk together the cornstarch and cold water until smooth. Add the chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes, whisking until well combined. Set aside.
- Cook Chicken: Add one tablespoon of olive oil to a large skillet or wok and heat over medium-high heat. Add the chicken cubes, season with salt and pepper, and cook for 3 to 5 minutes until cooked through and browned. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: Reduce the heat to medium, add the remaining tablespoon of olive oil to the skillet, then add the broccoli, bell peppers, and carrots. Cook, stirring occasionally, until just crisp tender, about 4-5 minutes. Add the ginger and garlic, cooking for an additional minute until fragrant.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. Whisk the stir fry sauce again and pour over the mixture. Stir gently to combine everything evenly.
- Finish Cooking: Bring the mixture to a boil, stirring occasionally, and cook for about 1 minute until the sauce thickens slightly.
- Serve: Remove from heat and serve hot over cooked rice or chow mein noodles for a complete meal.
Notes
- For extra flavor, garnish with sliced green onions or toasted sesame seeds.
- You can substitute chicken with tofu or shrimp for different protein options.
- Adjust the red pepper flakes to your preferred spice level.
Nutrition
- Serving Size: 1 plate
- Calories: 343 kcal
- Sugar: 19 g
- Sodium: 570 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 72 mg
