Quick & Easy Chicken and Vegetable Stir-Fry
Quick & Easy Chicken and Vegetable Stir-Fry
Ingredients
For the Stir-Fry
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 bell pepper, any color, seeded and sliced
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Stir-Fry Sauce
- 1/2 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For Serving
- 4 cups cooked rice, hot, for serving
- 1 teaspoon sesame seeds, for garnish, optional
Instructions
- 1
Prepare all vegetables: cut chicken, chop broccoli, slice carrots, bell pepper, and onion, mince garlic, and grate ginger. In a medium bowl, whisk together all sauce ingredients (soy sauce, chicken broth, honey, rice vinegar, sesame oil, and cornstarch) until smooth. Set aside.
⏱️ 15 min
- 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min
- 3
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli, carrots, bell pepper, and onion. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.
⏱️ 5 min
- 4
Add the minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
⏱️ 1 min
- 5
Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the ingredients, about 2-3 minutes.
⏱️ 2 min
- 6
Serve the stir-fry immediately over hot cooked rice. Garnish with sesame seeds, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Quick & Easy Chicken and Vegetable Stir-Fry
For the Stir-Fry
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 4 cups broccoli florets
- 2 carrots, peeled and thinly sliced
- 1 bell pepper, any color, seeded and sliced
- 1/2 yellow onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Stir-Fry Sauce
- 1/2 cup soy sauce
- 1/4 cup chicken broth
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
For Serving
- 4 cups cooked rice, hot, for serving
- 1 teaspoon sesame seeds, for garnish, optional
Instructions
- 1
Prepare all vegetables: cut chicken, chop broccoli, slice carrots, bell pepper, and onion, mince garlic, and grate ginger. In a medium bowl, whisk together all sauce ingredients (soy sauce, chicken broth, honey, rice vinegar, sesame oil, and cornstarch) until smooth. Set aside.
⏱️ 15 min - 2
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
⏱️ 7 min - 3
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the broccoli, carrots, bell pepper, and onion. Stir-fry for 3-5 minutes, until vegetables are crisp-tender.
⏱️ 5 min - 4
Add the minced garlic and grated ginger to the vegetables and stir-fry for 1 minute until fragrant.
⏱️ 1 min - 5
Return the cooked chicken to the skillet with the vegetables. Give the prepared sauce a quick whisk again and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the ingredients, about 2-3 minutes.
⏱️ 2 min - 6
Serve the stir-fry immediately over hot cooked rice. Garnish with sesame seeds, if desired.