Quick Chicken and Veggie Stir-fry
Quick Chicken and Veggie 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 red bell pepper, seeded and thinly sliced
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Stir-fry Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, or to taste
For Serving
- 4 cups cooked rice
- 1 tablespoon sesame seeds, for garnish, optional
Instructions
- 1
In a small bowl, whisk together the soy sauce, chicken broth, honey, cornstarch, sesame oil, and red pepper flakes. Set aside.
⏱️ 3 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 the 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, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min
- 4
Add the sliced onion, minced garlic, and grated ginger to the skillet. Stir-fry for another 1-2 minutes until fragrant.
⏱️ 2 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 1-2 minutes.
⏱️ 2 min
- 6
Serve the stir-fry immediately over cooked rice, garnished with sesame seeds if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chicken and Veggie 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 red bell pepper, seeded and thinly sliced
- 1/2 yellow onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil, divided
For the Stir-fry Sauce
- 1/4 cup soy sauce
- 1/4 cup chicken broth
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes, or to taste
For Serving
- 4 cups cooked rice
- 1 tablespoon sesame seeds, for garnish, optional
Instructions
- 1
In a small bowl, whisk together the soy sauce, chicken broth, honey, cornstarch, sesame oil, and red pepper flakes. Set aside.
⏱️ 3 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 the 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, and red bell pepper. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
⏱️ 4 min - 4
Add the sliced onion, minced garlic, and grated ginger to the skillet. Stir-fry for another 1-2 minutes until fragrant.
⏱️ 2 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 1-2 minutes.
⏱️ 2 min - 6
Serve the stir-fry immediately over cooked rice, garnished with sesame seeds if desired.
⏱️ 1 min