Description
This Easy Chicken Stir Fry recipe is a quick and flavorful weeknight meal made with tender diced chicken breasts, a colorful mix of fresh broccoli, bell peppers, and shredded carrots, all coated in a savory and slightly sweet sauce. Finished with toasted sesame seeds, this dish is perfect served on its own or over rice for a wholesome dinner.
Ingredients
Scale
For the Chicken and Vegetables:
- 3 boneless chicken breasts, diced into 1-inch pieces
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp olive oil, divided
- 2 cups broccoli florets, cut into bite-size pieces
- ½ yellow bell pepper, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch pieces
- ½ cup carrots, shredded
- ½ tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp sesame seeds
For the Stir Fry Sauce:
- 1 tbsp cornstarch
- ¼ cup chicken broth
- ¼ cup soy sauce
- 2 tbsp honey
Instructions
- Prepare the stir fry sauce: In a small bowl, whisk together 1 tablespoon cornstarch, ¼ cup chicken broth, ¼ cup soy sauce, and 2 tablespoons honey until smooth. Set this sauce mixture aside.
- Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken breasts and season them with ½ teaspoon salt and ½ teaspoon pepper. Sauté the chicken for 3 to 5 minutes, stirring occasionally, until the pieces are browned and cooked through. Remove the chicken from the skillet and set aside on a separate plate.
- Sauté the vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Add the broccoli florets, yellow bell pepper, red bell pepper, and shredded carrots. Cook while stirring occasionally until the vegetables become tender but remain crisp.
- Add flavorings: Stir in ½ teaspoon ground ginger and 2 teaspoons minced garlic with the vegetables. Cook for 1 to 2 minutes until the garlic is fragrant, enhancing the flavors.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared stir fry sauce over the mixture and stir well to evenly coat all ingredients. Bring the stir fry to a boil while stirring occasionally, and let it boil for 1 minute to thicken the sauce.
- Garnish and serve: Sprinkle 2 tablespoons of sesame seeds over the top as a finishing touch. Serve the stir fry warm, either on its own or over cooked rice for a complete meal.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days to maintain freshness.
- For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
- You can add other vegetables like snap peas or mushrooms to vary the flavors and textures.
- Serve with steamed rice or noodles to make the meal more substantial.
- Adjust the honey in the sauce depending on your preferred level of sweetness.
