Description
A delicious and healthy chicken stir fry featuring tender chicken breast, crisp broccoli, colorful bell peppers, and sweet baby carrots, all tossed in a flavorful homemade stir fry sauce made with soy sauce, honey, and sesame oil. This quick and easy dish is perfect for a weeknight dinner and can be served over rice or chow mein noodles.
Ingredients
Units
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, low sodium 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. Add the cubed chicken in batches if needed to avoid overcrowding. Season with salt and pepper and cook for 3 to 5 minutes until the chicken pieces are cooked through and no longer pink inside. Remove the cooked chicken from the skillet and set aside.
- Sauté the Vegetables: Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the skillet. Add the broccoli florets, yellow and red bell pepper pieces, and sliced baby carrots. Cook, stirring occasionally, until the vegetables are crisp tender, about 4-5 minutes. Add the minced ginger and garlic and cook for an additional minute until fragrant.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Stir to combine everything evenly.
- Add the Stir Fry Sauce: Whisk the prepared stir fry sauce once more and pour it over the chicken and vegetables in the skillet. Stir gently to coat all the ingredients with the sauce.
- Simmer and Finish: Bring the mixture to a boil over medium heat, stirring occasionally. Let it boil for 1 minute to thicken the sauce and meld the flavors.
- Serve: Remove from heat and serve the chicken stir fry hot over steamed rice or chow mein noodles according to your preference.
Notes
- Cutting the chicken into uniform 1-inch cubes ensures even cooking.
- Cooking the chicken in batches prevents steaming and helps it brown nicely.
- You can substitute low sodium soy sauce with tamari for a gluten-free option.
- Adjust the amount of crushed red pepper flakes to control the spiciness.
- For a vegetarian version, replace chicken with firm tofu and use vegetable broth in the sauce.
- Serve immediately for the best texture and flavor.
