Description
This flavorful chicken stir fry recipe gets dinner on your table in under 20 minutes with tender chicken and crisp vegetables tossed in a savory sauce. Quick-cooking ingredients make it perfect for busy weeknights when you need something satisfying and straightforward for your family.
Ingredients
Scale
Protein:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup fresh broccoli florets
- 2 medium carrots, thinly sliced
- 2 green onions, chopped
Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
Instructions
- Cut your 1 lb of chicken breasts into bite-sized pieces and set them on a clean plate, then arrange your 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 1 cup of broccoli florets, 2 medium carrots, and 2 green onions nearby so everything is ready when you need it.
- Pour about 2 tablespoons of vegetable or canola oil into your wok and let it heat over medium-high heat for about 2 minutes until the surface shimmers.
- Spread your chicken pieces across the wok in a single layer and let them sit undisturbed for 3-4 minutes at 375°F until the bottoms turn golden, then stir and cook for another 2-3 minutes until cooked through; transfer to a bowl.
- Add your sliced bell peppers, broccoli florets, and carrot slices to the same wok and toss them continuously over medium-high heat for 4-5 minutes until they soften slightly but still have some crunch.
- Pour your 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of honey directly into the wok with the vegetables and stir everything together for about 30 seconds.
- Return the cooked chicken to your wok along with the 2 chopped green onions and toss everything at 375°F for 1 minute to warm through and coat all the pieces evenly.
- Plate your stir-fry immediately while it’s hot and serve alongside rice or noodles of your choice.
Notes
- Getting your ingredients prepped before you start cooking makes the entire process smoother since stir-frying happens fast and there’s no time to chop once the heat is on.
- A screaming hot wok is essential, so test the oil by letting a drop of water sizzle across the surface before adding your chicken.
- Don’t crowd the pan when searing chicken; giving each piece space ensures it browns properly instead of steaming, which takes about 5-7 minutes total.
- If your vegetables finish cooking before the chicken is done, remove them temporarily and add them back at the end so they stay crisp and don’t turn mushy.
- For a dairy-free or gluten-free version, swap regular soy sauce for tamari or coconut aminos, which work beautifully in the sauce.
- Prep Time: 10 minutes
- Cook Time: 9-13 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 70 mg