Description
A quick and colorful chicken stir fry packed with fresh vegetables and a flavorful homemade sauce. This easy recipe is perfect for a healthy weeknight dinner and can be served over rice or noodles for a satisfying meal your whole family will enjoy.
Ingredients
Scale
Chicken and Vegetables
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1/2 cup sugar snap peas
- 1 small carrot, julienned
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Salt and black pepper to taste
Sauce
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/4 cup chicken broth or water
- 1 teaspoon sesame oil (optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, chicken broth, and sesame oil. Set aside to allow the flavors to meld and the cornstarch to dissolve.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast, season with salt and pepper, and stir-fry for 4–5 minutes until the chicken is golden and cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
- Stir-fry the vegetables: Add the remaining tablespoon of vegetable oil to the skillet. Toss in the broccoli florets, red and yellow bell peppers, julienned carrot, and sugar snap peas. Stir-fry the vegetables for 3–4 minutes until they are crisp-tender but still vibrant and fresh.
- Add aromatics: Stir in the minced garlic and grated fresh ginger. Continue cooking for about 30 seconds until their aromas are released and the flavors start to meld.
- Combine chicken and sauce: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything and stir well to coat all the ingredients evenly.
- Finish cooking: Cook for another 1–2 minutes, stirring continuously, until the sauce thickens slightly and the dish is heated through thoroughly.
- Serve: Serve the chicken stir fry hot over steamed rice or noodles. For extra garnish, sprinkle with sesame seeds or sliced green onions if desired.
Notes
- Use low-sodium soy sauce to keep sodium levels moderate and allow better flavor control.
- For vegetarian version, substitute chicken with extra firm tofu and use vegetable broth instead of chicken broth.
- Adjust vegetable selection based on seasonal availability or personal preference.
- Make sure vegetables remain crisp-tender by not overcooking during stir-fry.
- Serve immediately for the best texture and flavor.
