Chicken Stir-Fry
This Chicken Stir-Fry is a vibrant, quick meal packed with protein and veggies that will have your taste buds dancing!
Servings: 4 servings
Ingredients
- 1 lb boneless skinless chicken breast cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium carrot thinly sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1/4 cup low sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon cornstarch
- 1/4 cup water
- Salt and pepper to taste
Instructions
- Start by cutting your chicken breast into 1-inch pieces. Season lightly with salt and pepper.
- In a wok or large skillet, heat 2 tablespoons of olive oil over medium-high heat until hot.
- Add the chicken pieces to the hot oil in a single layer. Cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
- In the same skillet, add the broccoli, bell peppers, and carrot. Stir-fry for 3-4 minutes until vibrant and tender-crisp.
- Add the minced garlic and ginger, stirring for 30 seconds until fragrant.
- In a small bowl, whisk together the soy sauce, honey, cornstarch, and water. Pour over the vegetables and stir well.
- Return the chicken to the skillet and toss until the sauce thickens and coats everything, about 2-3 minutes.
- Serve hot over steamed rice or noodles.
Equipment
- Wok or large skillet
- Spatula
- Knife and cutting board
- Measuring Cups and Spoons
Notes
- This dish is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
- Feel free to swap in your favorite vegetables or proteins for customization.
- To make it spicier, add sliced jalapeños or sriracha to the sauce.