Chicken Stir-Fry
A quick and colorful chicken stir-fry with broccoli and bell peppers in a savory honey-soy sauce.
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
- In a small bowl, whisk together 1/4 cup low-sodium soy sauce, 1 tablespoon honey, 1 teaspoon cornstarch, and 1/4 cup water until smooth; set the sauce aside.
- Heat 2 tablespoons olive oil in a large skillet or wok over medium-high heat.
- Add the 1 lb chicken pieces to the hot skillet, season with salt and pepper, and cook, stirring occasionally, until browned and nearly cooked through, about 5 to 7 minutes.
- Increase the heat to high and add the minced garlic, minced ginger, 1 cup broccoli florets, sliced red and yellow bell peppers, and the thinly sliced carrot to the pan.
- Stir-fry the vegetables with the chicken for 3 to 4 minutes, until the vegetables are crisp-tender.
- Pour the reserved sauce over the chicken and vegetables, stir to combine, and cook for 2 to 3 more minutes until the sauce thickens and the chicken is cooked through.
- Taste and adjust salt and pepper if needed, then serve immediately.
Equipment
- Large Skillet or Wok
- Mixing Bowl
- Measuring Spoons and Cups
- Wooden spoon or spatula
Notes
- Cut chicken into uniform pieces for even cooking.
- Prepare all vegetables before heating the pan so stir-frying is quick.
- Use high heat when stir-frying for best texture.
- Adjust honey for sweetness to taste.