Description
A quick and easy chicken stir fry bursting with flavor, perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into strips
- 2 tbsp olive oil for sautéing
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup sweet baby carrots, halved
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup chicken broth
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- ½ tsp red pepper flakes (optional for spice)
Instructions
- Prepare the ingredients by cutting the chicken and vegetables as instructed.
- Heat 2 tablespoons of olive oil in a large skillet or wok over high heat.
- Add the chicken strips to the pan in a single layer. Let them sear for 4-5 minutes, then flip to cook the other side until no longer pink. Remove the chicken from the pan and set aside.
- In the same pan, add the vegetables. Sauté for about 3-4 minutes, stirring frequently until they start to soften but remain colorful and crisp.
- Add the minced garlic and ginger to the vegetables, stirring continuously for another minute until fragrant.
- Return the cooked chicken to the pan. Pour in the stir fry sauce, mixing all the ingredients well and allowing them to come together for another 2-3 minutes until thickened slightly and everything is well coated.
- Serve hot and enjoy!
Notes
Customize the dish by using firm tofu for a vegetarian option or tamari for gluten-free needs.
