This quick and colorful chicken stir fry is loaded with crisp veggies and tossed in a savory-sweet sauce. It’s a one-pan meal that’s perfect for busy nights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 lb chicken breast, thinly sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 medium carrot, thinly sliced
2 cloves garlic, minced
1 tsp grated fresh ginger
2 tbsp soy sauce
1 tsp sesame oil
1 tbsp honey or brown sugar
1 tbsp rice vinegar or lime juice
1 tsp cornstarch (optional)
2 tbsp water (for slurry, if using)
2 tbsp neutral oil (like canola or avocado oil)
Salt and pepper, to taste
Green onions and sesame seeds (optional)
Instructions
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Slice chicken and vegetables.
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In a small bowl, mix soy sauce, sesame oil, honey, vinegar, and cornstarch slurry if using.
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Heat oil in a skillet or wok over medium-high heat.
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Add chicken and cook until browned and cooked through, about 5–6 minutes. Remove from pan.
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Add more oil if needed and stir fry vegetables until crisp-tender, about 4–5 minutes.
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Add garlic and ginger; cook for 30 seconds.
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Return chicken to the pan and pour in sauce.
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Stir and cook for 2–3 minutes until heated through and glossy.
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Garnish and serve immediately.