Description
A quick and easy chicken stir fry packed with colorful veggies and bold flavors, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 lb chicken breasts (boneless, skinless, sliced thinly)
- 2 cups broccoli florets (cut into bite-sized pieces)
- 1 small yellow onion (thinly sliced)
- 1 medium red bell pepper (thinly sliced)
- 1 medium carrot (peeled and thinly sliced)
- 2 cloves garlic (minced)
- 1 tbsp fresh ginger (grated)
- 1/4 cup soy sauce or tamari (low-sodium recommended)
- 1 tbsp toasted sesame oil
- 1 tbsp brown sugar or honey
- 1/2 teaspoon red pepper flakes (optional)
- 1 tbsp cornstarch
- 1 teaspoon kosher salt
- 2 tbsp avocado or vegetable oil (for stir-frying)
- 2 tbsp green onions (sliced, for garnish)
- 1 tbsp sesame seeds (for garnish)
Instructions
- Drizzle the avocado or vegetable oil into a large skillet or wok over medium-high heat. Allow it to warm up until shimmering.
- Add the thinly sliced chicken breasts. Stir-fry for about 5-7 minutes until fully cooked and golden brown.
- Toss in the onion, bell pepper, carrot, garlic, and ginger. Stir-fry for an additional 3-4 minutes until vegetables are slightly tender.
- In a small bowl, whisk together soy sauce, brown sugar or honey, cornstarch, red pepper flakes, and salt. Pour this mixture over the chicken and vegetables.
- Stir everything well to blend the flavors, cooking for 1-2 minutes until the sauce thickens.
- Sprinkle sliced green onions and sesame seeds on top before serving.
Notes
Prep ahead by slicing chicken and veggies to save time. Customize the spice level to your preference.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg