Easy Chicken Stir Fry
Make this healthy and delicious chicken stir fry in 30 minutes—fast, flavorful, and family-friendly!
Ingredients
For the Chicken and Vegetables:
- 3 boneless chicken breasts diced into 1-inch pieces
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp olive oil divided
- 2 cups broccoli florets cut into bite-size pieces
- ½ yellow bell pepper chopped into 1-inch squares
- ½ red bell pepper chopped into 1-inch squares
- ½ cup shredded carrots
- ½ tsp ground ginger
- 2 tsp minced garlic
- 2 tbsp sesame seeds
For the Stir Fry Sauce:
- 1 tbsp cornstarch
- ¼ cup chicken broth
- ¼ cup soy sauce or Tamari for gluten-free
- 2 tbsp honey
Tip: Use low-sodium soy sauce if you want to control the salt levels in the final dish.
Instructions
Mix the Sauce
- In a small bowl, whisk together the cornstarch, chicken broth, soy sauce, and honey until smooth. Set it aside—this is your flavor bomb!
Cook the Chicken
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken, then season with salt and pepper. Sauté for about 3–5 minutes, turning occasionally, until the chicken is golden brown and cooked through. Transfer to a plate and set aside.
Stir Fry the Vegetables
- Add the remaining 1 tablespoon olive oil to the same skillet. Toss in the broccoli, bell peppers, and shredded carrots. Stir fry for about 5–6 minutes until the veggies are tender but still crisp.
Add Garlic and Ginger
- Stir in the minced garlic and ground ginger. Cook for 1–2 minutes until the garlic is fragrant but not burnt.
Combine Everything
- Return the cooked chicken to the skillet. Pour in the stir fry sauce and stir to combine. Bring everything to a gentle boil, letting the sauce thicken for 1 minute, coating every piece of chicken and veggie with glossy flavor.
Garnish and Serve
- Sprinkle with sesame seeds, stir once more, and serve hot. Pair with steamed white rice, brown rice, or noodles for a complete meal.