Description
This flavorful chicken stir fry recipe combines tender cubes of chicken with crisp vegetables, all coated in a savory and slightly sweet stir fry sauce. Perfect for a quick and nutritious meal, it can be served over rice or noodles for a complete dish.
Ingredients
Units
Scale
Chicken and Vegetables
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- Salt and pepper to taste
- 2 tbsp olive oil, divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper, cut into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 cup baby carrots, sliced
- 2 tsp minced ginger
- 2 garlic cloves, minced
Stir Fry Sauce
- 1 tbsp cornstarch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
Instructions
- Prepare Stir Fry Sauce: In a medium-sized bowl, whisk together cornstarch and water. Add chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes, then whisk until smooth. Set aside.
- Cook Chicken: Add one tablespoon of olive oil to a large skillet or wok and heat over medium high. Add the chicken in batches if necessary, season with salt and pepper, and cook for 3 to 5 minutes until cooked through. Remove from skillet and set aside.
- Sauté Vegetables: Reduce heat to medium, add the remaining tablespoon of olive oil, then add broccoli, bell peppers, and carrots. Cook, stirring occasionally, until just crisp-tender, about 4-5 minutes. Add minced ginger and garlic, cook for an additional minute.
- Combine and Simmer: Return cooked chicken to the skillet. Whisk the stir fry sauce and pour over the chicken and vegetables. Stir gently to coat everything evenly. Bring to a boil, stirring occasionally, and let boil for one minute to thicken.
- Serve: Serve hot over steamed rice or noodles, garnished with sesame seeds or sliced green onions if desired.
Notes
- Adjust the level of red pepper flakes for spice preference.
- You can substitute other vegetables like snap peas or mushrooms.
- For a thicker sauce, add more cornstarch mixed with water.
- Use low sodium soy sauce and chicken broth to keep sodium levels lower.
Nutrition
- Serving Size: 1/4 of recipe (about 1.5 cups)
- Calories: 343 kcal
- Sugar: 19 g
- Sodium: 570 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 72 mg
