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Chicken Stir Fry with Colorful Vegetables

A close-up shot of a white bowl filled with delicious chicken stir fry with vegetables, including broccoli, carrots, bell peppers, and green beans.

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A quick and healthy chicken stir fry packed with colorful vegetables in a savory-sweet sauce. Perfect for a weeknight dinner or meal prep.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 2 tbsp olive oil, divided
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup snap peas
  • 1 carrot, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • For the Sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp cornstarch

Instructions

  1. In a medium bowl, toss chicken pieces with 1 tbsp soy sauce and 1 tsp cornstarch. Set aside.
  2. In a small bowl, whisk together all sauce ingredients: 1/4 cup soy sauce, honey, rice vinegar, sesame oil, and 1 tsp cornstarch. Set aside.
  3. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from skillet and set aside.
  4. Add the remaining 1 tbsp olive oil to the skillet. Add broccoli, bell peppers, snap peas, and carrots. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
  5. Add minced garlic and grated ginger to the skillet and stir-fry for 30 seconds until fragrant.
  6. Return the cooked chicken to the skillet.
  7. Pour the prepared sauce over the chicken and vegetables. Stir constantly until the sauce thickens, about 1-2 minutes.
  8. Serve immediately over rice or noodles.

Notes

  • For a gluten-free option, use tamari instead of soy sauce.
  • Feel free to swap vegetables based on what you have on hand.
  • This stir fry is excellent for meal prep bowls. Portion into containers with your favorite grain for easy lunches.

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