Ingredients
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 corn starch
- 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 bowl, whisk together corn starch and cold water until smooth. Add chicken broth, soy sauce, honey, toasted sesame oil, and crushed red pepper flakes. Whisk well to combine and set aside.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add chicken cubes in batches if needed, seasoning with salt and pepper. Cook for 3 to 5 minutes until chicken is cooked through and no longer pink inside. Remove chicken from the skillet and set aside.
- Cook Vegetables: Lower heat to medium and add the remaining tablespoon of olive oil to the skillet. Add broccoli florets, yellow and red bell pepper pieces, and sliced baby carrots. Stir-fry the vegetables occasionally until they are crisp-tender, about 3 to 4 minutes. Add minced ginger and garlic and cook for an additional minute, stirring constantly to prevent burning.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables and stir to combine evenly.
- Add Sauce and Simmer: Whisk the prepared stir fry sauce again to ensure it is well combined, then pour it over the chicken and vegetable mixture. Stir gently to coat all ingredients. Bring the mixture to a boil while stirring occasionally. Allow it to boil for about 1 minute until the sauce thickens and becomes glossy.
- Serve: Remove from heat and serve the chicken stir fry immediately with steamed rice or chow mein noodles, if desired.
Notes
- For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
- Adjust the amount of crushed red pepper flakes to control the heat level.
- Adding other vegetables such as snap peas or mushrooms can enhance texture and flavor.
- Make sure to cook chicken in batches if needed to avoid overcrowding, which helps it brown properly.
- Use fresh ginger and garlic for best flavor.
- Prep Time: 6 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
