Description
A quick, healthy, and vibrant Chicken Stir Fry with Broccoli and Bell Peppers that combines tender chicken and fresh crunchy vegetables in a savory, slightly sweet sauce. Ready in under 30 minutes, it’s perfect for busy weeknights and packed with wholesome ingredients that deliver balanced flavors and texture.
Ingredients
Scale
Protein
- 1 lb chicken breast, thinly sliced
Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 green onions, sliced (for garnish)
Aromatics
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon honey or brown sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 1 teaspoon sesame oil
Cooking Oil
- 1 tablespoon vegetable oil (for cooking)
Instructions
- Prepare the Ingredients: Slice the chicken breast into thin strips for quick cooking. Wash and chop the broccoli into small florets. Thinly slice the red and yellow bell peppers. Mince the garlic and ginger to bring out their flavors during cooking.
- Make the Stir Fry Sauce: In a small bowl, combine soy sauce, honey or brown sugar, cornstarch slurry, and sesame oil. Mix well to create a flavorful, sticky sauce that will coat the stir fry ingredients.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and sauté for about 4 to 5 minutes until cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Stir Fry the Vegetables: In the same pan, add a little more oil if needed. Add the minced garlic and ginger and sauté for about 30 seconds until fragrant. Toss in the broccoli florets and bell pepper strips, stir frying for 3 to 4 minutes until the vegetables are vibrant and crisp-tender.
- Combine and Finish: Return the cooked chicken to the pan. Pour in the prepared stir fry sauce and stir constantly to coat all ingredients. Cook for an additional 1 to 2 minutes until the sauce thickens to a glossy finish and everything is well glazed.
Notes
- Prep all ingredients before starting to cook for a smooth process.
- Use high heat to get a nice sear on the chicken and keep vegetables crisp.
- Avoid overcrowding the pan; cook in batches if necessary to prevent steaming.
- Slice chicken and vegetables uniformly for even cooking times.
- Pour the sauce in gradually and stir frequently to ensure proper coating and thickness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg