Easy Chicken Stir Fry

Make a quick and healthy stir fry featuring tender chicken, vibrant vegetables, and a flavorful homemade sauce. Perfect for busy weeknights, this versatile recipe comes together in under 30 minutes with simple ingredients like broccoli, bell peppers, and carrots, paired with a sweet and savory honey garlic sauce. Learn how to create a balanced one-pan dish that’s ideal for family meals or meal prep. Includes tips for customizing with gluten-free or low-carb options and alternative proteins like shrimp or tofu. A great way to add variety to your weekly dinner rotation.

Ingredients:

• Chicken:
  • 2 chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon garlic powder
  • Pepper, to taste
  • 3 tablespoons cornstarch
• Vegetables:
  • 1/2 medium onion, chopped into small pieces
  • 2 cups broccoli florets, cut into small pieces
  • 1/2 bell pepper (e.g., orange), sliced or diced
  • 1/2 cup matchstick carrots
• For Cooking:
  • 3 tablespoons olive oil, divided
• Optional:
  • 1 cup uncooked rice (for serving)
  • Chopped scallions, to taste (for garnish)
• Sauce:
  • 1/4 cup honey
  • 1 teaspoon fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon apple cider vinegar (or rice vinegar)
  • 1/2 cup chicken broth
  • 1/2 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch

Instructions:

1. Prepare Ingredients:
   • Chop the vegetables into bite-sized pieces, ensuring the broccoli is small enough to cook evenly.
   • If serving with rice, cook it according to package instructions before starting the stir fry.
2. Make the Sauce:
   • In a medium bowl, whisk together all the sauce ingredients until smooth. Set aside.
3. Prepare the Chicken:
   • Place the chicken pieces in a bowl. Sprinkle with garlic powder and pepper, then toss to coat. Add the cornstarch and mix until evenly coated.
4. Cook the Chicken:
   • Heat 2 tablespoons of olive oil in a large, deep skillet over medium-high heat. Allow the pan to get hot.
   • Shake off excess cornstarch from the chicken and cook it in batches to avoid overcrowding the pan. Cook each batch for 3-4 minutes per side, or until golden and cooked through (165°F). Transfer cooked chicken to a plate and add an extra tablespoon of oil for the second batch if needed.
5. Sauté the Vegetables:
   • If the pan is dry, add a small splash of olive oil. Add the onions and cook for 1 minute, stirring frequently.
   • Add the broccoli, bell pepper, and carrots. Stir fry for 3 minutes, or until the vegetables are tender-crisp. For softer vegetables, cook a bit longer.
6. Combine and Finish:
   • Return the cooked chicken to the pan. Whisk the sauce again to ensure it’s smooth, then pour it into the skillet.
   • Stir constantly until the sauce thickens and evenly coats the chicken and vegetables (about 1 minute). Remove from heat.
7. Serve:
   • Serve hot over rice or noodles. Garnish with chopped scallions if desired.

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Why You’ll Love This Recipe

• Quick and Easy: Perfect for busy weeknights, this recipe comes together in about 30 minutes.
• Healthy and Balanced: Packed with lean protein and colorful vegetables for a nutritious meal.
• Customizable: Adapt it to your taste by swapping vegetables or adjusting the sauce.
• One-Pan Meal: Minimal cleanup is required, making it even more convenient.

Tips

• Cut Evenly: Ensure all ingredients are cut to a similar size for even cooking.
• Hot Pan: Make sure the pan is hot before adding the chicken to achieve a golden, crispy exterior.
• Cornstarch Coating: Shake off excess cornstarch to prevent sticking or clumping in the pan.
• Thicker Sauce: If the sauce isn’t thick enough, let it simmer for an additional minute or add a touch more cornstarch slurry.

Variations and Substitutions

• Protein: Substitute chicken with shrimp, beef, tofu, or tempeh.
• Vegetables: Add or swap in zucchini, snap peas, mushrooms, or baby corn.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Sweetness: Replace honey with maple syrup or brown sugar if preferred.

FAQs

Can I use frozen vegetables? Yes, but thaw and drain them first to avoid excess moisture in the stir fry.

What if I don’t have fresh ginger? Use 1/4 teaspoon of ground ginger as a substitute.

Can I make this ahead? While best enjoyed fresh, you can prep the chicken, vegetables, and sauce in advance. Cook just before serving.

How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Serving

Serve over steamed rice, brown rice, or noodles for a complete meal. Garnish with scallions or sesame seeds for extra flavor.

Suggestions

• Side Ideas: Pair with a light Asian-inspired salad or miso soup.
• Spicy Twist: Add red pepper flakes or sriracha to the sauce for a kick.
• Meal Prep: Divide into portions for ready-to-go lunches during the week.