Chicken Stir Fry
This Chicken Stir Fry recipe can be made in 20 minutes or less. It's loaded with chicken, veggies, and flavor.
- 1 pound chicken breast
- Salt and pepper to taste
- 2 tablespoons oil (divided)
- 1 ½ cups carrots (sliced)
- 1 cup yellow onion (sliced)
- 2 ½ cups broccoli florets
- 1 red bell pepper (diced)
- 1 cup snap peas
- 1 tablespoon garlic (minced)
- 1 tablespoon corn starch
- 2 tablespoons water
- ¼ cup vegetable broth
- 3 tablespoons soy sauce
- ¼ cup honey
- 1 tablespoon toasted sesame oil
- ¼ teaspoon ground ginger
- ½ teaspoon crushed red pepper flakes
Dice chicken breast into bite size pieces and season with salt and pepper. Heat 1 tablespoon of oil in a deep skillet and cook chicken until cooked through.
Remove chicken from skillet and set aside. Heat the remaining 1 tablespoon oil in the skillet.
Add carrots and onions to your skillet and allow to cook for 4 minutes.
Place broccoli florets, red bell pepper, snap peas, and minced garlic into the skillet with the carrots and onions. Cook for an additional 4 minutes until vegetables are soft.
Meanwhile prepare your sauce. Whisk together all sauce ingredients in a small mixing bowl.
Add chicken back to the skillet with veggies and pour sauce over everything and mix. Allow to cook for 1-2 minutes to allow sauce to thicken.
Optional: Serve over rice and top with sesame seeds.
Cutting your vegetables: When dicing my vegetables I try to make sure they are all similar in size. This will help everything cook evenly.
Soy Sauce: For this recipe, I used a reduced-sodium soy sauce. Regular soy sauce has a very salty taste so make sure to add it to taste.
Serving Ideas: You can serve this recipe over rice or make it low carb and serve it over cauliflower rice.
Serving: 2cupsCalories: 382kcalCarbohydrates: 37gProtein: 29gFat: 14gSaturated Fat: 2gTrans Fat: 1gCholesterol: 73mgSodium: 1006mgPotassium: 977mgFiber: 5gSugar: 25gVitamin A: 9711IUVitamin C: 111mgCalcium: 79mgIron: 2mg