Chicken Stir-Fry
This quick and easy Chicken Stir-Fry is a perfect weeknight meal that is both healthy and flavorful. Packed with colorful vegetables and tender chicken, it can be made in under 30 minutes for a delightful dinner.
Equipment
- 1 Wok or large frying pan
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spatula or tongs
- 4 Bowls for serving
Ingredients
- 1 lb boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 2 cups bell peppers, sliced (mixed colors)
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Cooked rice for serving (optional)
Instructions
- Slice the boneless, skinless chicken breasts into thin strips and set aside.
- In a small bowl, combine soy sauce, cornstarch, honey, and sesame oil. Stir well and set aside.
- Heat the wok or frying pan over medium-high heat and add 2 tablespoons of vegetable oil. Allow the oil to heat for about 1 minute.
- Add the sliced chicken to the hot oil and stir-fry for 5-7 minutes until cooked through and no longer pink. Remove the chicken from the wok and set aside.
- In the same wok, add minced garlic and ginger, followed by sliced bell peppers, broccoli florets, and snap peas. Stir-fry for about 4-5 minutes until vegetables are tender but still crisp.
- Return the cooked chicken to the wok. Pour the sauce mixture over the chicken and vegetables, stirring well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens.
- Spoon the Chicken Stir-Fry over cooked rice if desired and enjoy immediately.
Notes
Feel free to customize the vegetables based on what you have on hand.
If you like a little heat, add red pepper flakes or sliced chili peppers to the stir-fry.
This dish is great for meal prep and can be stored in the refrigerator for up to 3 days. Reheat before serving.