A quick and colorful chicken stir fry loaded with crisp vegetables and a savory sauce you can memorize. This is the weeknight dinner you’ll make on repeat.
Why This Recipe Works
The secret is high heat and not overcrowding the pan. Cook the chicken first, set it aside, then blast the vegetables so they stay crunchy. The sauce comes together in 30 seconds.
Ingredients
- 500g chicken breast, sliced thin
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 2 tablespoons vegetable oil
- Sesame seeds and green onions for garnish
Instructions
- Mix soy sauce, sesame oil, honey, and cornstarch slurry in a small bowl. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Cook chicken 4-5 minutes until golden. Remove and set aside.
- Add remaining oil. Stir fry bell pepper, broccoli, and carrot for 3 minutes — they should still have crunch.
- Add garlic and ginger, cook 30 seconds.
- Return chicken to the pan, pour sauce over everything. Toss for 1 minute until glossy and thickened.
- Serve over rice, garnished with sesame seeds and green onions.
Tips
- Meal prep friendly: Stores well for 4 days. The vegetables soften slightly but the flavor gets better.
- Make it spicy: Add 1 teaspoon of sriracha or chili flakes to the sauce.
- Swap the protein: Works great with shrimp (cook 2 minutes per side) or firm tofu.
Nutrition (per serving)
Calories: 340 | Protein: 35g | Carbs: 18g | Fat: 14g | Fiber: 3g