Dinner · Tested at home

Chicken and Vegetable Stir Fry

Name: Chicken and Vegetable Stir Fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 pound of boneless, skinless chicken breast cut into 1 inch pieces; 2 tbsp olive oil; 2 cups chopped broccoli; 1/2 yellow bell pepper cut into 1 inch pieces; 1/2 red bell pepper cut into 1 inch pieces; 1/2 cup carrots(I used shredded); 2 tsp minced ginger; 2 garlic cloves minced; 1 tbsp corn starch; 2 tbsp cold water; 1/4 cup low sodium chicken broth; 3 tbsp low sodium soy sauce; 1/4 cup honey; 1 tbsp toasted sesame oil; 1/2 tsp crushed red pepper flakes

This chicken stir fry combines crisp vegetables and tender chicken with a sweet, savory sauce made from soy, honey, sesame oil, ginger, and garlic. Everything cooks quickly, so it is a dependable dinner when you want plenty of flavor without a long prep.

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Turn up the heat

Let’s cook.

Whisk the cornstarch and cold water until smooth. Add the broth, soy sauce, honey, sesame oil, and red pepper flakes, then set the sauce aside.
Heat 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add the chicken and cook for 5 to 7 minutes, stirring often, until browned and cooked to 165°F. Transfer it to a plate.
Add the remaining tablespoon olive oil. Cook the broccoli, bell peppers, and carrots for 4 to 5 minutes, until crisp tender.
Add the ginger and garlic and cook for 30 seconds. Return the chicken to the pan.
Whisk the sauce again, pour it into the pan, and cook for 2 to 3 minutes, until glossy and slightly thickened. Serve over rice.

From Justin’s kitchen

Have every ingredient ready before heating the pan because the stir fry cooks quickly. Refrigerate leftovers for up to 4 days.

Chicken and Vegetable Stir Fry

Ingredients

Let’s cook.

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