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Chicken Stir Fry

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A quick and flavorful chicken stir fry featuring vibrant vegetables, perfect for family gatherings or meal prep.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast or thighs, cut into strips
  • 2 tbsp olive oil for sautéing
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup sweet baby carrots, halved
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 cup chicken broth
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • ½ tsp red pepper flakes (optional for spice)

Instructions

  1. Heat 2 tablespoons of olive oil in a large skillet or wok over high heat.
  2. Add the chicken strips to the pan in a single layer. Let them sear for 4-5 minutes until golden brown, then flip to cook the other side until no longer pink. Remove the chicken from the pan and set aside.
  3. In the same pan, add the vegetables: broccoli florets, sliced red and yellow bell peppers, and sweet baby carrots. Sauté for about 3-4 minutes, stirring frequently until they start to soften but remain bright and colorful.
  4. Add the minced garlic and ginger to the sautéed vegetables, stirring continuously for another minute until fragrant.
  5. Return the cooked chicken to the pan. Pour in the stir fry sauce made with chicken broth, soy sauce, honey, sesame oil, and the cornstarch slurry. Mix all ingredients well, allowing them to come together for another 2-3 minutes until slightly thickened and everything is well-coated.
  6. Serve hot and enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to three days. You can customize the recipe with different vegetables or proteins as desired.

Nutrition

Find it online: https://sousviderecipe.com/chicken-stir-fry-3/