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Chicken Stir-Fry

A quick and easy chicken stir-fry packed with colorful vegetables, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 370
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breast, cut into thin strips
  • 2 tablespoons vegetable oil For cooking
  • 1 cup bell peppers, sliced (use red, green, or a mix)
  • 1 cup broccoli florets
  • 1 medium carrot, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon ginger, minced
  • to taste salt and pepper
  • Cooked rice or noodles for serving

Method
 

Cooking Instructions
  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the sliced chicken and cook until it’s browned and cooked through, about 5-7 minutes.
  3. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
  4. Toss in the sliced bell peppers, broccoli, and carrots, and stir-fry for an additional 4-5 minutes until the vegetables are tender-crisp.
  5. Drizzle the soy sauce and honey over the mixture and stir to combine. Season with salt and pepper to taste.
  6. Serve the stir-fry over cooked rice or noodles.

Notes

This dish is best served hot. Garnish with sesame seeds or chopped green onions if desired. Leftovers can be stored in an airtight container in the fridge for up to three days.