Easy 20-Minute Chicken Stir-Fry
A quick, healthy, and customizable weeknight dinner that's faster than takeout. Packed with colorful veggies and tender chicken in a simple, savory sauce.
Equipment
- Wok or Large Skillet
Ingredients
Stir-Fry
- 1 lb chicken breast cut into thin strips
- 2 tbsp vegetable oil divided
- 1 bell pepper any color, sliced
- 1 cup broccoli florets
- 1 carrot thinly sliced
- salt and pepper
Sauce
- 1/3 cup soy sauce low-sodium
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 tsp cornstarch
For Serving
- cooked rice or noodles
- sesame seeds for garnish
Instructions
- Whisk all sauce ingredients together in a small bowl. Set aside.
- Heat 1 tbsp oil in a wok or large skillet over high heat. Add chicken, season with salt and pepper, and cook until no longer pink, 5-6 minutes. Remove from skillet.
- Add remaining 1 tbsp oil to the skillet. Add all vegetables and stir-fry for 3-4 minutes until crisp-tender.
- Return chicken to the skillet. Pour the sauce over everything and bring to a simmer. Cook for 1-2 minutes until the sauce thickens.
- Serve immediately over rice or noodles, garnished with sesame seeds.
Notes
This recipe is highly adaptable. Use any vegetables you have on hand: snap peas, mushrooms, zucchini, or baby corn all work well. For a thicker sauce, add an extra teaspoon of cornstarch.
Nutrition
Calories: 290kcalCarbohydrates: 15gProtein: 30gFat: 12gSaturated Fat: 2gCholesterol: 75mgSodium: 900mgPotassium: 580mgFiber: 2gSugar: 10gVitamin A: 2800IUVitamin C: 45mgCalcium: 40mgIron: 1.8mg
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