Make this quick and flavorful chicken and vegetable stir fry coated in a simple honey garlic sauce. It is a fast weeknight dinner.
Author:Ahazzam
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stir Fry
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 large head of broccoli, cut into florets
2 carrots, sliced thinly
1 red bell pepper, sliced
3 cloves garlic, minced
1/4 cup low sodium soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes (optional)
1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
Cooked rice, for serving
Instructions
In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, and red pepper flakes if using. Set the sauce aside.
Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Add the broccoli, carrots, and bell pepper to the same skillet. Stir fry for 4-5 minutes until the vegetables are crisp-tender.
Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared honey garlic sauce over the chicken and vegetables. Bring the mixture to a simmer.
Stir the cornstarch slurry one more time and pour it into the simmering sauce. Stir constantly until the sauce thickens, about 1 minute.
Serve the stir fry immediately over cooked rice.
Notes
For a gluten-free version, substitute tamari for the soy sauce.
You can substitute other firm vegetables like snap peas or mushrooms for the broccoli or bell pepper.
If you prefer more heat, increase the amount of red pepper flakes or add a dash of sriracha to the sauce.