Easy Chicken Stir Fry
Easy chicken stir fry made with tender chicken breast, colorful vegetables, and a savory sauce. Ready in 25 minutes.
Servings: 4 servings
Calories: 320kcal
Equipment
- Large skillet or wok
- Cutting board
- Sharp knife
- Wooden spoon or spatula
- Measuring spoons
Ingredients
- 1 pound chicken breast sliced into thin strips
- 2 tablespoons olive oil
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon cornstarch mixed with 2 tablespoons water optional
- Salt and black pepper to taste
- Cooked brown rice or quinoa for serving
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the bell peppers, broccoli, and snap peas. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Return the chicken to the skillet. Add the soy sauce and honey and stir to combine.
- If a thicker sauce is desired, stir in the cornstarch mixture and cook for 1–2 minutes until the sauce thickens.
- Season with salt and black pepper to taste.
- Serve hot over cooked brown rice or quinoa.
Notes
For extra flavor, add a splash of rice vinegar or a pinch of red pepper flakes. You can easily swap in other vegetables like zucchini, carrots, or mushrooms based on what you have on hand.