It’s 6pm. You’re tired. Dinner needs to happen fast.
This Quick and Easy Chicken Stir-Fry is your new secret weapon. It delivers fresh, vibrant flavors in under thirty minutes. You can skip the takeout and enjoy a healthy meal together tonight.
Why This Recipe Is a Winner
This dish is perfect for those busy weeknights when time is short. It uses simple ingredients you likely already have in your pantry. The honey-ginger glaze adds a sweet and savory touch kids love.
You get a balanced meal with protein and plenty of veggies. It all comes together in just one pan. That means minimal cleanup for you after a long day.
Simple Method
The secret to a great stir-fry is high heat and fast moving. You will cook the chicken first to keep it tender and juicy. Then, the vegetables get a quick toss to stay crisp-tender.
Even if you are a beginner, this method is completely doable. Just have all your ingredients chopped and ready before you start. You will feel like a pro in your own kitchen.
Ingredients You’ll Need
Most of these items are pantry staples or fresh seasonal produce.
- 1 lb (450g) boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 2 cups broccoli florets
- 1 red bell pepper, julienned
- 1 large carrot, thinly sliced into rounds
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame oil
- 1/4 cup water
Step-by-Step
- In a small bowl, whisk together soy sauce, honey, ginger, garlic, cornstarch, and water to create the stir-fry sauce; set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- Add chicken strips and cook until browned and internal temperature reaches 165°F (74°C), approximately 5-6 minutes; remove chicken from pan and set aside.
- Add the remaining tablespoon of oil to the pan; add broccoli, bell pepper, and carrots.
- Stir-fry vegetables for 3-4 minutes until crisp-tender.
- Return the cooked chicken to the pan and pour the prepared sauce over the mixture.
- Toss constantly for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
- Drizzle with sesame oil and serve immediately over rice or noodles.
Best Ways to Enjoy It
Serve this warm and steaming over a bed of fluffy white rice. You can also use brown rice or thin rice noodles. For a fun touch, sprinkle with toasted sesame seeds or green onions.
Gather the family around the table for a casual weeknight meal. It is colorful, healthy, and satisfying for everyone. Your picky eaters might even ask for seconds of the broccoli!
Keep It Fresh
Leftovers store beautifully in an airtight container for up to three days. This makes it a fantastic option for meal prep lunches. Simply reheat in the microwave or back in a skillet.
If the sauce thickens too much, add a splash of water. Reheating in a 350°F oven for 10 minutes also works well. This recipe does not freeze well due to the fresh vegetables.
Recipe Tips
- Don’t skip the cornstarch or your sauce will be too thin.
- Avoid crowding the pan so the chicken browns instead of steams.
- Prep all your vegetables before you turn on the stove.
- Use fresh ginger for the brightest flavor possible.
- For a kid-approved version, cut the chicken into smaller bite-sized pieces.
- Upgrade the dish with a handful of cashews for extra crunch.
- Add a pinch of red pepper flakes if you enjoy a little heat.
Ways to Switch It Up
- Swap the chicken for firm tofu for a vegetarian option.
- In summer, swap carrots for fresh garden zucchini.
- Use maple syrup instead of honey for a different sweetness.
- Try snap peas or baby corn for more vegetable variety.
Common Questions
Can I use frozen vegetables?
Yes, you can use a frozen stir-fry blend to save time. Just make sure to thaw and pat them dry first. This prevents the sauce from becoming too watery.
Is this recipe gluten-free?
It can be if you use tamari instead of soy sauce. Always check your cornstarch label to ensure it is certified gluten-free. It will still taste just as delicious!
How do I know when the chicken is done?
The chicken should be golden brown on the outside and white throughout. Using a meat thermometer is the safest way to check. It should reach an internal temperature of 165°F.
I hope this quick meal makes your busy evenings much easier. There is nothing like a home-cooked dinner to bring everyone together. Happy cooking!
— Lidia
Irresistible Quick and Easy Chicken Stir-Fry
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, sliced into 1/2-inch strips
- 2 cups broccoli florets
- 1 red bell pepper, julienned
- 1 large carrot , thinly sliced into rounds
- 1/4 cup low -sodium soy sauce
- 2 tablespoons hone y
- 1 tablespoon grated fresh ginger
- 2 cloves garlic , minced
- 1 tablespoon cornstarc h
- 2 tablespoons vegetable oil
- 1 teaspoon toasted sesame oil
- 1/4 cup wate r
Instructions
- In a small bowl, whisk together soy sauce, honey, ginger, garlic, cornstarch, and water to create the stir-fry sauce; set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- Add chicken strips and cook until browned and internal temperature reaches 165°F (74°C), approximately 5-6 minutes; remove chicken from pan and set aside.
- Add the remaining tablespoon of oil to the pan; add broccoli, bell pepper, and carrots.
- Stir-fry vegetables for 3-4 minutes until crisp-tender.
- Return the cooked chicken to the pan and pour the prepared sauce over the mixture.
- Toss constantly for 1-2 minutes until the sauce thickens and coats all ingredients evenly.
- Drizzle with sesame oil and serve immediately over rice or noodles.
