Description
This Easy Chicken Stir Fry is a quick and flavorful weeknight dinner featuring tender chicken pieces and crisp vegetables tossed in a savory honey-ginger sauce. Ready in just 35 minutes, it’s perfect served over rice or noodles and garnished with fresh scallions for a bright finish.
Ingredients
Scale
Protein
- 2 chicken breasts
Vegetables
- 1/2 medium onion, chopped into fairly small pieces
- 2 cups broccoli florets, cut into fairly small pieces
- 1/2 bell pepper (orange), cut into bite-sized pieces or strips
- 1/2 cup matchstick cut carrots
- Chopped scallions for serving (optional, to taste)
Sauce
- 1/4 cup honey
- 1 teaspoon grated fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 teaspoon apple cider vinegar (or rice vinegar)
- 1/2 cup chicken broth
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon cornstarch (for sauce thickening)
Seasoning and Coating
- 1/2 teaspoon garlic powder
- Pepper, to taste
- 3 tablespoons cornstarch (for chicken coating)
Oils
- 3 tablespoons olive oil, divided
Optional
- 1 cup uncooked rice (for serving)
Instructions
- Prepare Ingredients: Chop all vegetables into bite-sized pieces as indicated. If serving with rice, start cooking the rice according to package directions so it is ready when the stir fry is finished.
- Make Sauce: In a medium bowl, whisk together honey, grated fresh ginger, minced garlic, soy sauce, apple cider vinegar, chicken broth, toasted sesame oil, and 1 tablespoon cornstarch until smooth. Set aside.
- Prepare Chicken: Cut chicken breasts into 1-inch pieces. Place in a bowl, sprinkle with garlic powder and pepper, then toss to combine. Add 3 tablespoons cornstarch and toss again until chicken pieces are evenly coated.
- Heat Oil & Cook Chicken (Batch 1): Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat for a few minutes until hot. Add the coated chicken pieces (shake off excess cornstarch) without crowding the pan; cook for about 4 minutes, then flip and cook an additional 3-4 minutes until chicken is golden brown and cooked through (internal temperature 165°F). Remove to a plate.
- Cook Chicken (Batch 2): Add the remaining 1 tablespoon olive oil to the skillet. Repeat cooking chicken pieces in a second batch following the same process. Remove cooked chicken to the plate with the first batch.
- Cook Onions: If the pan is dry, add about a teaspoon of olive oil. Add chopped onions and cook for 1 minute, stirring occasionally, until slightly softened.
- Cook Vegetables: Add broccoli florets, bell pepper pieces, and matchstick carrots to the pan. Cook for 3 minutes, stirring frequently, until vegetables are tender-crisp. Cook longer if you prefer softer vegetables.
- Combine and Finish: Return the cooked chicken to the pan with the vegetables. Whisk the sauce quickly again and pour it in. Stir constantly as the sauce bubbles and thickens, about 1 minute, ensuring everything is evenly coated. Remove the pan from heat.
- Serve: Serve the stir fry immediately over cooked rice or noodles. Garnish with chopped scallions if desired.
Notes
- Cut vegetables into consistent bite-sized pieces to ensure even cooking.
- Do not overcrowd the pan when cooking chicken to get a nice golden sear.
- If you prefer softer vegetables, increase cooking time by a few minutes.
- Use fresh ginger for best flavor in the sauce.
- The recipe can be doubled easily for larger portions.
- Serve with steamed rice or noodles as preferred.
