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–+ servings

Quick Chicken Stir Fry with California Veggies

This easy chicken stir fry recipe is loaded with fresh vegetables and a savory-sweet sauce, ready in under 30 minutes for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals
Cuisine: Chinese
Calories: 245
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 3 boneless skinless chicken breasts diced into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil divided, preferably California-grown
  • 2 cups broccoli florets cut into bite-size pieces
  • 1/2 yellow bell pepper cut into 1-inch pieces
  • 1/2 red bell pepper cut into 1-inch pieces
  • 1/2 cup carrots shredded
  • 1/2 teaspoon ground ginger
  • 2 teaspoons minced garlic fresh
  • 2 tablespoons sesame seeds toasted for garnish
For the Stir Fry Sauce
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth low-sodium preferred
  • 1/4 cup soy sauce reduced-sodium works well
  • 2 tablespoons honey California wildflower honey adds a nice touch

Method
 

  1. In a small bowl, whisk together the cornstarch, chicken broth, soy sauce, and honey until smooth. Set the stir fry sauce aside.
  2. Heat 1 tablespoon of the olive oil in a large skillet or wok over medium-high heat. Add the diced chicken pieces and season with salt and pepper. Cook, stirring occasionally, for 3 to 5 minutes until the chicken is browned and cooked through. Transfer the chicken to a plate and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli, yellow bell pepper, red bell pepper, and shredded carrots. Cook, stirring occasionally, for 4 to 5 minutes until the vegetables are tender-crisp.
  4. Stir in the ground ginger and minced garlic. Cook for 1 to 2 minutes until the garlic is fragrant, being careful not to burn it.
  5. Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables, stirring to coat everything evenly. Bring the mixture to a boil, then let it boil for 1 minute, stirring occasionally, until the sauce thickens.
  6. Sprinkle with sesame seeds and serve immediately over steamed rice or cauliflower rice. Enjoy.

Nutrition

Calories: 245kcalCarbohydrates: 18gProtein: 28gFat: 8gSaturated Fat: 1.5gCholesterol: 75mgSodium: 680mgFiber: 3gSugar: 10g

Notes

For extra crunch, add a handful of sliced almonds or chopped cashews along with the sesame seeds.
Store leftovers in an airtight container in the fridge for up to 4 days; reheat in a skillet or microwave.
If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with a tablespoon of water and stir it in during the last minute of cooking.
Avoid overcooking the vegetables to keep them vibrant and crisp; remove them from heat as soon as they're tender.
This stir fry pairs beautifully with steamed jasmine rice, brown rice, or even quinoa for a wholesome meal.
For a gluten-free version, use tamari or coconut aminos in place of soy sauce.
Make it a one-pan meal by adding cooked noodles or rice directly to the skillet and tossing to combine.

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