Chicken Stir Fry Recipe (Better Than Takeout!) | Easy 30-Minute Dinner

Make the fry sauce by whisking together soy sauce, cornstarch, chicken broth, and honey. Set aside.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Add diced boneless skinless chicken breast to the skillet and cook for 3 to 5 minutes until cooked through, seasoning with salt and pepper.

Remove the cooked chicken from the skillet and place it on a plate.

Slice half of two bell peppers (red and yellow) into bite-sized pieces and add them to the skillet with remaining olive oil.

Prepare and add about half a cup of shredded carrots to the skillet.

Cut broccoli into bite-sized florets and add to the skillet.

Sauté the vegetables for about 5 minutes until they reach your desired tenderness, keeping them a bit firmer than you like.

Add minced garlic and ginger to the skillet and sauté for 1 to 2 minutes until fragrant, being careful not to burn the garlic.

Return the cooked chicken to the skillet and stir to combine with the vegetables.

Re-whisk the fry sauce and pour it over the chicken and vegetable mixture, stirring to coat everything evenly.

Garnish with sesame seeds before serving.

Serve as is or over a bed of rice.

Equipment Needed

Dietary

Allergens