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30-Minute Chicken Stir Fry
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Stir Fry Sauce Ingredients
1 tbsp corn starch + 2 tbsp cold water
1/4 cup low sodium chicken broth
3 tbsp low sodium soy sauce
1/4 cup honey
1 tbsp toasted sesame oil
1/2 tsp crushed red pepper flakes
Chicken Stir Fry Ingredients
2 tablespoons olive oil, divided
1 lb boneless, skinless chicken breast cut into bite-sized pieces
salt and pepper to taste
2 cups broccoli florets, cut into bite-sized pieces
1/2 cup baby carrots, thinly sliced
1/2 yellow bell pepper, cut into thin slices
1/2 red bell pepper, cut into thin slices
2 tsp minced ginger
2 garlic cloves minced
Season chicken with salt and pepper. In a large skillet or wok, on medium-high heat, heat 1 tablespoon of oil. Once hot, add chicken in a single layer (cook in batches if needed) and. Cook until browned and cooked through, stirring occasionally. Set aside on a plate.
Reduce heat to medium heat and add the remaining tablespoon oil. Add the broccoli, carrots and peppers, and cook until vegetables are crisp-tender, stirring occasionally. Add the garlic and ginger and cook for 1 minute, stirring frequently.
Add chicken back into the skillet and stir to combine. Pour the sauce over the chicken and vegetables and stir to combine. Bring the sauce to a boil. Turn down the heat and let simmer until the sauce thickens and is well incorporated with the chicken and vegetables.
Serve with rice, if desired.
Calories: 343kcal | Carbohydrates: 29g | Protein: 26g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 570mg | Potassium: 709mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3095IU | Vitamin C: 89.1mg | Calcium: 35mg | Iron: 1.4mg
(Nutrition information provided is an estimate and will vary based on brands of ingredients used.)
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