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Asian Chicken Stir Fry

Asian Chicken Stir Fry

This Asian chicken stir fry features tender marinated chicken pieces tossed with colorful bell peppers, broccoli, and carrots in a savory honey-soy sauce. Ready in under 30 minutes, it's perfect served over steamed rice for a quick and satisfying weeknight dinner.

⏱ Prep: 20 min ⏱ Cook: 10 min

Ingredients

  • 1.5 lb boneless skinless chicken breasts (diced)
  • 1 piece red bell pepper (cut into squares)
  • 1 piece yellow bell pepper (cut into squares)
  • 1.5 cup carrot (thinly sliced crosswise)
  • 1.5 cup broccoli florets
  • 1 piece yellow onion (thinly sliced)
  • 1 tsp garlic (minced)
  • 1.5 tsp ginger (minced)
  • 2 tbsp low sodium soy sauce (for marinating)
  • 4 tbsp oil
  • 1.5 tsp ground black pepper
  • 3 tbsp low sodium soy sauce
  • 1.5 tsp sesame oil
  • 1.5 cup chicken broth
  • 1.5 tbsp cornstarch
  • 3 tbsp honey

Instructions

  1. Combine the chicken and soy sauce in a bowl. Marinate for 15 minutes.

  2. Combine all the sauce ingredients in a separate bowl. Mix well and set aside.

  3. Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Stir fry the chicken for about 3 minutes or until light to medium brown. Remove from the wok and set aside.

  4. Heat the remaining oil in the same wok. Sauté the onion, garlic, and ginger for about 1 minute or until the onion softens.

  5. Add the broccoli and stir fry for 30 seconds. You can also pour 2 tablespoons of water and cover the wok to steam the broccoli. Do this for 60 to 90 seconds.

  6. Add the carrots and bell peppers. Continue to stir fry for about 1 minute.

  7. Return the chicken to the wok and toss to combine with the vegetables.

  8. Pour in the sauce. Stir and continue cooking until the sauce thickens and coats the chicken evenly.

  9. Season with ground black pepper.

  10. Transfer to a serving plate and serve with steamed rice.