A quick and easy chicken stir-fry recipe perfect for busy chefs looking for a delicious meal in no time.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup bell peppers, sliced (any color)
1 cup broccoli florets
1 cup snap peas
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes (optional)
Cooked rice or noodles, for serving
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the bell peppers, broccoli, and snap peas. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Add the garlic and ginger to the skillet and stir-fry for an additional 1-2 minutes until fragrant.
In a small bowl, whisk together the soy sauce, cornstarch, honey, sesame oil, and red pepper flakes (if using). Pour the sauce over the vegetables in the skillet.
Return the cooked chicken to the skillet and stir to combine everything. Cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
Serve the stir-fry over cooked rice or noodles.
Notes
For a vegetarian option, substitute the chicken with tofu or tempeh, and adjust cooking times accordingly.
Add additional vegetables like carrots, zucchini, or mushrooms for extra flavor and nutrition.