Homemade Chicken Stir Fry
A quick and flavorful homemade chicken stir fry packed with colorful vegetables and savory sauce.
Ingredients
spices and seasonings
- to taste black pepper
- to taste salt
- 1 tbsp olive oil (or any neutral oil)
chicken
- 1 lb boneless skinless chicken breast (cut into 1-inch cubes)
- 1 cup baby carrots (halved lengthwise)
- 2 tsp ginger (freshly minced)
- 1/2 yellow bell pepper yellow bell pepper (sliced into 1/2-inch strips)
- 2 cloves garlic (minced)
- 2 cups broccoli florets (cut into bite-sized pieces)
- 1 tbsp olive oil
- 1/2 red bell pepper red bell pepper (sliced into 1/2-inch strips)
- 1/4 cup chicken broth
- 1/4 cup honey
- 2 tbsp cold water
- 3 tbsp soy sauce (preferably Kikkoman)
- 1/2 tsp red pepper flakes (adjust to taste)
- 1 tbsp cornstarch (mixed with water to create slurry)
- 1 tbsp toasted sesame oil (adds rich, nutty flavor)
Instructions
- Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove and set aside.
- In the same skillet, add ginger, garlic, and carrots. Cook for 2-3 minutes until fragrant.
- Add broccoli and bell peppers, cook for another 3-4 minutes until vegetables are tender-crisp.
- Mix soy sauce, honey, chicken broth, red pepper flakes, and cornstarch slurry. Pour over vegetables and chicken, cook until sauce thickens, about 2-3 minutes.
- Finish with toasted sesame oil, toss to combine, and serve hot.
Notes
For extra flavor, garnish with chopped green onions or sesame seeds.