Chicken and Red Vegetable Stir Fry
Brighten up your dinner table with this vibrant Chicken and Red Vegetable Stir Fry, a quick and healthy one-pan meal bursting with flavor! Tender strips of chicken breast are expertly stir-fried with a medley of red vegetables—sweet bell peppers, juicy cherry tomatoes, and tangy red onions—adding a colorful twist to the dish. The savory-sweet sauce, made with soy sauce, honey, and a hint of ginger, ties it all together beautifully, while sesame oil imparts an irresistible nutty aroma. Ready in just 30 minutes, this stir fry is perfect for busy weeknights and can be served over steamed rice or noodles for a hearty meal, or enjoyed on its own as a low-carb option. A sprinkle of fresh green onions completes this easy yet elegant dish that you’ll want to make again and again!
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken breast
- 2 medium Red bell pepper
- 250 g Cherry tomatoes
- 1 large Red onion
- 3 large Garlic cloves
- 1 tsp Ground ginger
- 3 tbsp Soy sauce
- 1 tbsp Honey
- 2 tbsp Sesame oil
- 1 tbsp Vegetable oil
- 1 tsp Cornstarch
- 2 tbsp Water
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 stalks Green onions (for garnish)
Instructions
Cut the chicken breast into thin strips.
Slice the red bell peppers and red onion into thin strips. Halve the cherry tomatoes and mince the garlic.
In a small bowl, mix the soy sauce, honey, ground ginger, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and season with salt and black pepper. Stir-fry for 5-6 minutes until fully cooked and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add sesame oil and toss in the minced garlic and sliced red onion. Stir-fry for about 1 minute until fragrant.
Add the red bell peppers to the skillet and continue cooking for 3-4 minutes until slightly tender but still crisp.
Toss in the cherry tomatoes and cook for an additional 2 minutes.
Return the cooked chicken to the skillet and pour the stir-fry sauce over the mixture. Stir well to coat all ingredients evenly.
Cook for another 2-3 minutes, stirring occasionally, until the sauce thickens and everything is well combined.
Remove the stir fry from heat and garnish with sliced green onions before serving.
Serve immediately with steamed rice, noodles, or on its own for a low-carb option.
Nutrition Facts
Calories |
1511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 20.1 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4497 mg | 196% | |
| Total Carbohydrate | 70.3 g | 26% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 39.7 g | ||
| Protein | 167.7 g | 335% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 208 mg | 16% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2951 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
