Easy Chicken Stir Fry
Skip the takeout with this irresistibly flavorful Easy Chicken Stir Fry, a quick and healthy dinner perfect for busy weeknights! Packed with tender strips of marinated chicken, vibrant veggies like broccoli, carrots, and red bell peppers, and tossed in a rich, savory-sweet sauce made from soy sauce, hoisin, honey, and a hint of garlic and ginger, this stir fry is a one-pan wonder that comes together in just 30 minutes. The toasted sesame oil adds a nutty depth, while optional sesame seeds and green onion garnish bring a fresh, restaurant-quality touch. Serve it over fluffy steamed rice or noodles for a satisfying, family-friendly meal that will rival your favorite takeout spot. If you're looking for an easy, colorful, and nutrient-packed dinner idea, this stir fry recipe has it all!
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 2 cups broccoli florets
- 1 large carrot, thinly sliced
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon honey
- 2 tablespoons hoisin sauce
- 1 cup chicken broth (low sodium)
- 1 green onion, sliced
- 1 teaspoon sesame seeds (optional, for garnish)
Instructions
Cut the chicken breast into thin strips and place them in a bowl. Add 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well and set aside to marinate for 10 minutes.
In a small bowl, whisk together the remaining 2 tablespoons of soy sauce, 1 teaspoon of cornstarch, honey, hoisin sauce, and chicken broth to create the stir fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken. Stir-fry for 4–5 minutes until the chicken is fully cooked and lightly golden. Remove the chicken from the skillet and set it aside on a plate.
In the same skillet, add 2 tablespoons of sesame oil. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.
Add the broccoli, carrots, and red bell pepper to the skillet. Stir-fry the vegetables for 5–7 minutes until they are tender-crisp.
Return the cooked chicken to the skillet. Pour the prepared stir fry sauce over the chicken and vegetables.
Toss everything together and cook for 2–3 minutes until the sauce has thickened and evenly coats the chicken and vegetables.
Remove from heat and garnish with sliced green onions and sesame seeds, if desired.
Serve the chicken stir fry immediately over steamed rice or noodles. Enjoy!
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 9.1 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 502 mg | 11% | |
*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.
