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–+ servings

Savory Easy Chicken Stir-Fry for Quick Weeknight Wins

A quick and flavorful chicken stir-fry recipe that can be prepared in just 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken breast diced
  • 4 tablespoons soy sauce use low-sodium for healthier option
For the Vegetables
  • 1 cup bell peppers chopped
  • 1 cup broccoli florets
  • 1 cup carrots sliced
For the Sauce
  • 2 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 1 tablespoon cornstarch
  • 1 cup chicken broth use low-sodium for lighter option
For Serving
  • 4 cups cooked rice
  • 2 tablespoons sesame seeds for garnish

Equipment

  • large skillet
  • Wok
  • Cutting board
  • Knife
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions for Savory Easy Chicken Stir-Fry
  1. Gather all your ingredients, dice the chicken breast, chop bell peppers, slice carrots, and separate broccoli florets.
  2. Heat a large skillet or wok over medium-high heat and add oil. Once heated, add chicken and stir-fry for 5-7 minutes until golden brown and cooked through.
  3. Push chicken to one side of the skillet and add bell peppers, carrots, and broccoli. Stir-fry for 3-4 minutes until tender yet crunchy.
  4. In a small bowl, whisk together garlic, ginger, cornstarch, and chicken broth. Pour over chicken and veggies, stirring to coat. Cook for another 2-3 minutes until sauce thickens.
  5. Serve the stir-fry over cooked rice and garnish with sesame seeds for a flavorful finish.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 80mgCalcium: 30mgIron: 2mg

Notes

For the best flavor, serve the stir-fry immediately after cooking.

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