Description
A quick and healthy stir-fry featuring tender chicken, crisp broccoli, and bell peppers in a savory-sweet sauce, ready in just 30 minutes.
Ingredients
For the Stir Fry:
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
Salt and white pepper, to taste
2 tablespoons peanut oil (or vegetable/olive oil)
3 cups broccoli florets, washed and patted dry
1 yellow onion, sliced
1 bell pepper, sliced
For the Sauce:
1½ cups chicken broth
¼ cup soy sauce
⅓ cup packed brown sugar
1½ tablespoons honey
2 cloves garlic, minced
3 tablespoons cornstarch
3 tablespoons cold water
For Serving:
3 cups cooked rice (any kind)
Instructions
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Prepare the Sauce: In a small container, combine the cornstarch and cold water. Shake well to dissolve. Set aside.
In a medium bowl, whisk together the chicken broth, soy sauce, brown sugar, honey, and minced garlic. Set aside.
Cook the Chicken: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and white pepper. Add the chicken to the skillet and cook, turning occasionally, until golden and cooked through, about 5–6 minutes. Remove the chicken from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the remaining tablespoon of peanut oil. Add the broccoli florets and sliced onion. Cook, stirring occasionally, until the broccoli is bright green and slightly tender, about 3 minutes. Add the sliced bell pepper and cook for an additional 1–2 minutes.
Combine and Thicken: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture and bring to a gentle boil. Let it simmer for 2–3 minutes. Stir in the cornstarch slurry and cook until the sauce thickens, about 1–2 minutes.
Serve: Serve the stir fry over the cooked rice. Enjoy your meal!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
