Best Chicken Stir Fry

This vibrant, one-pan meal features juicy chicken, colorful vegetables, and a sweet-and-savory, shimmering glaze.

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword chicken stir fry, easy stir fry recipe, one pan meal

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 314kcal

2 tablespoons olive oil or vegetable oil divided
1 pound boneless skinless chicken breasts, tenders or thighs, cut into bite-size pieces
Salt and freshly ground black pepper
2 cups fresh broccoli florets
1/2 cup chopped onion any color
1 small yellow bell pepper seeded and cut into 1-inch pieces
1 small red bell pepper seeded and cut into 1-inch pieces
2 carrots peeled and thinly sliced into rounds
2 teaspoons minced fresh ginger
2-3 cloves garlic minced

In a medium bowl, whisk together the chicken broth, soy sauce, honey, cornstarch, sesame oil, and crushed red pepper flakes (if using). Set aside.
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. When using a skillet, make sure it’s large enough to spread the chicken out in an even layer. A 10- to 12-inch skillet will work.
Add the chicken to the pan and season with salt and black pepper. Cook until the chicken is golden brown on all sides, stirring frequently. Transfer the chicken to a plate.
Heat the remaining oil in the same pan over medium heat. Add the broccoli, onion, bell peppers, and carrots and cook for 3 to 5 minutes, until tender-crisp, stirring frequently. Add the ginger and garlic and cook for 1 minute. Season the vegetables with salt and black pepper.
Return the chicken to the pan with any accumulated juices from the plate.
Whisk the stir fry sauce one more time to ensure the cornstarch isn’t stuck to the bottom of the bowl, then add the mixture to the pan. Bring to a simmer. Simmer for 1 to 2 minutes, until the sauce thickens and coats the chicken and vegetables.
Spoon the chicken and vegetables over rice or noodles (or in lettuce leaves) and serve.