Chicken Stir Fry

Name: Chicken Stir Fry
Prep time: 20 min
Cook time: 15 min
Yield: 4 serving
Ingredients: 1 pound boneless, skinless chicken breasts; salt and pepper; 2 Tablespoons extra virgin olive oil; 1 small onion (white or yellow); 1 red bell pepper; 1 yellow bell pepper; 2 cups fresh broccoli florets; 3 cloves minced garlic; 1/2 teaspoon ground ginger; 1/4 teaspoon red pepper flakes; 1/4 cup chicken broth; 3 Tablespoons low-sodium soy sauce; 1 Tablespoon honey; 1 Tablespoon cornstarch mixed with 2 tablespoons water; 2 Tablespoons Yoshida's Sweet Teriyaki marinade

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
4
Course
Main Course, Lunch, Dinner, Others
Cuisine
American, Vegetarian

Chicken Stir Fry

Iris Warren

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Chicken Stir Fry is loaded with chicken and veggies coated in a savory sauce that’s filled with flavor!

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Ingredients

Servings

1 pound boneless, skinless chicken breasts cut in 1-inch pieces
salt and pepper to taste
2 Tablespoons extra virgin olive oil divided
1 small onion (white or yellow) chopped
1 red bell pepper cut in squares (seeds removed)
1 yellow bell pepper cut in squares (seeds removed)
2 cups fresh broccoli florets
3 cloves minced garlic
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes optional

Sauce

1/4 cup chicken broth
3 Tablespoons low-sodium soy sauce
1 Tablespoon honey
1 Tablespoon cornstarch mixed with 2 tablespoons water
2 Tablespoons Yoshida's Sweet Teriyaki marinade optional but highly recommended

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Instructions

Season chicken with salt and pepper. In a large, non-stick skillet, heat olive oil over medium-high heat. Add in chicken. Cook, stirring constantly, until cooked through. Internal temperature of chicken should reach 165 degrees F.
Transfer cooked chicken to a plate. Cover with foil to keep warm. Set aside.Add remaining tablespoon of olive oil to skillet then add onion, bell pepper and broccoli. Cook and stir until veggies are tender and golden.(Reduce heat if browning too quickly and not yet tender. I also add a 1/4 cup to 1/2 cup of water to help steam the veggies and to prevent them from sticking to the pan.)
When veggies are tender, reduce heat to medium; add garlic, ginger, red-pepper flakes (if using). Cook and stir for about 1 minute.Meanwhile, whisk together the chicken broth, soy sauce, honey, cornstarch mixture and Yoshida's marinade (if using.) in a small bowl.Add this mixture to the veggies. Stir gently to combine then add chicken back in pan. Stir and toss to coat chicken with mixture. Let cook another 5 minutes or so to warm through and thicken.Serve warm over rice or noodles. Enjoy!