Description
A quick, beginner-proof one-pot stir fry that uses simple ingredients and high heat to create a flavorful, healthy meal in just 20 minutes.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 1 tablespoon arrowroot powder or cornstarch
- 2 cups broccoli florets
- 2 medium bell peppers, sliced into strips
- 2 medium carrots, julienned or sliced thin
- 4–5 stalks green onions, sliced (white parts for cooking, green parts for garnish)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon sesame oil
- 2 tablespoons neutral oil (avocado or vegetable)
- 1/4 cup chicken broth
Instructions
- Cut chicken into 1-inch cubes and toss with arrowroot powder or cornstarch until lightly coated. Set aside.
- In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, grated ginger, and chicken broth until honey is dissolved. Set aside.
- Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if necessary) and sear for 2-3 minutes without moving, then flip and cook for another 2-3 minutes until cooked through. Remove chicken and set aside on a plate.
- Add the remaining 1 tablespoon of oil to the same pan. Add carrots and stir-fry for 1 minute. Add broccoli and bell peppers, cooking for 3-4 minutes until tender-crisp.
- Return the cooked chicken to the pan with the vegetables. Stir the sauce and pour it over the mixture. Toss everything together and cook for 1-2 minutes until the sauce bubbles and thickens.
- Remove from heat, drizzle with sesame oil, and toss. Top with sliced green onions and serve immediately over rice, quinoa, or cauliflower rice.
Notes
Do not crowd the pan to ensure proper searing. Prep all ingredients before turning on the heat. For a vegetarian version, substitute chicken with extra-firm tofu. This recipe does not freeze well as vegetables become mushy upon thawing.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 320
- Sugar: 10
- Sodium: 800
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 20
- Fiber: 4
- Protein: 35
Keywords: healthy chicken stir fry, one pot meal, quick dinner, beginner cooking, gluten-free option, weeknight dinner