Chicken and Veggie Stir Fry

The need for this recipe in my “lineup” for go-to weekly meals was born out of my husband getting burnt out on my usual dinners of salmon, chicken, or grilled pork chops. When you first get married, it is a balancing act of keeping the house clean, remembering responsibilities at work, and fixing a meal that doesn’t take all evening. 30 minutes or less and not a ton of ingredients are criteria for making my weekly “lineup”. 

This Chicken and Veggie stir fry packs a punch of flavor and never leaves your taste buds feeling bored. This is also a great stir fry if you crave Chinese takeout and want a much healthier option!

What you will need:

  • 1 lb chicken strips
  • 2 tbsp olive oil divided
  • 2 cups broccoli florets
  • Yellow pepper, red pepper
  • Sliced carrots
  • 2 tsp minced ginger
  • 2 tsp minced garlic
  • Salt and pepper (for chicken)

For Stir Fry Sauce: 

  • 1 tbsp corn starch
  • 2 tbsp cold water
  • ¼ cup chicken broth (low sodium)
  • 3 tbsp soy sauce (low sodium)
  • ¼ cup honey
  • 1 tbsp sesame oil
  • ½ tsp crushed red pepper flakes (I love a kick so I use these generously, plus red pepper flakes rev the metabolism)
  1. First make sauce. Whisk together corn starch and water. Add chicken broth, soy sauce, honey, sesame oil, red pepper flakes (I use the red pepper flakes again at the end to shake over entire dish). Set the sauce aside.
  2. Make the chicken. Cut the chicken strips into cubes. In a large skillet, add 1 tbsp olive oil and heat over medium heat. Add chicken and cook into no longer pink. Sprinkle with salt and pepper. Remove the chicken from the skillet.
  3. Prepare veggies. Add more olive oil to the same skillet then add veggies, stirring until crisp. Add ginger and garlic and cook another minute.
  4. Combine. First, add your prepared chicken cubes into the sizzling veggies. Then, whisk stir fry sauce and pour over chicken and veggies in the skillet. Stir. Then let this all heat together for 5 minutes. 
  5. Done! Serve with jasmine rice. 

My hacks to cut down on time are to buy veggies already cut up—this is just when I am really short on time. Also, this meal is GREAT for leftovers. To enhance leftovers, I picked up a jar of PF Chang’s Kung Pao sauce to add if needed.