Chicken and Vegetable Stir Fry


Chicken and Vegetable Stir Fry

Recipe by Julia Pacheco Course: MainCuisine: ChineseDifficulty: Easy


Prep time


Cooking time




  • 2 tbs olive oil

  • 1 lb chicken breast cubed

  • 1/4 tsp pepper

  • 1/2 tsp salt

  • 1/4 cup water (for sautéing the vegetables)

  • 5 medium carrots chopped

  • 1 red bell pepper sliced

  • 1 head of broccoli chopped

  • 1 tbs fresh minced ginger (optional)

  • 1 tbs fresh garlic

  • Sauce
  • 1 tbs cornstarch

  • 2 tbs water

  • 1/4 cup chicken broth

  • 1/4 cup honey

  • 3 tbs low sodium soy sauce


  • In a medium bowl whisk the cornstarch and water together next add the rest of the sauce ingredients into the bowl whisk and set to the side
  • In a saucepan add 1 tbs olive oil with the chicken, salt, and pepper cook until the chicken reaches 165 internally. Remove the chicken to a separate plate and set to the side
  • In the same pan you cooked the chicken in add the olive oil, vegetables, and 1/4 cup water sauté for 5 minutes or until the vegetables are to the softness you like them to be. Add in the ginger and garlic let it cook for 30 seconds.
  • Add the cooked chicken back into the pan along with the sauce. Let simmer until the sauce thickens (about 2-3 minutes) enjoy

Recipe Video


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  2. These include yellow, white, crimson and purple.

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