Chicken Vegetable Stir Fry
Crisp veggies and tender chicken tossed in a savory stir fry sauce—this Chicken Vegetable Stir Fry is a fast, colorful dinner that’s big on flavor and ready in minutes!
Servings: 4 servings
Ingredients
- 2 tbs olive oil
- 1 lb chicken breast cubed
- ¼ tsp pepper
- ½ tsp salt
- ¼ cup water for sautéing the vegetables
- 5 medium carrots chopped
- 1 red bell pepper sliced
- 1 head broccoli chopped
- 1 tbs fresh minced ginger optional
- 1 tbs fresh garlic
Sauce
- 1 tbs cornstarch
- 2 tbs water
- ¼ cup chicken broth
- ¼ cup honey
- 3 tbs low sodium soy sauce
Instructions
- 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.
Video
Nutrition
Calories: 366kcal | Carbohydrates: 40g | Protein: 31g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1016mg | Potassium: 1280mg | Fiber: 7g | Sugar: 25g | Vitamin A: 14652IU | Vitamin C: 180mg | Calcium: 115mg | Iron: 2mg
