Chicken Stir Fry is loaded with chicken and veggies coated in a savory sauce that’s filled with flavor!
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Ingredients
1poundboneless, skinless chicken breastscut in 1-inch pieces
salt and pepperto taste
2Tablespoonsextra virgin olive oildivided
1smallonion (white or yellow)chopped
1red bell peppercut in squares (seeds removed)
1yellow bell peppercut in squares (seeds removed)
2cupsfresh broccoli florets
3clovesminced garlic
1/2teaspoonground ginger
1/4teaspoonred pepper flakes optional
Sauce
1/4cupchicken broth
3Tablespoonslow-sodium soy sauce
1Tablespoonhoney
1Tablespooncornstarch mixed with 2 Tablespoons water
2TablespoonsYoshida's Sweet Teriyaki marinadeoptional but highly recommended
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!