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–+ servings

California Chicken Stir Fry with Fresh Vegetables

A quick and flavorful chicken stir fry that beats takeout, loaded with crisp vegetables and a savory-sweet sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals
Cuisine: Chinese
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 3 boneless skinless chicken breasts cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons California olive oil divided
  • 2 cups broccoli florets cut into bite-size pieces
  • 1/2 yellow bell pepper cut into 1-inch pieces
  • 1/2 red bell pepper cut into 1-inch pieces
  • 1/2 cup shredded carrots
  • 1/2 teaspoon ground ginger
  • 2 teaspoons minced garlic
  • 2 tablespoons sesame seeds for garnish
For the Stir Fry Sauce
  • 1 tablespoon cornstarch
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup soy sauce or tamari for gluten-free
  • 2 tablespoons honey local California honey preferred

Method
 

  1. In a small bowl, whisk together the cornstarch, chicken broth, soy sauce, and honey until smooth. Set the stir fry sauce aside.
  2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken chunks and season with salt and pepper. Cook, stirring occasionally, for 3 to 5 minutes until golden brown and cooked through. Transfer the chicken to a plate and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the same skillet. Toss in the broccoli, yellow bell pepper, red bell pepper, and shredded carrots. Cook, stirring often, for 4 to 5 minutes until the vegetables are tender-crisp.
  4. Stir in the ground ginger and minced garlic. Cook for 1 to 2 minutes until fragrant.
  5. Return the cooked chicken to the skillet. Pour the prepared sauce over everything and stir to coat evenly. Bring the mixture to a boil, then let it boil for 1 minute to thicken the sauce, stirring occasionally.
  6. Remove from heat. Sprinkle with sesame seeds and serve immediately over steamed rice or on its own. Enjoy!

Nutrition

Calories: 285kcalCarbohydrates: 18gProtein: 32gFat: 10gSaturated Fat: 2gCholesterol: 85mgSodium: 780mgFiber: 3gSugar: 11g

Notes

For a gluten-free version, use tamari or coconut aminos instead of soy sauce. You can swap the honey with maple syrup for a different sweetness. Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, add a splash of water or broth to prevent drying. This stir fry is also delicious served over cauliflower rice for a low-carb option. Avoid overcooking the vegetables to keep them crisp. For extra heat, add a pinch of red pepper flakes with the garlic.

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