Asian Chicken Stir Fry
This Asian chicken stir fry features tender marinated chicken pieces tossed with colorful bell peppers, broccoli, and carrots in a savory honey-soy sauce. Ready in under 30 minutes, it's perfect served over steamed rice for a quick and satisfying weeknight dinner.
Servings: 4 people
Calories: 441kcal
Cost: $
Equipment
- 1 Wok or large skillet with high sides
- Mixing bowls for marinating and sauce preparation
Ingredients
For the Chicken
- 1 1/2 lbs boneless skinless chicken breasts diced
- 1 piece red bell pepper cut into squares
- 1 piece yellow bell pepper cut into squares
- 1/2 cup carrot thinly sliced crosswise
- 1 1/2 cups broccoli florets
- 1 piece yellow onion thinly sliced
- 1 teaspoon garlic minced
- 1/2 teaspoon ginger minced
- 2 tablespoons low sodium soy sauce for marinating
- 4 tablespoons cooking oil
- 1/2 teaspoon ground black pepper
For the Sauce
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon sesame oil
- 1/2 cup chicken broth
- 1 1/2 tablespoons cornstarch
- 3 tablespoons honey
Instructions
- Combine the chicken and soy sauce in a bowl. Marinate for 15 minutes.1 1/2 lbs boneless skinless chicken breasts, 2 tablespoons low sodium soy sauce
- Combine all the sauce ingredients in a separate bowl. Mix well and set aside.3 tablespoons low sodium soy sauce, 1/2 teaspoon sesame oil, 1/2 cup chicken broth, 1 1/2 tablespoons cornstarch, 3 tablespoons honey
- Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Stir fry the chicken for about 3 minutes or until light to medium brown. Remove from the wok and set aside.1 1/2 lbs boneless skinless chicken breasts, 4 tablespoons cooking oil
- Heat the remaining oil in the same wok. Sauté the onion, garlic, and ginger for about 1 minute or until the onion softens.1 piece yellow onion, 1 teaspoon garlic, 1/2 teaspoon ginger, 4 tablespoons cooking oil
- Add the broccoli and stir fry for 30 seconds. You can also pour 2 tablespoons of water and cover the wok to steam the broccoli. Do this for 60 to 90 seconds.1 1/2 cups broccoli florets
- Add the carrots and bell peppers. Continue to stir fry for about 1 minute.1 piece red bell pepper, 1 piece yellow bell pepper, 1/2 cup carrot
- Return the chicken to the wok and toss to combine with the vegetables.1 1/2 lbs boneless skinless chicken breasts
- Pour in the sauce. Stir and continue cooking until the sauce thickens and coats the chicken evenly.
- Season with ground black pepper.1/2 teaspoon ground black pepper
- Transfer to a serving plate and serve with steamed rice.
Video
Notes
Protein Swap — Substitute chicken with shrimp, beef sirloin, or extra-firm tofu for variety.
Wok Heat — Keep heat high and cook in batches to achieve proper wok hei; overcrowding leads to steaming instead of searing.
Vegetable Timing — Add vegetables in order of density; broccoli needs the most time while bell peppers need the least to stay crisp-tender.
Make-Ahead Tip — Prep all vegetables and mix the sauce up to 24 hours ahead; store separately in the refrigerator until ready to cook.
Storage — Refrigerate leftovers in an airtight container for up to 3 days; reheat in a hot wok or skillet to maintain texture.
Nutrition
Calories: 441kcal | Carbohydrates: 27g | Protein: 40g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 1053mg | Potassium: 1046mg | Fiber: 3g | Sugar: 17g | Vitamin A: 3930IU | Vitamin C: 128mg | Calcium: 52mg | Iron: 2mg