Sizzling Chicken & Veggie Stir Fry -

Sizzling Chicken & Veggie Stir Fry

This is a bright, busy-night skillet dinner that comes together fast and tastes fresh from the pan. Juicy chicken, crisp-tender broccoli, sweet peppers, and onions get tossed in a savory garlic sauce for a meal that works perfectly over rice or noodles.

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

2 tablespoons vegetable oil, divided

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small red onion, sliced

2 green onions, sliced

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

4 cups cooked rice or noodles, for serving

For the sauce:

1/3 cup low-sodium soy sauce

1/4 cup chicken broth

2 tablespoons honey or brown sugar

1 tablespoon oyster sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 tablespoon cornstarch

2 tablespoons water

1/4 teaspoon red pepper flakes, optional

Instructions:

Prep the chicken and vegetables before heating the pan, because stir fry cooks quickly.

In a small bowl, whisk together soy sauce, chicken broth, honey, oyster sauce, rice vinegar, sesame oil, cornstarch, water, and red pepper flakes if using.

Season the chicken with salt, black pepper, and paprika.

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat for 1 to 2 minutes.

Add the chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through. Remove to a plate.

Add the remaining 1 tablespoon oil to the skillet.

Add broccoli, bell peppers, and red onion. Stir fry for 4 to 5 minutes, until the vegetables are tender-crisp.

Stir in garlic, ginger, and green onions. Cook for 30 seconds, just until fragrant.

Return the chicken to the skillet and pour in the sauce. Cook for 2 to 3 minutes, stirring often, until the sauce thickens and coats everything.

Serve hot over rice or noodles. Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Servings: 4 | Calories: Approximately 390 per serving