Description
This vibrant and flavorful Chicken Stir Fry is a quick and easy weeknight meal that’s packed with healthy vegetables and tender chicken. Tossed in a savory sauce, this dish is perfect for a satisfying and nutritious dinner. Serve over rice or noodles for a complete meal.
Ingredients
Units
Scale
- 1–2 tablespoons olive oil (more if needed)
- 1 small onion, diced
- 2 teaspoons minced garlic
- 1 cup carrots, chopped
- 3 bell peppers, chopped (different colors for visual appeal)
- 1 head broccoli, chopped
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/3 cup Yoshida’s Gourmet Sauce (more as needed)
- Salt and pepper, to taste
Optional:
- Sliced mushrooms
- Snap peas
- Bok choy
- Other vegetables of your choice
For serving:
- Cooked rice or noodles
Instructions
- Cook Rice: If serving with rice, start cooking it according to package directions before beginning the stir fry.
- Stir Fry Vegetables: Heat olive oil in a large skillet or wok over medium heat. Add onion and cook for a couple of minutes. Add carrots, bell peppers, broccoli, and garlic; cook until tender (5-10 minutes). Remove vegetables from the pan.
- Cook Chicken: Add more olive oil if needed. Add chicken to the pan, season with salt and pepper, and cook until no longer pink (5-6 minutes).
- Combine and Simmer: Add the cooked vegetables and Yoshida’s sauce to the pan. Simmer for about 5 minutes, or until the sauce thickens.
- Serve: Serve the chicken stir fry over rice or noodles.
Notes
- For a homemade stir fry sauce, whisk together ¼ cup chicken broth, ¼ cup lite soy sauce, 3 tablespoons honey, and 1 tablespoon cornstarch. Add red pepper flakes for heat (optional).
- Feel free to add any other vegetables you like to the stir fry.
- Adjust the amount of sauce to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
