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Easy 30-Minute Chicken Stir Fry with Colorful Vegetables and Savory-Sweet Sauce Recipe

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4 from 1 review

This vibrant Chicken Stir Fry recipe is a quick and flavorful 30-minute meal perfect for weeknights. Tender, juicy chicken breast chunks are stir-fried with colorful vegetables like red bell pepper, broccoli, carrot, and onion, then tossed in a savory and slightly sweet sauce made from chicken broth, tamari soy sauce, honey, and aromatic ginger and garlic. Finished with a sprinkle of sesame seeds and green onions, this dish offers a perfect balance of protein and veggies that is both healthy and satisfying.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Sauce Ingredients

  • ¼ cup chicken broth
  • ¼ cup tamari soy sauce (or coconut aminos)
  • 1 tablespoon dry sherry (optional)
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar (or apple cider vinegar)
  • 1 tablespoon cornstarch (or arrowroot powder)

Main Ingredients

  • 2 tablespoons avocado oil
  • 1 pound boneless skinless chicken breast (cut into 1-inch pieces)
  • Salt and pepper (to taste)
  • 1 red bell pepper (deseeded and chopped)
  • 1 small carrot (thinly sliced)
  • 2 cups broccoli florets (cut into bite-sized pieces)
  • 1 small yellow onion (chopped)
  • 1 tablespoon finely grated fresh ginger
  • 4 garlic cloves (minced)
  • 1 tablespoon sesame seeds
  • 1 green onion (sliced)

Instructions

  1. Make the sauce: In a small bowl, whisk together chicken broth, tamari soy sauce, dry sherry (if using), honey, sesame oil, rice vinegar, and cornstarch or arrowroot powder. Set aside to let the flavors meld and the cornstarch dissolve.
  2. Cook the chicken: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, season with salt and pepper, and cook for about 4 to 5 minutes, stirring occasionally until the chicken is lightly browned and mostly cooked through. Remove the chicken to a plate and set aside.
  3. Cook the vegetables: In the same skillet, add the remaining tablespoon of avocado oil along with the red bell pepper, chopped onion, carrot slices, and broccoli florets. Stir fry the vegetables over medium-high heat for about 3 to 4 minutes, or until they become tender-crisp and slightly brightened in color.
  4. Add aromatics and chicken back: Return the chicken to the skillet with the minced garlic and grated fresh ginger. Stir everything together for about 30 seconds until fragrant and well combined.
  5. Finish with the sauce: Pour the prepared sauce into the skillet and stir-fry for 1 to 2 minutes, constantly stirring, until the sauce thickens and coats the chicken and vegetables evenly.
  6. Garnish and serve: Sprinkle the stir fry with sesame seeds and sliced green onions. Serve immediately, optionally over steamed rice or noodles for a complete meal.

Notes

  • You can substitute tamari soy sauce with coconut aminos for a gluten-free option.
  • Dry sherry is optional but adds an extra depth of flavor; you can omit it if unavailable.
  • Feel free to swap or add any vegetables you have on hand, such as snow peas, mushrooms, zucchini, or eggplant.
  • Arrowroot powder can replace cornstarch for thickening the sauce equally well.
  • Adjust the amount of honey to your preference if you want it sweeter or less sweet.
  • Serve over steamed rice, quinoa, or noodles to make it a full meal.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/easy-30-minute-chicken-stir-fry-with-colorful-vegetables-and-savory-sweet-sauce-recipe/