Description
A quick, budget-friendly, and healthy chicken and vegetable stir fry that feeds 4-6 people for under $15. This recipe uses pantry staples and takes only 30 minutes to make, making it perfect for busy weeknights.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil (canola or avocado)
- 2 cups broccoli florets
- 2 medium carrots, julienned or sliced thin
- 1 large bell pepper, sliced
- 4–5 stalks green onions, sliced
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1/4 cup chicken broth (low-sodium)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Slice chicken breasts against the grain into thin strips. Toss with 1 teaspoon of cornstarch and a pinch of salt. Set aside.
- In a small bowl, whisk together soy sauce, chicken broth, rice vinegar, honey, minced garlic, grated ginger, remaining cornstarch, and red pepper flakes until smooth. Set aside.
- Heat a large wok or skillet over medium-high heat. Add vegetable oil and swirl to coat. Add chicken in a single layer (cook in batches if necessary) and sear for 2 minutes undisturbed, then stir and cook for 3-4 minutes until cooked through. Remove chicken and set aside.
- Reduce heat to medium. Add a splash of oil if needed. Add broccoli and carrots, stir-frying for 2 minutes. Add bell peppers and green onions, cooking for another 2-3 minutes until tender-crisp. If dry, add a tablespoon of water and cover for 1 minute to steam.
- Return chicken to the pan. Whisk sauce again and pour over chicken and veggies. Stir constantly until the sauce thickens and becomes glossy (about 60 seconds).
- Remove from heat. Drizzle with sesame oil and toss. Taste and adjust salt if needed. Serve immediately over steamed rice or cauliflower rice.
Notes
Do not crowd the pan to ensure proper searing. Cut vegetables uniformly for even cooking. Use fresh ginger for best flavor. This recipe freezes poorly due to vegetable texture; store in the fridge for up to 4 days. Reheat with a splash of water or broth to maintain sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 180
- Sugar: 6
- Sodium: 580
- Fat: 5
- Saturated Fat: 1
- Carbohydrates: 12
- Fiber: 3
- Protein: 25
Keywords: healthy chicken stir fry, budget meal prep, weeknight dinner, quick recipes, family friendly, gluten-free option, dairy-free