Description
This quick and flavorful Chicken Stir Fry recipe combines tender chicken breast with fresh bell peppers, broccoli, onions, and a savory homemade sauce. Ready in just 25 minutes, this stir fry is a perfect weeknight dinner served over rice for a balanced, colorful meal packed with vibrant vegetables and bold flavors.
Ingredients
Scale
Sauce
- ½ cup BBQ sauce
- â…“ cup low-sodium soy sauce
- 1-2 tablespoons brown sugar
- ¼ cup chicken broth
Chicken and Vegetables
- 2 tablespoons olive oil, divided
- 2-3 boneless, skinless chicken breasts (about 1 ½ – 2 lbs), cut into chunks
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 bell peppers (red, orange, or yellow), chopped
- 3 cups chopped fresh broccoli
- 1 onion (yellow, white, or sweet), thinly sliced
- 2 cloves garlic, minced or pressed
- 2 teaspoons grated fresh ginger
Instructions
- Make Sauce: In a small bowl, combine BBQ sauce, low-sodium soy sauce, brown sugar, and chicken broth. Whisk together until well blended and set aside to use later.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet with sides over medium-high heat. Once hot, add the chicken chunks and season with salt and black pepper. Cook, stirring occasionally, for about 4-5 minutes until the chicken is cooked through and reaches an internal temperature of 165°F. Remove the chicken from the skillet and place on a plate, keeping it warm while you cook the vegetables.
- Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped bell peppers, broccoli, and sliced onion. Cook for 2 minutes, then add the minced garlic and grated ginger. Stir everything together and cook for an additional 2-3 minutes until the vegetables are tender but still crisp.
- Combine and Serve: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over everything and cook for another 3-4 minutes, allowing the flavors to meld and the sauce to slightly thicken. Serve the chicken stir fry hot over cooked rice, garnished with green onions if desired.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for food safety.
- You can substitute chicken broth with water if unavailable, but broth adds more flavor.
- Feel free to use any color bell peppers for a vibrant dish.
- For extra heat, add red pepper flakes or a dash of chili sauce to the stir-fry sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
