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–+ servings

California Chicken Stir Fry with Fresh Veggies

This quick and easy chicken stir fry is bursting with flavor and ready in 30 minutes. Skip the takeout and make this vibrant, healthy dish at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1
Course: Chicken, Dinner, Quick Meals
Cuisine: Chinese
Calories: 285
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Vegetables
  • 3 boneless, skinless chicken breasts diced into 1-inch pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons California olive oil divided
  • 2 cups broccoli florets cut into bite-size pieces
  • 1/2 yellow bell pepper cut into 1-inch pieces
  • 1/2 red bell pepper cut into 1-inch pieces
  • 1/2 cup shredded carrots
  • 1/2 teaspoon ground ginger
  • 2 teaspoons minced garlic
  • 2 tablespoons sesame seeds for garnish
For the Stir Fry Sauce
  • 1 tablespoon cornstarch
  • 1/4 cup low-sodium chicken broth
  • 1/4 cup soy sauce low-sodium preferred
  • 2 tablespoons honey California wildflower honey if available

Method
 

  1. In a small bowl, whisk together the cornstarch, chicken broth, soy sauce, and honey until smooth. Set the stir fry sauce aside.
  2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the diced chicken breasts and season with salt and pepper. Cook, stirring occasionally, for 3 to 5 minutes until the chicken is browned and cooked through. Transfer the chicken to a plate and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the same skillet. Add the broccoli, yellow bell pepper, red bell pepper, and shredded carrots. Cook, stirring occasionally, for 3 to 4 minutes until the vegetables are tender-crisp.
  4. Stir in the ground ginger and minced garlic, and cook for 1 to 2 minutes until fragrant.
  5. Return the cooked chicken to the skillet. Pour the prepared stir fry sauce over the chicken and vegetables, and stir to coat everything evenly. Bring the mixture to a boil, then let it boil for 1 minute, stirring occasionally, until the sauce thickens.
  6. Sprinkle with sesame seeds and serve immediately over steamed rice or on its own. Enjoy!

Nutrition

Calories: 285kcalCarbohydrates: 14gProtein: 30gFat: 12gSaturated Fat: 2gCholesterol: 85mgSodium: 720mgFiber: 3gSugar: 8g

Notes

For a gluten-free version, use tamari or coconut aminos in place of soy sauce. Add a splash of rice vinegar or a squeeze of Meyer lemon for extra brightness. Leftovers keep well in an airtight container in the refrigerator for up to 5 days. To make ahead, prep all vegetables and sauce up to a day in advance. Avoid overcooking the vegetables to keep them crisp and colorful. Serve over steamed jasmine rice, brown rice, or cauliflower rice.

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