A Classic Comfort: Chicken Stir-Fry with Broccoli and Peppers
Diving into the world of quick and healthy meals, the chicken stir-fry with broccoli and peppers stands out as a vibrant dish that marries the succulent textures of chicken with the crunch of fresh vegetables.
This easy chicken stir-fry recipe not only promises a burst of flavors with its mix of broccoli, peppers, and a savory sauce but also delivers on the satisfaction of a fulfilling meal that comes together in about 30 minutes.
This easy chicken stir-fry recipe is the epitome of a quick weeknight dinner, perfect for those evenings when time is of the essence but flavor and nutrition can’t be compromised.
Whether you’re aiming to impress with a nutritious dinner idea or seeking a reliable recipe for your meal prep rotation, this chicken and vegetable stir-fry is a versatile choice that caters to various dietary preferences.
Why This Chicken Stir-Fry Recipe Is a “Must-Try”
This chicken stir-fry with broccoli and peppers encapsulates the essence of an easy family dinner.
It’s a homemade Asian recipe that promises flavor and nutrition without the fuss. Here’s why it shines:
- Chinese Chicken Recipe: Authentic flavors in a simple, approachable dish.
- Easy Family Dinner: Ready in 30 minutes, perfect for busy weeknights.
- One-Pan Dinner: Minimal clean-up, maximum taste.
A perfect blend of convenience and deliciousness, making weeknight dinners a breeze.
Ingredients for Chicken Stir-Fry with Broccoli and Peppers
For the Stir-Fry:
- Chicken Breast: Lean and sliced for quick cooking; about 1 pound caters to a family dinner.
- Broccoli and Bell Peppers: The core vegetables; use fresh for the best texture and flavor.
- Garlic and Ginger: Minced, to build the foundational flavors of this Asian-inspired chicken dish.
- Olive Oil: For sautéing; ensures the chicken and vegetables are perfectly cooked.
For the Sauce:
- Soy Sauce: The base of the stir-fry sauce, adding depth and saltiness.
- Oyster Sauce: Adds complexity and richness to the sauce.
- Sugar: A touch of sweetness to balance the savory elements.
- Cornstarch: Dissolved in water to thicken the sauce and coat the stir-fry evenly.
Instructions with Prep Work for Chicken Stir-Fry with Broccoli and Peppers
Prep Work:
- Slice the Chicken: Take 1 lb of boneless, skinless chicken breast and slice it thinly. This ensures that the chicken cooks quickly and remains tender.
- Prepare the Vegetables:
- Wash the broccoli head and cut it into florets.
- Rinse the red and yellow bell peppers, then slice them thinly.
- Peel and mince 2 cloves of garlic.
- Peel and mince 1 tablespoon of ginger.
- Mix the Sauce:
- In a small bowl, combine 3 tablespoons soy sauce, 2 tablespoons oyster sauce, and 1 tablespoon honey (or sugar). Stir until the honey or sugar dissolves completely.
- In another small bowl, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water. This will be used to thicken the sauce later.
Cooking Steps:
- Cook the Chicken:
- Heat a wok or large frying pan over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the sliced chicken. Season with a pinch of salt and pepper. Stir-fry until golden and fully cooked, approximately 3-4 minutes. Remove the chicken from the wok and set it aside on a plate.
- Stir-Fry the Vegetables:
- In the same wok, add the remaining tablespoon of vegetable oil. Add the broccoli florets and stir-fry for about 2 minutes. Then, add the sliced bell peppers along with the minced garlic and ginger. Continue to stir-fry for another 2-3 minutes until the vegetables are tender yet crisp.
- Combine Chicken and Vegetables:
- Add the cooked chicken back into the wok with the vegetables. Reduce the heat to medium.
- Add the Sauce:
- Pour the soy sauce mixture over the chicken and vegetables. Stir well to ensure everything is evenly coated.
- Thicken the Sauce:
- Give the cornstarch and water mixture a quick stir, then pour it into the wok. Stir continuously as the sauce thickens, about 1-2 minutes.
- Adjust Seasonings:
- Taste and adjust the seasoning with additional soy sauce, salt, or pepper as needed.
- Serve:
- Serve the stir-fry hot over cooked rice. Optionally, garnish with sesame seeds, chopped green onions, and red pepper flakes for added flavor and texture.
Storage and Meal Prep
- Refrigeration: Cool and store in airtight containers for up to 4 days, making it a fantastic option for quick healthy dinner options throughout the week.
- Freezing: Freeze portions for future easy weeknight stir-frys, ensuring you have a delicious and easy dinner ready whenever you need it.
What to Serve with Your Stir-Fry
Enhance your chicken stir-fry meal with sides that complement its flavors and textures:
- Cilantro Rice: The fragrant aroma of cilantro mixed with fluffy rice offers a refreshing contrast to the savory stir-fry.
- Garden Salad: A crisp garden salad dressed with a light vinaigrette adds a fresh, crunchy element to the meal.
- Steamed Jasmine Rice: Its subtle floral scent and soft texture make it an ideal companion to the robust stir-fry.
- Sautéed Green Beans: Garlicky green beans provide a vibrant, crunchy side that echoes the stir-fry’s freshness.
- Spring Rolls: For a fun, interactive addition, serve alongside homemade or store-bought spring rolls.
Each side dish brings its own unique flavors and textures to the table, creating a well-rounded and satisfying meal experience.
Chicken Stir-Fry with Broccoli and Peppers
Savor this delicious Chicken Stir-Fry with Broccoli and Peppers, an ideal weeknight dinner. Lean chicken, fresh veggies, and a rich sauce combine for a healthy, quick, and easy meal that's bursting with flavor. Perfect for family-friendly dinners.
Ingredients
- 1 lbs chicken breast, thinly sliced
- 2 tablespoons vegetable oil, divided
- 1 large broccoli head, cut into florets (about 2 cups)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon honey or sugar
- 1 teaspoon cornstarch, dissolved in 2 tablespoons water
- Salt and pepper, to taste
Instructions
Prep Work:
Slice the Chicken:
- Take 1 lb of boneless, skinless chicken breast and slice it thinly. This ensures that the chicken cooks quickly and remains tender.
Prepare the Vegetables:
- Wash the broccoli head and cut it into florets.
- Rinse the red and yellow bell peppers, then slice them thinly.
- Peel and mince 2 cloves of garlic.
- Peel and mince 1 tablespoon of ginger.
Mix the Sauce:
- In a small bowl, combine 3 tablespoons soy sauce, 2 tablespoons oyster sauce, and 1 tablespoon honey (or sugar). Stir until the honey or sugar dissolves completely.
- In another small bowl, dissolve 1 teaspoon of cornstarch in 2 tablespoons of water. This will be used to thicken the sauce later.
Cooking Steps:
Cook the Chicken:
- Heat a wok or large frying pan over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the sliced chicken. Season with a pinch of salt and pepper. Stir-fry until golden and fully cooked, approximately 3-4 minutes. Remove the chicken from the wok and set it aside on a plate.
Stir-Fry the Vegetables:
- In the same wok, add the remaining tablespoon of vegetable oil. Add the broccoli florets and stir-fry for about 2 minutes. Then, add the sliced bell peppers along with the minced garlic and ginger. Continue to stir-fry for another 2-3 minutes until the vegetables are tender yet crisp.
Combine Chicken and Vegetables:
- Add the cooked chicken back into the wok with the vegetables. Reduce the heat to medium.
Add the Sauce:
- Pour the soy sauce mixture over the chicken and vegetables. Stir well to ensure everything is evenly coated.
Thicken the Sauce:
- Give the cornstarch and water mixture a quick stir, then pour it into the wok. Stir continuously as the sauce thickens, about 1-2 minutes.
Adjust Seasonings:
- Taste and adjust the seasoning with additional soy sauce, salt, or pepper as needed.
Serve:
- Serve the stir-fry hot over cooked rice. Optionally, garnish with sesame seeds, chopped green onions, and red pepper flakes for added flavor and texture.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 330Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 96mgSodium 1092mgCarbohydrates 18gFiber 3gSugar 8gProtein 39g