Chicken Stir-Fry
Ingredients
- 1/2 c. reduced-sodium soy sauce
- 2 tbsp. honey
- 2 tsp. toasted sesame oil
- 1 tbsp. canola oil
- 1 head broccoli
cut into small florets
- 1 bell pepper
seeds and ribs removed, chopped
- 2 cloves garlic
finely chopped
- 1 lb. boneless
skinless chicken breast, cut into 1" pieces
- 1/3 c. cashews
- Freshly ground black pepper
Directions
- 1
In a small bowl, whisk soy sauce, honey, and sesame oil.
- 2
In a large skillet over high heat, heat oil. Cook broccoli, bell pepper, and garlic, stirring frequently, until softened, about 5 minutes. Add chicken and cook, tossing occasionally, until golden brown and cooked through, about 8 minutes. Stir in cashews; season with pepper.
- 3
Pour sauce into skillet and bring to a simmer. Cook, stirring occasionally, until thickened, about 5 minutes.
Chicken Stir-Fry
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About this Recipe
Craving a satisfying, flavor-packed dinner that comes together in a flash? This Chicken Stir-Fry recipe delivers on all fronts, promising a delicious, vibrant meal in just 30 minutes.
What sets this recipe apart is its expertly balanced sauce, a savory-sweet blend of reduced-sodium soy sauce, golden honey, and fragrant toasted sesame oil. We’ve also fine-tuned the cooking method to ensure your chicken is tender and your vegetables retain their crisp-tender bite, avoiding common stir-fry pitfalls.
Get ready for a dynamic dish featuring succulent pieces of chicken breast, bright green broccoli florets, and vibrant bell pepper, all coated in that irresistible sauce. Each forkful offers a delightful mix of savory and sweet notes, complemented by aromatic garlic and a delightful crunch from the cashews, finished with a hint of freshly ground black pepper. This meal is designed for maximum flavor with minimal effort.
This Chicken Stir-Fry is incredibly versatile; feel free to swap the chicken for shrimp or tofu for a different protein. You can also introduce other quick-cooking vegetables like snap peas, carrots, or mushrooms, ensuring you cut them to similar sizes for even cooking. For a nut-free version, simply omit the cashews or swap them for sesame seeds.
This dish is ideal for a quick weeknight meal but impressive enough to serve to guests. It pairs wonderfully with fluffy white rice or noodles, making for a complete and satisfying spread for four.