Quick & Easy Chicken Stir Fry

• Chicken Breast

  10.6 oz
• Broccoli Florets

  1 cup
• Carrots

  1 medium
• Red Bell Pepper

  0.5 medium
• Soy Sauce

  4 tablespoons
• Sesame Oil

  1 teaspoon
• Fresh Ginger

  1 tablespoon
• Garlic

  2 cloves
• Cornstarch

  1 tablespoon
• Water

  2 tablespoons
• Vegetable Oil

  2 tablespoons
• Honey

  1 tablespoon
• White Rice

  1 cup

All Steps

1. 1

   Cook rice according to package instructions. Set aside.

2. 2

   Cut chicken breast into bite-sized pieces. In a small bowl, whisk together soy sauce, sesame oil, honey, minced ginger, minced garlic, cornstarch, and water to create the stir fry sauce. Set aside.

3. 3

   Chop broccoli into florets, slice carrots into thin rounds or julienne, and slice the red bell pepper into thin strips.

4. 4

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the skillet and set aside.

5. 5

   Add the remaining 1 tablespoon of vegetable oil to the skillet. Add carrots and broccoli and stir-fry for 3-4 minutes until slightly tender-crisp. Add the bell pepper and stir-fry for another 2 minutes.

6. 6

   Return the cooked chicken to the skillet with the vegetables. Give the stir fry sauce a quick whisk (as cornstarch can settle) and pour it over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything evenly, about 1-2 minutes.

7. 7

   Serve immediately over the cooked white rice.