Prepare the chicken and vegetables: Cut the chicken breast into bite-sized pieces. Chop the broccoli, bell pepper, carrot, and onion into similar-sized pieces.
Make the stir-fry sauce: In a small bowl, whisk together soy sauce, honey, cornstarch, ginger, and garlic.
Cook the chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Stir-fry the vegetables: Add the chopped vegetables to the skillet and stir-fry until tender-crisp, about 5-7 minutes.
Combine everything: Return the cooked chicken to the skillet with the vegetables. Pour the stir-fry sauce over the chicken and vegetables and cook until the sauce thickens, about 1-2 minutes.
Serve: Serve the Chicken Stir-Fry hot over rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.
Enjoy!
Best stir-fry recipe I've tried! Quick, easy, and so tasty. I loved how customizable it is. I used snow peas and water chestnuts.
This stir-fry was amazing! The chicken was perfectly cooked, and the sauce was so flavorful. I added some extra broccoli, and it was a perfect weeknight meal.
Absolutely fantastic! This has become a regular meal in our house. The chicken is always tender, and the vegetables are perfectly crisp-tender. We add a little bit of red pepper flakes for extra heat.
Simple and delicious. Great for a quick dinner. I used a store-bought stir-fry sauce, which made it even faster.
This is my go-to stir-fry recipe! It's so versatile and always turns out great. I like to add a little sesame oil at the end for extra flavor.
