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!
Not a fan. The sauce was too salty for my taste. I followed the recipe exactly, but it didn't turn out great. Maybe it needed more vegetables.
Pretty good, but a bit bland. I would recommend experimenting with different sauces to find one that you enjoy the most. I added a little bit of soy sauce.
Really enjoyed this. Simple, quick, and the flavors were spot on. Great for a quick weeknight dinner, will be making again for sure.
It was alright. A decent stir-fry. I think the key is to cut the chicken into even-sized pieces for more uniform cooking.
It was okay. The chicken was a little dry, but the vegetables were good. I think I overcooked it slightly.
