Description
A vibrant and spicy chicken stir-fry featuring tender chicken breast, crisp broccoli, red bell pepper, and onions, all tossed in a savory and slightly sweet chili-garlic sauce. This quick and easy meal is garnished with toasted cashews and green onions for added crunch and flavor, perfect for a wholesome weeknight dinner.
Ingredients
Protein and Vegetables
- 1 tablespoon vegetable or olive oil, divided use
- 1 1/4 pounds boneless skinless chicken breast, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper, seeded, cored, and cut into 1-inch pieces
- 1 yellow onion, finely chopped
- 2 teaspoons minced fresh ginger
Sauce and Garnish
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons chili garlic sauce (or more to taste)
- 2 teaspoons cornstarch
- 2 teaspoons cold water
- 2 tablespoons sliced green onions
- 1/3 cup toasted cashews or almonds
- Salt and pepper to taste
Optional
- Cooked brown rice for serving
Instructions
- Sauté Onions: Heat 1 teaspoon of oil in a large pan over medium-high heat. Add the finely chopped yellow onion and cook for 3-4 minutes until softened and lightly browned, stirring occasionally.
- Cook Broccoli: Add the broccoli florets and 1 tablespoon of water to the pan. Continue cooking, stirring occasionally for about 3 minutes or until the broccoli becomes tender but still crisp.
- Add Bell Pepper and Ginger: Toss in the red bell pepper pieces and minced ginger. Cook for an additional 2 minutes or until the bell peppers are just softened, maintaining some crunch.
- Season and Set Vegetables Aside: Season the cooked vegetables with salt and pepper to taste. Transfer them onto a plate and cover to keep warm while you cook the chicken.
- Cook Chicken: Wipe out the pan with a paper towel to remove residue. Add the remaining 2 teaspoons of oil and heat over medium-high. Add the chicken pieces and season with salt and pepper. Cook for 3-4 minutes on each side until the chicken is browned and cooked through.
- Combine Chicken and Vegetables: Once the chicken is cooked, add the reserved vegetables back into the pan with the chicken and stir to combine.
- Prepare Sauce: In a small bowl, whisk together soy sauce, honey, and chili garlic sauce until blended. In a separate small bowl, combine cornstarch with 2 teaspoons of cold water and whisk until smooth.
- Thicken Sauce: Add the cornstarch mixture to the soy sauce mixture and stir until fully combined. Pour this sauce into the pan with the chicken and vegetables. Increase heat to high and bring the sauce to a boil, cooking for about 30 seconds until the sauce thickens slightly and coats the ingredients.
- Finish and Serve: Sprinkle toasted cashews and sliced green onions over the stir-fry. Serve immediately, optionally alongside cooked brown rice for a complete meal.
Notes
- Adjust the amount of chili garlic sauce to your preferred spice level.
- To toast cashews or almonds, spread them on a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
- Use low-sodium soy sauce to reduce sodium content if desired.
- Fresh ginger can be substituted with 1/2 teaspoon ground ginger in a pinch, though fresh provides better flavor.
- Ensure not to overcook vegetables to keep them crisp and vibrant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
