This Chicken And Pepper Stir Fry is chock-full of fresh veggies and covered in the most delicious sauce made with soy sauce, honey, ginger, broth, and sesame oil.
You can feed a family of six for less than fifteen dollars with this recipe! It costs $14.70 to make or $2.45 per serving.
For more family-friendly meals, we recommend our Homemade Sloppy Joes, Chicken Pillows, and our Dorito Taco Salad.
This healthy chicken stir fry recipe is a stop in our homes. It is literally brimming with veggies.
It’s a versatile recipe that you can add a variety of vegetables. Do you have a picky eater at your house? Yeah, us too. We usually load this dish up with their favorite veggies, and everyone is happy at dinner time.
Table of Contents
Ingredients & Cost:
- 1 ½ Tablespoons cornstarch – $0.04
- 1 ½ Tablespoons water – $0.00
- ⅔ cup soy sauce – $0.43
- 1 cup + ⅔ cup chicken broth – $0.54
- 3 Tablespoons honey or light brown sugar – $0.51
- ¼ teaspoon ground ginger – $0.03
- ¾ teaspoon sesame oil – $0.08
- 1 ½ pounds boneless skinless chicken breasts – $2.99
- 3 Tablespoons vegetable oil – $0.09
- 1 red pepper – $1.38
- 1 yellow pepper – $1.38
- 3 cups broccoli florets – $2.38
- 1 bag (6 oz) snow peas – $2.68
- 2 large carrots – $0.28
- 1 package (8 oz) whole baby bella mushrooms – $1.89
To learn more about how we price our recipes, check out Budget Recipes Explained.
INSTRUCTIONS
- First, make the marinade in a small bowl, whisking together the cornstarch and water until smooth.
- Next, whisk in the soy sauce, chicken broth, honey, ginger and sesame oil.
- After cutting the chicken into bite-size pieces, add it to the marinade.
- Cut the veggies, while the chicken soaks in the marinade.
- Heat oil in a deep skillet and then cook the chicken and marinade for about 5-7 minutes.
- Remove the chicken and set aside. Add additional oil to the skillet and cook the peppers, broccoli and carrots for about 5-7 minutes.
- Then add the mushrooms and snow peas and cook for an additional 3-5 minutes.
- Next, add the chicken broth and cook until the broth is reduced.
- Finally, add the chicken mixture back to the pan and cook for 3-5 minutes and then serve with rice.
RECIPE VARIATIONS AND SUBSTITUTIONS
- Instead of chicken you can use pork loin.
- This is a versatile recipe, use any vegetable that your family likes.
- You can serve this over white rice, brown rice, egg noodles, ramen noodles, zucchini noodles, cauliflower rice, quinoa, etc.
STORAGE TIPS
Serve: You can keep the Chicken and Pepper Stir Fry out for about two hours before it needs to be covered and refrigerated.
Store: Place leftovers in an airtight container and store in the refrigerator for 2-3 days. Please note that after 12 hours, the veggies start to become less crisp.
Freeze: While you can freeze this recipe, please note that the vegetable will be in a limp, sad state when defrosted. Therefore, we do not recommend freezing this recipe.
COOK’S TOOLS
- Mixing bowl
- Whisk
- Cutting board
- Chef’s knife
- Measuring cups
- Liquid measuring cup
- Measuring spoons
- Wooden mixing spoon
RECIPE FAQ’S
The key is to marinate the chicken. This will keep it from drying out when it is stir-fried.
Yes. First, cook the chicken, remove it from the pan, and cook the vegetables. Once the vegetables are cooked, return the chicken to the pan, stir everything, and serve.
Slice the pepper in half lengthwise and remove the seeds and stem. Then, slice the pepper into thin strips. If the pepper is on the long side, cut the strip in half.
GET KIDS INVOLVED
Ages 2-3: Have your little one whisk the cornstarch and water together. A fun counting game might be to count how long it takes them to whisk the mixture until smooth.
Ages 4-5: Let your child help you by stirring together the marinade ingredients and then stirring the veggies into the pan when ready.
Ages 6-8: Your child can help you and work on their math fractions while pre-measuring all of the ingredients for you.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
BUDGET TIPS
We like to buy frozen chicken in bulk. Especially when it is on sale, we can throw the bags into the freezer and pull out some chicken when we need it.
MORE $15 RECIPES
- Homemade Chicken Fingers
- Instant Pot Pulled Pork
- Mexican Lasagna
- One Pan Cheesy Broccoli Chicken Rice
- Pantry Crock-pot White Chicken Chili
- Philly Cheesesteak Sloppy Joes
- Taco Rice Casserole
- Sheet Pan Chicken Fajitas
- Skillet Lasagna
- Taco Bell Crunchwrap Supreme
- Taco Rice Casserole
- Tater Tot Breakfast Casserole
Chicken And Pepper Stir Fry
Equipment
- mixing bowl
- whisk
- cutting board
- chef's knife
- measuring cups
- Liquid measuring cup
- Measuring spoons
- Wooden mixing spoon
Ingredients
MARINADE AND CHICKEN:
- 1 ½ Tablespoon cornstarch
- 1 ½ Tablespoon water
- ⅔ cup soy sauce
- ⅔ cup chicken broth
- 3 Tablespoons honey or light brown sugar
- 1 ½ Tablespoon minced fresh ginger or ¼ teaspoon ground ginger
- ¾ teaspoon sesame oil
- 1 ½ pound boneless skinless chicken breasts or thighs
STIR FRY:
- 3 Tablespoons vegetable oil
- 1 large red pepper sliced thinly
- 1 large yellow pepper sliced thinly
- 3 cups broccoli florets
- 6 oz bag snow peas
- 2 large carrots sliced thinly on diagonal
- 8 oz package baby bella mushrooms cleaned and sliced
- 1 cup chicken broth
FOR SERVING:
- Rice brown or white
- Sesame seeds
- Green onions
Instructions
MAKE MARINADE:
- In a small bowl, whisk together cornstarch and water together until smooth.
- Add soy sauce, ⅔ cup chicken broth, honey, ginger, and sesame oil, and whisk until well combined
- Cut chicken into bite-size pieces and add it to the marinade.
- Let the chicken sit in the marinade at room temperature while you cut the vegetables.
- Cut peppers, broccoli, mushrooms, and carrots, set them aside.
COOK STIR FRY:
- To a large, deep skillet, add 1 ½ Tablespoon of vegetable oil and heat to medium-high.
- Add chicken and marinade, and cook for 5-7 minutes or until the chicken is no longer pink.
- Remove the chicken from the pan and transfer it to a bowl.
- Add the remaining 1 ½ Tablespoon of oil to the skillet.
- Cook peppers, broccoli, and carrots over medium-high heat for 5-7 minutes or until they begin to soften.
- Add mushrooms and snow peas to the pan and cook for 3-5 minutes or until all the vegetables are soft.
- Add the chicken broth and continue cooking until the broth is reduced.
- Add the chicken mixture back to the pan and continue cooking for 3-5 minutes or until the liquid is reduced to the consistency you like.
SERVE:
- Serve immediately with rice and garnish with green onions and sesame seeds if desired.
Savita says
This looks so delicious and flavourful. Can’t wait to give it a try.
TAYLER ROSS says
This is exactly the kind of healthy recipe I want to start the new year with! I can’t wait to make it for dinner tonight.
Shadi Hasanzadenemati says
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
Toni says
I love everything about this meal! Easy to make and tastes really good!
Kathryn says
We love making this whenever we are craving comfort and a healthy meal. It is such an easy dinner to put together and makes the best leftovers!
Brandy says
Made this the other night for dinner. It came out great! We ate it all up. Super delicious! Can’t wait to make again!
Natalie says
My family loves when I make stir fry for dinner. I will definitely give your recipe a try. Looks delicious.