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A close up picture of the finished Chicken And Peppers Stir Fry in a deep pan.
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5 from 7 votes

Chicken And Pepper Stir Fry

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.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian
Keyword: chicken, vegetable
Servings: 6 people
Calories: 256kcal
Author: An Easy Budget Recipes Original!
Cost: $14.70

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
US Customary - Metric

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.

Notes

The calculated nutrition does not include rice that you may serve the stir fry with. 

Nutrition

Serving: 1.5cup | Calories: 256kcal | Carbohydrates: 25g | Protein: 31g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1848mg | Potassium: 1109mg | Fiber: 4g | Sugar: 14g | Vitamin A: 5554IU | Vitamin C: 157mg | Calcium: 69mg | Iron: 3mg