Quick Flavorful Weeknight Meal (Print View)
Bold flavors meet busy weeknights with this 30-minute chicken stir-fry featuring fresh vegetables and a honey-soy glaze.
# What You'll Need:
→ Protein
01 - 1.1 lbs boneless skinless chicken thighs
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 red onion, sliced
05 - 2 cups broccoli florets
06 - 2 cloves garlic, minced
→ Sauce & Seasonings
07 - 3 tbsp soy sauce
08 - 2 tbsp honey or maple syrup
09 - 1 tbsp rice vinegar or lemon juice
10 - 1 tsp freshly grated ginger
11 - 1/2 tsp chili flakes
12 - 2 tbsp olive oil
→ To Serve
13 - 4 cups cooked steamed rice or quinoa
14 - 2 tbsp chopped fresh cilantro or green onions
# Method:
01 - Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken thighs and cook for 4–6 minutes until browned. Remove and set aside.
02 - In the same pan, add the remaining olive oil. Sauté garlic, ginger, onion, and bell peppers for 3–4 minutes until just tender.
03 - Add broccoli florets and stir-fry for another 2–3 minutes.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, and chili flakes.
05 - Return the protein to the pan. Pour the sauce over everything and stir to coat. Reduce heat to medium, cover, and let simmer for 4–5 minutes or until the chicken is cooked through and veggies are vibrant.
06 - Serve over steamed rice or quinoa. Garnish with cilantro or green onions.
# Insider Tips:
01 -
- Everything cooks in one pan so cleanup is basically nonexistent
- The sauce hits every single flavor note sweet tangy savory with barely any effort
02 -
- Prep all your ingredients before turning on the stove, because once you start cooking this moves fast
- Crowding the pan makes everything steam instead of stir fry, so use your biggest pan or cook in batches
03 -
- Squeeze fresh lime over each bowl right before serving, it wakes up every single flavor
- Let your pan get properly hot before adding ingredients, that sizzle is what gives you that restaurant texture