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Broccoli and Bell Pepper Chicken Stir Fry

  • Author: Tastes Lovely
  • Total Time: 40 mins
  • Yield: 4 people 1x


Units Scale

Stir Fry Sauce

  • 1/2 cup low sodium soy sauce (or Tamari if gluten free)
  • 1/2 cup chicken or vegetable broth
  • 1 tablespoon corn starch (or arrow root if gluten free)
  • 1 tablespoon honey
  • 1 teaspoon sesame seed oil
  • 1 teaspoon rice vinegar
  • 2 inch piece of ginger, peeled and grated or finely minced (or 1 tablespoon fresh ginger paste)
  • 2 garlic cloves, grated or finely minced

Broccoli Bell Pepper Stir Fry

  • 1 pound boneless, skinless chicken thighs, chopped into 1″ pieces (I get my chicken from ButcherBox, which I highly recommend)
  • 1 large head of broccoli, chopped
  • 2 red bell peppers, ribs and seeds removed, chopped
  • 1 large zucchini, chopped
  • 1 large yellow onion, chopped
  • olive oil
  • 2 cups jasmine rice, cooked according to manufacturers instructions


Stir Fry Sauce

  1. In a mason jar or medium size bowl, combine all the stir fry sauce ingredients and stir to combine. Set aside.


  1. Cook the rice according to manufacturers instructions.

Broccoli Bell Pepper Stir Fry

  1. Heat a wok, or your largest skillet, over medium high heat. Add 1 tablespoon of olive oil, and cook the chicken about 5-7 minutes, until cooked thru. Transfer to a medium size bowl.
  2. I find the stir fries turn out best if you cook each vegetable separately so it can get crisp tender. If you cook them all at once they tend to steam and get soggy. Cook each vegetable in the wok for about 5 minutes until crisp tender, then transfer to the same medium size bowl. Add in olive oil as needed.
  3. Once all the vegetables have been cooked, return all the cooked vegetables and chicken back to the wok. Pour in all of the stir fry sauce, reduce heat to medium, and cook for about 3-5 more minutes until the sauce has thickened and all the vegetables are heated thru.
  4. Serve warm over rice.
  • Prep Time: 10 mins
  • Cook Time: 30 mins