Broccoli and Bell Pepper Chicken Stir Fry

5 from 26 ratings

This broccoli and bell pepper chicken stir fry is healthy and delicious. It's made with the BEST stir fry sauce!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Asian Inspired

Servings: people

Calories: 335

Author: Natalie

1/2 cup low sodium soy sauce or Tamari if gluten free
½ 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

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

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

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.
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.
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.
Serve warm over rice.