RECIPE: Chicken Stir Fry

By Kimora Bryant October 1, 2020


I absolutely love Asian cuisine and this is one of my favorites to make! It is also a great meal to practice using your chopsticks with!


  •  2lbs boneless, skinless chicken breast cut into 1 inch cubes 
  • Salt and pepper to taste 
  • 4 tbsp olive oil divided 
  • 4 cups broccoli florets 
  • 1 yellow bell pepper cut into 1 inch pieces 
  • 1 red bell pepper cut into 1 inch pieces 
  • 1 cup baby carrots sliced 
  • 4tsp minced ginger 
  • 4 garlic cloves minced 

Stir fry sauce 

  • 2 tbsp cornstarch 
  • 4 tbsp cold water 
  • 0.5 cup low sodium chicken broth 
  • 6 tbsp low sodium soy sauce 
  • 0.5 cup honey 
  • 2 tbsp toasted sesame oil
  • 1 tsp crushed red pepper flakes 


  1. In a medium size bowl, whisk together cornstarch and water. Add remaining ingredients ( chicken broth, soy sauce, honey and toasted sesame oil, red pepper flakes) and whisk to combine. Set aside 
  2. Add one tablespoon of olive oil to a large skillet or wok and heat over medium high heat 
  3. Add chicken ( in batches if necessary) and season with salt and pepper. Cook for 3 to 5 minutes or until cooked through. Remove from skillet 
  4. Reduce heat to medium and add remaining tablespoon of oil to the skillet 
  5. Add broccoli, bell pepper, and carrots and cook, stirring occasionally, just until crisp and tender. Add ginger and garlic and cook for an additional minute 
  6. Add chicken back to the skillet and stir to combine 
  7. Whisk sit fry sauce and pour over chicken and vegetables and stir gently to combine. 
  8. Bring to a boil, stirring occasionally and let both boil for one minute 
  9. Serve with rice and or chow mien if desired.