If you’re craving a vibrant, wholesome dinner that comes together quickly and bursts with flavor, this Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe is exactly what you need. With tender chicken pieces, crisp-tender broccoli, and sweet bell peppers all coated in a luscious, slightly sweet soy-ginger sauce, it’s a perfect balance of savory and fresh. The colorful veggies not only add a beautiful pop of color but also pack in texture and nutrition, making this meal a go-to for busy weeknights or anytime you want something delicious without fuss.
Ingredients You’ll Need
Getting started with this recipe is a breeze because the ingredients are straightforward, yet each one plays an essential role in creating that mouthwatering harmony of taste, texture, and color.
- 1 pound boneless, skinless chicken breasts: Cut into 1-inch pieces for even cooking and juicy bites.
- Salt and pepper to taste: Simple seasoning to enhance the natural flavors of the chicken and vegetables.
- 2 tablespoons extra virgin olive oil (divided): Used for cooking the chicken and veggies, adding richness without overpowering.
- 1 small onion (white or yellow), chopped: Adds a mild sweetness and depth to the stir fry.
- 1 red bell pepper, cut into squares: Gives a sweet crunch and vibrant color.
- 1 yellow bell pepper, cut into squares: Balances the red pepper with a slightly different sweetness and brightens the dish.
- 2 cups fresh broccoli florets: Provides that classic crisp vegetable bite and gorgeous green shade.
- 3 cloves garlic, minced: Infuses the dish with warm, aromatic flavor.
- 1/2 teaspoon ground ginger: Adds a subtle zing that wakes up the palate.
- 1/4 teaspoon red pepper flakes (optional): For those who like a little kick of heat.
- 1/4 cup chicken broth: Helps create a saucy base that keeps everything moist and flavorful.
- 3 tablespoons low-sodium soy sauce: Brings savory umami and balances the sweetness.
- 1 tablespoon honey: Adds natural sweetness to round out the sauce perfectly.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Thickens the sauce for that perfect cling to every ingredient.
- 2 tablespoons Yoshida’s Sweet Teriyaki marinade (optional but highly recommended): Elevates the dish with a rich, irresistible teriyaki glaze.
How to Make Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe
Step 1: Prepare and Cook the Chicken
Start by seasoning the chicken pieces generously with salt and pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the chicken and stir constantly to ensure even cooking. You want the chicken cooked through—aim for an internal temperature of 165 degrees F for perfect juiciness. Once done, transfer the chicken to a plate and cover it to keep warm while you cook the veggies.
Step 2: Sauté the Vegetables
Add the remaining tablespoon of olive oil to the skillet and then toss in the onion, red and yellow bell peppers, and broccoli florets. Stir frequently and cook until the veggies are tender yet retain a slight crunch with a touch of golden color. If the pan seems too dry or the vegetables start to stick, splash in about 1/4 to 1/2 cup of water to steam them gently. This trick keeps everything luscious without burning.
Step 3: Build the Flavor with Garlic and Spices
Turn down the heat to medium and stir in the minced garlic, ground ginger, and red pepper flakes if you want a little heat. Cook this fragrant mixture for about one minute to release those wonderful aromas without letting the garlic burn.
Step 4: Create the Sauce and Combine
While the garlic and spices cook, whisk together the chicken broth, soy sauce, honey, cornstarch-water mixture, and Yoshida’s Sweet Teriyaki marinade if you’re using it. Pour this sauce mixture over the veggies and gently stir to combine. Then, add the chicken back into the pan and toss everything together so each piece is coated with the glossy sauce. Let it simmer for another 5 minutes to thicken the sauce and warm the chicken through.
How to Serve Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe
Garnishes
Fresh garnishes make this chicken stir fry look and taste even more inviting. A sprinkle of thinly sliced green onions or a few toasted sesame seeds adds just the right touch of elegance and texture. For a little extra zing, a wedge of lime on the side to squeeze over can brighten all the flavors beautifully.
Side Dishes
This dish pairs perfectly with steamed jasmine rice or fluffy brown rice to soak up every bit of the delicious sauce. If you’re in the mood for noodles instead, simple lo mein or rice noodles work wonderfully and add a comforting heartiness to the meal.
Creative Ways to Present
For a fun twist, serve the stir fry in hollowed-out bell pepper halves for a vibrant presentation. You can also spoon it over grain bowls with quinoa, farro, or even cauliflower rice for a low-carb option. Don’t forget to include a sprinkle of fresh herbs like cilantro or basil to add freshness and a burst of fragrance.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and you might, since this dish is so tasty!), store them in an airtight container in the refrigerator for up to 3 days. Keep the stir fry separate from rice or noodles if possible to maintain the texture, reheating just before serving.
Freezing
This Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe freezes well too. Place cooled stir fry into a freezer-safe container or bag and freeze for up to 2 months. When you’re ready, thaw overnight in the refrigerator and reheat gently to keep the vegetables from getting mushy.
Reheating
Reheat leftovers on the stovetop over medium heat with a splash of water or chicken broth to loosen the sauce and prevent sticking. Microwaving works fine too—just stir halfway through to ensure even warming. Avoid overcooking to keep the veggies crisp and the chicken juicy.
FAQs
Can I use other vegetables in this stir fry?
Absolutely! Feel free to swap or add snap peas, carrots, mushrooms, or zucchini depending on your preference or what’s in season. The technique stays the same, just adjust cooking times accordingly for each vegetable.
Is it possible to make this dish gluten-free?
Yes! Use tamari or another gluten-free soy sauce alternative instead of regular soy sauce, and make sure the Yoshida’s marinade you use is gluten-free or omit it altogether. Cornstarch is naturally gluten-free, so thickening won’t be an issue.
How spicy is the dish with the red pepper flakes?
The 1/4 teaspoon of red pepper flakes adds a gentle background heat that enhances the dish without overpowering it. If you love spice, feel free to add more; if you prefer mild flavors, simply leave them out.
Can I use chicken thighs instead of breasts?
Definitely! Boneless, skinless chicken thighs bring extra juiciness and flavor. Just be sure to cut them into similar-sized pieces and cook until they’re fully done, as thighs may take slightly longer than breasts.
What can I use if I don’t have Yoshida’s Sweet Teriyaki marinade?
No problem! You can substitute with any teriyaki sauce you like, or simply omit it and increase the soy sauce and honey slightly. The marinade adds a lovely depth but the recipe is delicious even without it.
Final Thoughts
This Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe has quickly become one of my all-time favorite go-to meals because it’s so balanced — healthy, fast, and packed with fresh flavor. I encourage you to try it and make it your own with your favorite veggies or garnishes. Once you do, you’ll have a versatile, comforting dish that’s sure to brighten up any dinner rotation.
Print
Easy Chicken Stir Fry with Bell Peppers and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Description
This flavorful Chicken Stir Fry is a quick and healthy dish featuring tender chicken breast pieces sautéed with fresh colorful vegetables, all tossed in a savory, slightly sweet sauce. Perfect for a satisfying weeknight meal, it combines lean protein, vibrant bell peppers, and broccoli with a delicious blend of garlic, ginger, and teriyaki-infused sauce, ready in just 35 minutes.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts, cut in 1-inch pieces
- Salt and pepper, to taste
- 2 Tablespoons extra virgin olive oil, divided
Vegetables
- 1 small onion (white or yellow), chopped
- 1 red bell pepper, cut into squares (seeds removed)
- 1 yellow bell pepper, cut into squares (seeds removed)
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
Sauce
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup chicken broth
- 3 Tablespoons low-sodium soy sauce
- 1 Tablespoon honey
- 1 Tablespoon cornstarch mixed with 2 Tablespoons water
- 2 Tablespoons Yoshida’s Sweet Teriyaki marinade (optional but highly recommended)
Instructions
- Season and Cook Chicken: Season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the chicken and cook, stirring constantly, until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Set Aside Cooked Chicken: Transfer the cooked chicken to a plate and cover with foil to keep warm. Set aside.
- Cook Vegetables: Add the remaining tablespoon of olive oil to the skillet. Add the chopped onion, red and yellow bell peppers, and broccoli florets. Cook and stir the vegetables until tender and golden. If vegetables brown too quickly before becoming tender, reduce heat and add 1/4 to 1/2 cup water to steam and prevent sticking.
- Add Aromatics and Spices: Once the vegetables are tender, reduce the heat to medium. Stir in minced garlic, ground ginger, and red pepper flakes if using. Cook and stir for about 1 minute to release their flavors.
- Prepare and Add Sauce: In a small bowl, whisk together chicken broth, low-sodium soy sauce, honey, cornstarch mixture, and Yoshida’s Sweet Teriyaki marinade if using. Pour this sauce mixture over the cooked vegetables in the skillet. Stir gently to combine.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Stir and toss everything together to coat the chicken evenly with the sauce mixture. Let it cook for another 5 minutes to warm through and allow the sauce to thicken.
- Serve: Serve the chicken stir fry warm, ideally over cooked rice or noodles. Enjoy your flavorful and healthy meal!
Notes
- Yoshida’s Sweet Teriyaki marinade is optional but adds a rich, authentic flavor to the dish.
- Adding water while cooking vegetables helps steam them and prevent sticking or burning.
- For a spicier version, increase the red pepper flakes to taste.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Serve immediately for best texture and flavor.
