One Pan, 30 Minute, Chicken and Vegetable Stir Fry
A quick, colorful chicken and vegetable stir fry made in one pan in just 30 minutes. Tender chicken, crisp veggies, and a savory sauce — better than takeout!
Servings: 4
Equipment
- 1 Mixing Bowl
- 1 Large Pan
Ingredients
For Stir Fry Sauce
- 1 tbsp Corn starch
- 2 tbsp Water
- 1/2 cup Chicken broth
- 2 tbsp Honey
- 3 tbsp Soy sauce
- 1 tbsp Sesame oil
For Chicken
- 1 lb Chicken breast Boneless/Skinless, Cubed
- 1 tsp Salt and Pepper Season chicken
- 2 tbsp Sesame oil
- 1/2 whole White onion Or Yellow onion, Sliced
- 1 16 oz Bag of Stir Fry Vegetables
- 2 whole Garlic cloves Minced
- 2 tsp Fresh Ginger minced
Optional - Serve with: Rice, Green Onions, Seaweed
Instructions
- In a bowl, whisk together corn starch and water.
- Add remining ingredients under "For Stir Fry" and whisk to combine.
- Set aside
- In a large, deep pan on medium-high heat, add 1 tbsp sesame oil.
- Once hot, add diced, seasoned chicken breast and cook 4-5 minutes. Stirring occasionally.
- Once done, remove from pan.
- Reduce heat to medium and add 1 tbsp sesame oil.
- Add onions, then vegetables and cook for 5-7 minutes, or until they have a tender crisp.
- Add ginger and garlic and cook for another minute.
- Add chicken back into the skillet and stir to combine.
- Whisk stir fry sauce and pour over chicken and vegetables.
- Bring to a boil, stirring occasionally, and allow to boil for 1-2 minutes.
- Serve with rice, if desired.
- Enjoy!
Nutrition
Calories: 255kcal | Carbohydrates: 15g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 2614mg | Potassium: 454mg | Fiber: 0.2g | Sugar: 10g | Vitamin A: 11IU | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 1mg