Quick Flavorful Weeknight Meal (Print)
Ready in 30 minutes, this vibrant dinner combines tender chicken with crisp vegetables in a bold sweet-savory glaze. Perfect for busy evenings.
# What You Need:
→ Protein
01 - 1.1 lbs boneless skinless chicken thighs, cubed (or firm tofu, drained and cubed)
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 medium red onion, sliced
05 - 2 cups broccoli florets
06 - 2 cloves garlic, minced
→ Sauce & Seasonings
07 - 3 tbsp soy sauce (gluten-free if needed)
08 - 2 tbsp honey or maple syrup
09 - 1 tbsp rice vinegar or lemon juice
10 - 1 tsp freshly grated ginger
11 - 1/2 tsp chili flakes
12 - 2 tbsp olive oil
→ To Serve
13 - 4 cups cooked steamed rice or quinoa
14 - 2 tbsp chopped fresh cilantro or green onions
# How To Make It:
01 - Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add cubed chicken thighs and cook for 4–6 minutes until browned on all sides. Remove from pan and set aside.
02 - Add remaining olive oil to the same pan. Sauté minced garlic, grated ginger, sliced onion, and bell peppers for 3–4 minutes until just tender and fragrant.
03 - Add broccoli florets to the pan and stir-fry for another 2–3 minutes until bright green and slightly tender.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, and chili flakes until well combined.
05 - Return the cooked chicken to the pan. Pour the sauce mixture over everything and toss to coat evenly. Reduce heat to medium, cover, and simmer for 4–5 minutes until chicken is cooked through and vegetables are tender-crisp.
06 - Serve the stir-fry over steamed rice or quinoa. Garnish generously with chopped fresh cilantro or green onions.
# Expert Advice:
01 -
- The sauce balances sweet and salty so perfectly youll want to drizzle it on everything
- Everything cooks in one pan, leaving you with minimal cleanup and maximum flavor
02 -
- Hot wok, cold oil is the golden rule of stir frying, so let your pan get properly hot before adding anything
- Dont overcrowd the pan or your vegetables will steam instead of getting those gorgeous browned edges
03 -
- Squeeze fresh lime over each serving right before eating to wake up all the flavors
- Precook your rice the night before and reheat it while the stir fry cooks