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Chicken Veggie Stir Fry

Chicken Veggie Stir Fry

Recipe courtesy of Reyanna and Braulio for the Young Cooks Recipe Challenge. Photo courtesy of Chef Leslie Owens.
Course entree
Servings 4 servings


  • 2 tbsp olive oil
  • 2 cups broccoli florets
  • 1 whole carrot or 1/2 cup baby carrots
  • 1/2 yellow bell pepper
  • 1/2 red bell pepper
  • 2 tsp fresh ginger
  • 2 cloves garlic
  • 1 lb boneless, skinless chicken breast
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cups cooked brown rice

For the sauce

  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1/4 cup low-sodium chicken broth
  • 3 tbsp low-sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp toasted sesame oil


  • Wash hands with soap and water.
  • Rinse the broccoli florets and garlic cloves under cold running water. Gently scrub the carrots, yellow and red bell pepper, and fresh ginger with a clean vegetable brush under running water. Dry with a clean towel.
  • Thinly slice carrots, red and yellow bell pepper, and set aside. Finely mince the ginger and cloves, and set aside.
  • In a small bowl, prepare the sauce by whisking together the cornstarch and water. Add the remaining sauce ingredients and whisk to combine. Set aside.
  • On a separate cutting board, cut the chicken into medium-sized chunks. Do not rinse raw chicken.
  • Wash hands with soap and water after handling raw chicken.
  • In a large skillet or wok over medium-high heat, add 1 Tablespoon olive oil.
  • Season the chicken with salt and pepper and add to the skillet. Wash cutting board, counter, and utensils after handling raw chicken. Wash hands with soap and water.
  • Cook until the chicken reaches 165 °F on a food thermometer, about 3 to 5 minutes. Using a clean plate, remove the chicken from the pan and set it aside.
  • Reduce heat to medium and add the remaining 1 Tablespoon of oil to the skillet.
  • Add the broccoli, carrots, yellow bell pepper and red bell pepper. Stir constantly until crisp-tender, about 3 to 5 minutes.
  • Add the ginger and garlic. Cook for 1 minute, stirring constantly.
  • Add the chicken back into the skillet and mix well.
  • Push the ingredients to the side of the pan and whisk in the sauce.
  • Mix all the ingredients together until well combined. Bring to a low boil and cook for at least 1 to 2 minutes to allow the sauce to thicken.
  • Serve over brown rice.