Quick & Easy Chicken Stir-Fry: Your New Weeknight Hero

Prep Time 10

Cook Time 15

Total Time 25

Servings 4 servings

Calories 450

This flavorful chicken stir-fry is quick to prepare and perfect for busy weeknights, combining fresh vegetables with a savory sauce.

1/4 cup Reduced-Sodium Soy Sauce (Use regular soy sauce if low-sodium is unavailable.)
2 tablespoons Honey (Maple syrup can be a vegan substitute.)
1 tablespoon Toasted Sesame Oil (Vegetable oil works if sesame isn't available.)
2 tablespoons Canola Oil (Grapeseed oil can be substituted.)

1 pound Boneless, Skinless Chicken Breast (Substitute with tofu, shrimp, or beef if desired.)

2 cups Broccoli (Substitutes include snow peas or green beans.)
1 cup Bell Pepper (Carrots or zucchini can be alternatives.)
3 cloves Garlic (Fresh ginger can add extra flavor.)
1/2 cup Raw Cashews (Consider sunflower seeds for a nut-free option.)
1 teaspoon Freshly Ground Black Pepper (White pepper can be used for a milder flavor.)

Slice chicken and vegetables into bite-sized pieces.
Mix soy sauce, honey, sesame oil, and canola oil to make the sauce.
Cook chicken in a skillet until browned, then add vegetables and stir-fry until tender.
Add the sauce to the skillet and toss to coat evenly.
Stir in cashews and season with black pepper before serving.

For extra flavor, add a splash of rice vinegar or a sprinkle of red pepper flakes.

Calories: 450kcal

Cost: $15

Course: Main Course

Cuisine: Asian

Keyword: Chicken