A healthy chicken stir-fry packed with lean protein, colorful veggies, and a light, flavorful sauce. Perfect for busy nights or post-workout meals.

Scale

1 lb skinless chicken breast, cubed

1 cup broccoli florets

1 red bell pepper, sliced

1 zucchini, sliced

1 medium carrot, julienned

2 garlic cloves, minced

1 tbsp fresh ginger, chopped

¼ cup low-sodium soy sauce

¼ cup low-sodium chicken broth

1 tbsp honey

1½ tsp cornstarch

1–2 tsp sesame oil (optional)

2 tbsp olive or canola oil

Red pepper flakes (optional)

Toasted sesame seeds (optional)

Scallions or cilantro for garnish (optional)

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1. Marinate the chicken with half the soy sauce, garlic, and ginger for 5 minutes.

2. Heat oil in a large skillet or wok over medium-high. Sauté chicken for 4–5 minutes until golden. Remove and set aside.

3. Add broccoli and carrots to the skillet. Stir-fry for 2 minutes, then add bell pepper and zucchini. Stir-fry for 2 more minutes.

4. Mix sauce ingredients in a bowl and pour over the veggies. Let it thicken for about 1 minute.

5. Return the chicken to the pan and toss everything together until hot and evenly coated.

6. Drizzle with sesame oil and top with garnishes like sesame seeds or scallions, if using.

7. Serve over rice or your choice of side.

For a lower-carb option, serve over cauliflower rice.

Add extra veggies like mushrooms, spinach, or snow peas.

Swap chicken for tofu or shrimp for variation.