Quick Flavorful Weeknight Meal (Printable View)

Ready in 30 minutes, this vibrant chicken and vegetable stir-fry delivers bold flavors with minimal effort.

# What You Need:

→ Protein

01 - 1.1 lbs boneless skinless chicken thighs

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 red onion, sliced
05 - 2 cups broccoli florets
06 - 2 cloves garlic, minced

→ Sauce & Seasonings

07 - 3 tbsp soy sauce
08 - 2 tbsp honey or maple syrup
09 - 1 tbsp rice vinegar or lemon juice
10 - 1 tsp freshly grated ginger
11 - 0.5 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 chicken thighs and cook for 4–6 minutes until browned. Remove and set aside.
02 - In the same pan, add the remaining olive oil. Sauté garlic, ginger, onion, and bell peppers for 3–4 minutes until just tender.
03 - Add broccoli florets and stir-fry for another 2–3 minutes.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, and chili flakes.
05 - Return the protein to the pan. Pour the sauce over everything and stir to coat. Reduce heat to medium, cover, and let simmer for 4–5 minutes or until the chicken is cooked through and veggies are vibrant.
06 - Serve over steamed rice or quinoa. Garnish with cilantro or green onions.

# Expert Advice:

01 -
  • The sauce hits that perfect balance of salty, sweet, and tangy without any complicated prep
  • You can prep the vegetables while the protein cooks, making it surprisingly efficient
  • Everything cooks in one pan, meaning less cleanup and more time to actually enjoy dinner
02 -
  • Do not skip the step of removing the protein before cooking the vegetables, or it will overcook while the veggies soften
  • Have your sauce whisked and ready before you start cooking, because everything moves fast once the heat is on
  • Let the pan get properly hot before adding ingredients, otherwise the vegetables will steam instead of stir fry
03 -
  • Cut all your vegetables into similar sized pieces so they cook evenly
  • Let the pan get hot again between adding different groups of vegetables for the best texture

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