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A close-up overhead shot of an easy weeknight chicken stir-fry in a skillet, filled with tender chicken, bright green broccoli, red bell peppers, and cashews, all coated in a glossy sauce and being tossed by a wooden spoon.

Easy Weeknight Chicken Stir-Fry

Hilary PARKER
This 30-minute Easy Weeknight Chicken Stir-Fry is faster and healthier than takeout! It features tender, juicy chicken, crisp-tender veggies, and a glossy, addictive 3-ingredient sweet and savory sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dishes
Cuisine Asian
Servings 4 servings
Calories 450 kcal

Ingredients
  

For the 3-Ingredient Stir-Fry Sauce:

  • ⅓ cup low-sodium soy sauce
  • 3 tablespoons honey
  • 1 tablespoon toasted sesame oil

For the Chicken & Vegetables:

  • 2 tablespoons canola oil or other neutral high-heat oil
  • 3 cups broccoli florets cut into bite-sized pieces
  • 1 large red bell pepper sliced into thin strips
  • 3 cloves garlic minced
  • 1½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • ½ cup roasted cashews
  • Freshly ground black pepper to taste

For Serving (Optional):

  • Cooked white rice
  • Sliced green onions
  • Sesame seeds

Instructions
 

  • Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, and sesame oil until the honey is fully dissolved. Set aside.
  • Cook the Vegetables: Heat a large skillet or wok over high heat until very hot. Add the canola oil and swirl to coat. Add the broccoli, red bell pepper, and garlic. Stir-fry, tossing frequently, for about 5 minutes until crisp-tender.
  • Add the Chicken: Add the chicken pieces to the skillet. Let cook undisturbed for 2-3 minutes to get a good sear. Then, toss and continue cooking for another 5-6 minutes (about 8 minutes total) until the chicken is golden brown and cooked through (165°F).
  • Add Cashews & Sauce: Stir in the roasted cashews and season with black pepper. Pour the prepared sauce over everything.
  • Simmer & Thicken: Bring the mixture to a simmer and let it bubble for about 5 minutes, stirring occasionally, until the sauce reduces and thickens into a glossy glaze that coats the chicken and vegetables.
  • Serve: Remove from heat and serve immediately over hot rice, garnished with sliced green onions and sesame seeds.

Notes

  • For extra-tender chicken, toss the cubed chicken with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce. Let it sit for 10-15 minutes before cooking.
  • Gluten-Free: Use tamari or coconut aminos as a substitute for soy sauce.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 42gFat: 22gSodium: 680mgFiber: 4gSugar: 16g
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