Ever crave a meal that’s loaded with flavor, bursting with vibrant veggies, and comes together in under 30 minutes? This Sweet & Savory Chicken Stir-Fry with Steamed Rice is your perfect answer. It’s an irresistible blend of tender chicken, crisp bell peppers, and nutrient-rich broccoli—all tossed in a glossy, slightly sweet sauce with just the right touch of umami. Served alongside a neat mound of fluffy white rice, this dish is as visually appealing as it is satisfying. Whether you’re prepping for a weeknight dinner or a casual weekend indulgence, this stir-fry promises comfort, balance, and bold flavor in every bite.
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-sized strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 1/2 cups broccoli florets
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)
- Salt & pepper to taste
- 2 cups steamed white rice
Step-by-Step Instructions
Step 1: Prepare the Ingredients
- Cut the chicken into even, bite-sized strips and season lightly with salt and pepper.
- Slice the bell peppers into thin strips, chop broccoli into bite-sized florets, and set aside.
Step 2: Make the Stir-Fry Sauce
- In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil.
- For a thicker sauce, stir in the cornstarch-water mixture until smooth and set aside.
Step 3: Cook the Chicken
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken and stir-fry for about 5–7 minutes until golden and cooked through. Remove and set aside.
Step 4: Stir-Fry the Vegetables
- In the same pan, add remaining oil. Sauté garlic and ginger for 30 seconds until fragrant.
- Add broccoli and bell peppers, stir-frying for 3–4 minutes until crisp-tender.
Step 5: Combine and Serve
- Return cooked chicken to the skillet. Pour in the prepared sauce and stir everything to coat evenly.
- Cook for another 2–3 minutes until the sauce thickens slightly and everything is well coated.
- Serve hot with a mound of freshly steamed white rice.
Variations
- Swap chicken with shrimp or thin-sliced beef for protein variation.
- Use cauliflower or snap peas in place of broccoli.
- Add a pinch of red pepper flakes or a squirt of sriracha for heat.
- Use brown rice or quinoa as a whole-grain substitute for white rice.
Cooking Note
- Cut all ingredients to uniform size for even cooking.
- Use high heat for authentic stir-fry texture—quick cooking keeps vegetables crisp.
- If sauce is too salty, balance it with more honey or a splash of water.
Serving Suggestions
This stir-fry shines brightest served with fluffy white jasmine rice or over a bed of noodles. Add a sprinkle of sesame seeds or sliced green onions for garnish. For a complete meal, pair with a cucumber salad or a bowl of miso soup. It’s also great for meal prep—pack into containers and enjoy a nourishing lunch the next day.
Storing Tips for the Recipe
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, use a skillet over medium heat with a splash of water or microwave until warmed through. Cooked rice can be stored separately. Stir-fry sauce can also be made in advance and stored in the fridge for up to a week.
Timing
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Nutritional Information (Per Serving)
Calories: 410
Protein: 30g
Sodium: 620mg
Healthier Alternatives for the Recipe
Use low-sodium soy sauce and reduce honey for a lighter sauce. Swap rice for cauliflower rice to lower carbs. Chicken thighs can be used for juicier meat, or tofu for a vegetarian option. Air-fry the chicken for less oil or steam veggies instead of stir-frying.
Common Mistakes to Avoid
- Overcrowding the pan: Cook in batches if needed to maintain heat and texture.
- Skipping the sauce thickener: Cornstarch gives the sauce a nice body that clings to ingredients.
- Overcooking veggies: Keep a bit of crunch for best flavor and nutrition.
- Adding all at once: Stagger chicken and veggie cooking for optimal texture.
Conclusion
Sweet & Savory Chicken Stir-Fry with Steamed Rice is a beloved classic with a homemade twist that’s hard to beat. The harmony of bold flavors, vibrant vegetables, and juicy chicken makes it a foolproof favorite. Try it once, and it might just become your go-to stir-fry dinner!
Frequently Asked Questions (FAQs)
Q1: Can I use frozen vegetables for this recipe?
A: Yes, but make sure to thaw and pat them dry to prevent sogginess.
Q2: How do I make this dish spicier?
A: Add chili flakes, fresh chopped chilies, or a spoonful of chili garlic sauce to the stir-fry sauce.
Q3: Is it okay to substitute chicken with tofu?
A: Absolutely! Just press and cube tofu, then pan-fry it until golden before adding to the stir-fry.
Q4: Can I meal-prep this for the week?
A: Yes! Divide into portions with rice and store in containers. Reheat in the microwave or pan with a splash of water.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Sweet & Savory Chicken Stir-Fry with Steamed Rice features juicy chicken, colorful bell peppers, and crisp broccoli in a rich, glossy sauce. Quick, easy, and perfect for weeknight dinners.
Ingredients
1 lb boneless skinless chicken breast, cut into bite-sized strips
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 1/2 cups broccoli florets
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/3 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (optional)
Salt & pepper to taste
2 cups steamed white rice
Instructions
1. Cut the chicken into bite-sized strips and season with salt and pepper.
2. Slice the bell peppers and chop broccoli into florets.
3. In a bowl, mix soy sauce, honey, vinegar, sesame oil, and cornstarch slurry if using.
4. Heat 1 tbsp oil in a skillet or wok over medium-high heat.
5. Cook chicken for 5–7 minutes until golden and cooked through. Remove and set aside.
6. Add remaining oil, sauté garlic and ginger for 30 seconds.
7. Stir-fry broccoli and bell peppers for 3–4 minutes until crisp-tender.
8. Return chicken to the pan, add sauce, and stir to coat.
9. Cook for 2–3 minutes until sauce thickens.
10. Serve hot with steamed white rice.
Notes
Cut ingredients uniformly for even cooking.
Do not overcook vegetables—aim for a tender-crisp texture.
For a thicker sauce, use the cornstarch slurry.
Adjust sweetness or saltiness by balancing soy sauce and honey.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 8g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: chicken stir fry, rice dinner, quick weeknight meals, healthy Asian recipe