It’s easy to get lazy with meals during the week. After running all around the world and then some, no one really wants to have to spend their evening hours sweating in the kitchen. Well, what if we told you that you can be relatively lazy and still have a good meal? You best believe it, you can! We’re here to tell you that dishes like this Weeknight Chicken Stir-Fry exist so you can have a veggie-filled, protein-filled, AND flavor-filled dinner in under 20 minutes. Serve it over some rice and grab your chopsticks for some extra fun and you’ve got yourself a satisfying dinner… even on the craziest of days! Weeknight Chicken Stir-Fry is the ultimate lazy chef hack to achieve everything you’re craving!

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For the stir-fry sauce:

  • 1/2 cup low-sodium chicken broth
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 teaspoons sesame oil
  • 2 tablespoons fresh ginger, minced
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch

For the stir-fry:

  • 2 tablespoons olive oil
  • 1 pound chicken breasts, boneless and skinless, cut into 1-inch cubes
  • 3/4 pound broccoli, cut into bite-size pieces
  • 2 large carrots, thinly sliced on the diagonal
  • 2 bell peppers, colors of your choice, thinly sliced
  • 4 green onions, white and light green parts only, sliced
  • 4 cups rice, cooked and warm, for serving
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Step 1 –Combine the chicken broth, the soy sauce, the honey, the sesame oil, the ginger, the garlic, and the cornstarch in a small bowl or jar and whisk to combine.

Step 2 –Heat 1 tablespoon of the olive oil in a large skillet or wok over medium-high heat.

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Step 3 –Add the cubed chicken to the oil and cook, stirring occasionally, until browned and almost cooked through, about 4-5 minutes.

Step 4 –Transfer the chicken to a clean plate.

Step 5 –Add the remaining olive oil to the pan.

Step 6 –Add the broccoli and the carrots to the oil and cook, stirring often, for 2 minutes.

Step 7 –Add the bell peppers to the broccoli-carrot mixture and cook until the veggies are crisp-tender, about 2-3 minutes.

Step 8 –Whisk the stir-fry sauce to recombine.

Step 9 –Add the chicken, then the stir-fry sauce to the veggie mixture and cook until the meat reaches an internal temperature of 165 degrees F and the sauce has thickened, about 2-3 minutes.

Step 10 –Stir the green onions into the stir-fry.

Step 11 –Serve the stir-fry over the warm rice.