Quick Flavorful Weeknight Meal (Printable)
Tender chicken and crisp vegetables in a tangy honey-soy glaze, ready in 30 minutes.
# What You’ll 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 - 1/2 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 Steps:
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 until bright green and crisp-tender.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, and chili flakes until well combined.
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 until the chicken is cooked through and vegetables are vibrant.
06 - Serve over steamed rice or quinoa. Garnish with cilantro or green onions.
# Expert Advice:
01 -
- It comes together faster than delivery and tastes infinitely better
- The sauce creates this perfect sticky glaze that clings to everything
02 -
- Do not overcrowd the pan when cooking the chicken or it will steam instead of sear
- The sauce needs those few minutes of simmering to transform from loose liquid to sticky glaze
03 -
- Cook your rice or quinoa before you start the stir-fry so you are not scrambling at the end
- Have all ingredients prepped and measured before you turn on the stove because everything happens fast once you start cooking