This chicken and vegetable stir fry is an easy 30-minute meal that's perfect for busy weeknights. It's loaded with fresh veggies and coated in a delicious stir fry sauce. Serve over rice or noodles for the ultimate take-out style dish!
Optional: sliced mushrooms, snap peas, bok choy or any extra veggies you want to throw in
For serving: Rice
If serving with rice, start cooking it prior to beginning the chicken since it will take the longest to cook.
Place the olive oil in a large skillet or wok pan over medium heat. Add the onions and cook a couple minutes. Add the vegetables and garlic to the pan and cook until tender (5-10 minutes). Place the veggies on a plate.
Add more olive oil if needed. Then add the chicken to the pan, flipping once the bottom is lightly browned. Salt and pepper to taste. Cook until the center is no longer pink, about 5-6 minutes.
Once the chicken is cooked, add the vegetables and sauce into the pan. Let simmer for about 5 minutes over medium heat, or until the sauce has thickened.
Serve over rice or noodles.
Homemade stir fry sauce: Whisk together 1/4 cup chicken broth, 1/4 cup lite soy sauce, 3 Tablespoons honey and 1 Tablespoon corn starch. Add a few red crushed red pepper flakes if desired for a little heat.