Introduction
Need a nutritious, flavorful, and lightning-fast dinner? This Chicken with Broccoli and Carrot Stir-Fry is ready in just 20 minutes, packed with lean protein and vibrant veggies, and coated in a savory, slightly sweet sauce. Perfect for meal prep, busy nights, or when you crave takeout but want a healthier version!
Why You’ll Love This Stir-Fry
High-protein, low-carb, and gluten-free adaptable
Better than takeout—fresh, crisp-tender veggies & juicy chicken
Customizable—swap veggies or protein to your liking
Meal-prep friendly—tastes great reheated
Step-by-Step Recipe
Ingredients
Serves 4
For the Stir-Fry:
- 1 lb (450g) boneless chicken breast or thighs, thinly sliced
- 2 cups broccoli florets
- 1 large carrot, julienned or thinly sliced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tbsp vegetable oil (or avocado oil)
- 2 tbsp water (for steaming)
For the Sauce:
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional, for depth)
- 1 tbsp honey (or sugar-free substitute)
- 1 tsp sesame oil
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch (or arrowroot, for thickening)
Garnish (Optional):
- Sesame seeds
- Sliced green onions
Equipment Needed
- Large wok or skillet
- Mixing bowls
- Tongs or spatula
Step 1: Prep the Chicken & Veggies
- Slice chicken into thin strips for quick cooking.
- Cut broccoli into bite-sized florets.
- Julienne carrots (or slice thinly).
- Mince garlic & grate ginger.
Step 2: Make the Sauce
In a bowl, whisk together:
- Soy sauce, oyster sauce, honey, sesame oil, red pepper flakes, and cornstarch. Set aside.
Step 3: Stir-Fry the Chicken
- Heat 1 tbsp oil in a wok/skillet over high heat.
- Add chicken in a single layer—don’t overcrowd (cook in batches if needed).
- Sear 2-3 minutes per side until golden. Remove and set aside.
Step 4: Cook the Veggies
- In the same pan, add remaining oil.
- Stir-fry garlic & ginger for 30 seconds until fragrant.
- Add broccoli & carrots, toss for 2 minutes.
- Pour in 2 tbsp water, cover, and steam 1-2 minutes until crisp-tender.
Step 5: Combine & Sauce It Up
- Return chicken to the pan.
- Pour sauce over everything and stir-fry 1-2 minutes until glossy and thickened.
Step 6: Garnish & Serve
- Sprinkle with sesame seeds & green onions.
- Serve hot over rice, cauliflower rice, or noodles!
Pro Tips for the Best Stir-Fry
High heat is key—locks in flavor and keeps veggies crisp.
Velveting the chicken (marinate in 1 tsp baking soda + 1 tbsp water for 15 mins, then rinse) for extra tenderness.
Blanch broccoli first (if you prefer softer texture).
Spice it up—add sriracha or chili garlic sauce.
Common Mistakes to Avoid
Overcrowding the pan—steams instead of sears.
Overcooking veggies—they should stay vibrant and crisp.
Adding sauce too early—can make everything soggy.
Dietary Variations
- Keto/Paleo: Use coconut aminos instead of soy sauce, omit honey.
- Vegan: Swap chicken for tofu or tempeh.
- Nut-free: Skip sesame oil/seeds, use avocado oil.
FAQs
Can I use frozen veggies?
Yes! Thaw and pat dry first to avoid excess water.
How do I store leftovers?
Keep in an airtight container for 3-4 days. Reheat in a skillet.
What other veggies work?
Bell peppers, snap peas, mushrooms, or baby corn!
Final Thoughts
This Chicken with Broccoli and Carrot Stir-Fry is a healthy, quick, and delicious way to enjoy a balanced meal. With its tender chicken, crunchy veggies, and savory-sweet sauce, it’s a guaranteed crowd-pleaser.
Print
Chicken with Broccoli and Carrot Stir-Fry: A Quick & Healthy Weeknight Meal
- Total Time: 35 mins
Description
Whip up a nutritious and delicious meal in no time with this Super Quick Chicken with Broccoli and Carrot Stir-Fry. Perfect for busy weeknights, this recipe is packed with flavor and healthy ingredients.
Ingredients
2 cups cooked chicken breast, sliced
2 cups broccoli florets
1 cup carrots, thinly sliced
3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon ginger, grated
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1 tablespoon sesame seeds (optional for garnish)
Fresh green onions for garnish (optional)
Instructions
In a small bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, grated ginger, red pepper flakes, salt, and pepper.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the sliced carrots to the skillet and stir-fry for 2-3 minutes until they begin to soften.
Add the broccoli florets and continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
Add the cooked chicken slices to the skillet, stirring to combine.
Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce has thickened slightly.
Remove from heat and garnish with sesame seeds and fresh green onions if desired. Serve immediately and enjoy this quick and healthy meal.
Prep Time: 15 minutes
