One-Pan Chicken & Veggie Stir-Fry for Beginners
This simple one-pan chicken and veggie stir-fry is perfect for beginners, offering a delicious and healthy meal with minimal cleanup. It's packed with flavor and comes together quickly for a satisfying weeknight dinner.
Equipment
- Large Skillet or Wok
- Small Bowl
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces (or firm tofu for a vegetarian option)
- 1 tablespoon olive oil
- 1 head broccoli cut into small florets
- 1 red bell pepper cored and cut into strips
- 1 small onion thinly sliced
- 2 cloves garlic minced
Sauce Ingredients
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger optional, but highly recommended for flavor
For Serving & Garnish
- Cooked brown rice or quinoa for serving
- Sesame seeds and chopped green onions for garnish (optional)
- Salt and pepper to taste
Instructions
Preparation
- Pat the chicken or tofu dry and season with salt and pepper. Chop all vegetables as directed. Whisk together the soy sauce, honey/maple syrup, and optional ginger in a small bowl.
Cooking
- Heat olive oil in a large skillet or wok over medium-high heat. Cook the chicken or tofu for 5-7 minutes until browned.
- Add broccoli, bell pepper, and onion to the skillet. Cook for 5-7 minutes until tender-crisp, then stir in minced garlic for the last minute.
Finishing
- Pour the sauce mixture over the chicken and vegetables, stirring to coat. Bring to a gentle simmer.
- Continue cooking for 2-3 minutes until the sauce thickens and everything is heated through. Serve immediately over rice or quinoa, garnished with sesame seeds and green onions if desired.
Notes
For an extra kick, add a pinch of red pepper flakes with the garlic. You can easily customize this recipe with your favorite stir-fry vegetables like snap peas, carrots, or mushrooms.