I get it. Long day, empty stomach, and the last thing you wanna do is babysit a complicated recipe. That’s why this 15-minute chicken stir-fry is my go-to.
It’s packed with protein, loaded with fresh veggies, and drenched in a sauce so good, you’ll be licking the pan.
Plus, you don’t need fancy ingredients—just real, fresh food you can grab from any grocery store.
This is the kind of meal that makes you feel like you have your life together—even when you don’t.
Ready?
Let’s cook.
🔥 Pro Tips for Maximum Flavor
✅ Blanch your broccoli: If you like extra tender broccoli, blanch it in boiling water for 30 seconds before stir-frying.
✅ Use high heat: A super hot pan gives you that restaurant-style sear.
✅ Make it saucier: Double the sauce if you love extra drizzles over your rice.
✅ Substitutions: No chicken? Use shrimp, tofu, or thinly sliced beef.
🥡 How to Store & Reheat
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheat: A quick toss in a hot pan keeps the veggies crisp. Microwave works too, but don’t overdo it.
🥢 Serving Suggestions
- Classic: Over jasmine rice with a side of egg rolls.
- Low-carb: Over zucchini noodles or cauliflower rice.
- Extra protein: Toss in some scrambled eggs at the end for a heartier meal.
15-Minute Chicken Stir-Fry with Broccoli
Quick, healthy, and packed with flavor, this stir-fry is perfect for busy nights!
- Total Time: 15 minutes
- Yield: 3 servings 1x
Ingredients
- 1 lb boneless, skinless chicken breast, sliced thin
- 1 tbsp cornstarch (for that perfect sear)
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp avocado oil (or any high-heat oil)
- 2 cups fresh broccoli florets
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 green onions, chopped (save some for garnish)
- ¼ cup low-sodium soy sauce
- 1 tbsp honey (or maple syrup)
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- 1 tsp sriracha (optional, but highly recommended)
- ½ tbsp sesame seeds (for topping)
Instructions
1. Prep Everything First
This stir-fry moves fast, so have everything chopped and ready to go before turning on the stove.
2. Coat & Sear the Chicken
- In a bowl, toss chicken slices with cornstarch, salt, and black pepper. This gives the chicken a crispy, golden edge.
- Heat 1 tbsp oil in a large pan or wok over medium-high heat. Add the chicken in a single layer and sear 2-3 minutes per side until golden and cooked through. Remove from the pan and set aside.
3. Stir-Fry the Veggies
- In the same pan, add another 1 tbsp oil and toss in the broccoli. Stir-fry for 2 minutes.
- Add the bell peppers and cook for another 2 minutes. The goal is to keep the veggies crisp and vibrant, not mushy.
- Stir in the garlic, ginger, and green onions. Cook for 30 seconds, just until fragrant.
4. Bring It All Together
- Return the chicken to the pan.
- In a small bowl, mix soy sauce, honey, rice vinegar, sesame oil, and sriracha. Pour over the stir-fry and toss everything together for 1-2 minutes until coated.
5. Serve & Garnish
- Sprinkle with sesame seeds and extra green onions.
- Serve hot with steamed rice, quinoa, or cauliflower rice for a low-carb option.
Notes
Blanch broccoli for extra tenderness, or double the sauce for more flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian-inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 7g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 75mg
