Quick Flavorful Weeknight Meal (Print version)

Vibrant dinner packed with bold flavors, ready in 30 minutes. Perfect with chicken, crisp vegetables, and savory honey-soy glaze over steamed rice.

# Ingredient List:

→ Protein

01 - 1.1 lbs boneless skinless chicken thighs, cubed

→ 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 Make It:

01 - Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add cubed chicken thighs and cook for 4–6 minutes until browned on all sides. Remove from pan and set aside.
02 - In the same pan, add remaining olive oil. Sauté minced garlic, grated ginger, sliced onion, and bell peppers for 3–4 minutes until just tender.
03 - Add broccoli florets to the pan and stir-fry for another 2–3 minutes until bright green but still crisp.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, and chili flakes until well combined.
05 - Return the cooked chicken to the pan. Pour the sauce over everything and stir to coat evenly. Reduce heat to medium, cover, and let simmer for 4–5 minutes until chicken is cooked through and vegetables are tender.
06 - Serve over steamed rice or quinoa. Garnish with chopped fresh cilantro or green onions.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup is practically nonexistent
  • The sauce balances sweet and savory perfectly like you ordered takeout but better
  • You can prep all the veggies while the protein cooks making it incredibly efficient
02 -
  • Do not overcrowd your pan or the ingredients will steam instead of getting that nice sear
  • Have all your ingredients prepped before you start cooking because stir fry moves fast
  • Let the pan get properly hot between additions to maintain that sizzle
03 -
  • Cut all your vegetables into similar sized pieces so they cook evenly
  • Taste your sauce before adding it and adjust the honey or vinegar to your liking

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