1-First Step: Mix the sauce Start by whisking together 1 tablespoon cornstarch and 2 tablespoons cold water in a bowl until smooth. Then stir in 1/4 cup low-sodium chicken broth, 3 tablespoons low-sodium soy sauce, 1/4 cup honey, 1 tablespoon toasted sesame oil, and 1/2 teaspoon crushed red pepper flakes. This creates the sweet and savory sauce that gives the chicken stir fry recipe its glossy finish. Take a moment to whisk thoroughly so the cornstarch blends in evenly. If you rush this part, the sauce may clump later in the skillet. A smooth sauce gives you a better texture and helps the chicken stir fry with vegetables coat nicely.

2-Second Step: Cook the chicken Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper, then add them to the skillet in a single layer. Cook for 3 to 5 minutes, stirring as needed, until the chicken is fully cooked and lightly browned. Once the chicken is done, remove it from the skillet and set it aside. This keeps it from overcooking while the vegetables cook. If you want a juicier result, do not leave the chicken in the pan too long at this stage.

3-Third Step: Sauté the vegetables Add the remaining 1 tablespoon olive oil to the skillet. Then add 2 cups broccoli florets, 1/2 yellow bell pepper pieces, 1/2 red bell pepper pieces, and 1/2 cup sliced baby carrots. Cook until the vegetables are crisp-tender, stirring often so they cook evenly. The broccoli and carrots need a little more time than the peppers, so this order works well. You want the vegetables tender but still bright and slightly crunchy. That texture is one of the biggest reasons chicken stir fry with vegetables tastes so good at home.

4-Fourth Step: Add the aromatics Stir in 2 teaspoons minced ginger and 2 minced garlic cloves. Cook for 1 minute, just until fragrant. Ginger and garlic add the classic takeout-style flavor that makes this quick chicken stir fry recipe taste lively and fresh. Keep the heat steady so the garlic does not burn. Burnt garlic can turn bitter fast, and this dish depends on a clean savory base. If your skillet runs hot, stir constantly during this short step.

5-Fifth Step: Combine everything with the sauce Return the chicken to the skillet and pour in the sauce. Stir well to coat the chicken and vegetables, then bring the mixture to a boil. Let it simmer for 1 minute until the sauce thickens and turns glossy. The cornstarch will work quickly once the sauce heats up. If the sauce seems too thick, add a splash of broth or water. If it seems too thin, let it simmer for a few extra seconds.

6-Final Step: Serve and enjoy Spoon the chicken stir fry with vegetables over rice or chow mein if desired. The sauce soaks nicely into both, and the dish feels like a full meal right away. You can also serve it as a lighter bowl on its own if you want fewer carbs. Either way, this flavorful chicken stir fry is fast, filling, and easy to repeat any night of the week.