30-Minute Chicken Stir-Fry
Fast, colourful weeknight stir-fry with a sticky ginger-garlic sauce. Serve over rice.
Ingredients
- 500 g boneless skinless chicken thighs, sliced
- 1 tbsp cornstarch
- 2 tbsp neutral oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups broccoli florets
- 3 garlic cloves, minced
- 1 tbsp grated ginger
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- ¼ cup water
- Cooked rice, to serve
Equipment
- Wok or large skillet
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Toss chicken with cornstarch. Heat 1 tbsp oil in a wok or large skillet over high heat.
- 2
Sear chicken in a single layer 3–4 minutes until golden. Push to the side.
4 min timer - 3
Add remaining oil, peppers and broccoli. Stir-fry 3 minutes.
3 min timer - 4
Add garlic and ginger; cook 30 seconds. Whisk soy, honey, vinegar, sesame oil and water; pour in.
30s timer - 5
Toss until glossy and thickened, 1 minute. Chicken should reach 74°C (165°F). Serve over rice.
1 min timer
Notes
- Health Canada advises cooking poultry to an internal temperature of 74°C (165°F).
Substitutions
- chicken thighs: firm tofu or shrimp (adjust cook time)
Storage
Refrigerate up to 3 days.
Freezer
Not ideal — vegetables soften.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
Ratings & reviews
Sign in to rate this recipe and leave a review.
No reviews yet — be the first to cook it and say how it went.
Related Recipes
One-Pot Sausage and Veggie Rice Skillet
A budget-friendly, flavourful, and easy one-pot meal featuring common Canadian grocery store ingredients.
Bakery-Style Chocolate Chip Cookies
Crisp edges, gooey centres, puddles of dark chocolate — the everyday cookie you'll make on repeat.
One-Pan Lemon Herb Chicken
Juicy chicken thighs with crispy potatoes and lemon — everything on one pan.
Maple Overnight Oats
Five-minute prep the night before — creamy oats with maple, cinnamon, and berries.