Description
Flavor Packed Chicken delivers a mouthwatering journey through simple, tasty poultry preparations that will spark your cooking confidence. Discover easy techniques and delicious marinades that make weeknight dinners both exciting and approachable.
Ingredients
Scale
Protein:
- 2 lbs boneless, skinless chicken breasts
Vegetables:
- 1 red bell pepper
- 1 yellow bell pepper
- 1 orange bell pepper
- 1 large onion
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup sliced zucchini
Marinade and Sauce Ingredients:
- ¼ cup olive oil
- 2 tablespoons olive oil
- ¼ cup soy sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 tablespoon grated fresh ginger
- ½ teaspoon grated fresh ginger
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup chicken broth
- Sesame seeds
- Chopped green onions
- Cooked rice or quinoa
Instructions
- Blend ¼ cup olive oil, ¼ cup soy sauce, 2 tablespoons honey, 2 tablespoons Dijon mustard, 2 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon smoked paprika, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes in a medium bowl. Coat 2 lbs chicken cubes thoroughly in this marinade.
- Refrigerate the chicken for 30 minutes, or ideally 2 hours to maximize flavor absorption.
- Chop 1 red, 1 yellow, and 1 orange bell pepper into 1-inch pieces. Cut 1 large onion into similar-sized chunks. Prepare 2 cups broccoli florets, 1 cup sliced carrots, and 1 cup sliced zucchini.
- Toss vegetables with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
- Preheat a large skillet to medium-high heat with 1 tablespoon olive oil. Stir-fry prepared vegetables for 5-7 minutes until tender-crisp. Remove vegetables from skillet.
- In the same skillet, add another tablespoon olive oil. Cook marinated chicken pieces in a single layer for 5-7 minutes at 375°F, ensuring no pink remains inside.
- Combine ½ cup chicken broth, 2 tablespoons cornstarch, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1 teaspoon sesame oil, ½ teaspoon grated ginger, and 1 minced garlic clove in a small bowl.
- Return cooked vegetables to skillet with chicken. Pour sauce mixture over everything and simmer for 2-3 minutes until sauce thickens.
- Plate over cooked rice or quinoa. Sprinkle with sesame seeds and chopped green onions before serving.
Notes
- Marinating chicken for at least 2 hours intensifies flavor and ensures tender, juicy meat that absorbs all the delicious seasonings.
- Cutting vegetables into uniform 1-inch pieces helps them cook evenly and maintain a perfect crisp-tender texture during stir-frying.
- For a gluten-free version, swap regular soy sauce with tamari and ensure cornstarch is certified gluten-free.
- To make this dish lower-carb, serve over cauliflower rice instead of traditional rice, which cuts down on calories while keeping the meal satisfying.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 305 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 16 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg