Looking for a quick, healthy, and flavorful dinner that comes together in under 30 minutes? This Chicken & Broccoli Stir-Fry with Bell Peppers and Rice is the perfect weeknight meal. Tender slices of chicken, crisp broccoli, and sweet bell peppers are coated in a rich, savory sauce and served over fluffy rice.
This dish delivers restaurant-quality flavors right from your own kitchen. Whether you’re cooking for your family or meal-prepping for the week, this stir-fry is a foolproof favorite. Keep reading for pro tips, ingredient swaps, and variations to make this dish your own.
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes, making it perfect for busy weeknights.
- Healthy & Nutritious – Packed with lean protein and vibrant vegetables.
- Customizable – Swap proteins, add more vegetables, or adjust the spice level to your liking.
- Meal-Prep Friendly – Stays fresh in the fridge for up to four days.
Plus, it’s made with simple pantry staples, so you don’t need anything fancy to whip up this delicious stir-fry.
Ingredients & Substitutions
For the Stir-Fry:
- 500g chicken breasts, thinly sliced – Tender and lean protein. You can swap for shrimp, beef, tofu, or even tempeh.
- 2 cups broccoli florets – Provides crunch and nutrients. Swap for cauliflower, asparagus, or snap peas.
- 1 red bell pepper, 1 yellow bell pepper (sliced) – Adds natural sweetness and color. Green bell peppers work too.
- 4 cloves garlic, minced – Enhances the dish with aromatic depth. If out of fresh garlic, use 1 teaspoon garlic powder.
- 2 tablespoons vegetable oil – Helps with even cooking. You can use avocado, olive, or sesame oil.
- 3 cups cooked rice – The perfect base. For a low-carb option, try cauliflower rice or quinoa.
For the Sauce:
- 1/4 cup soy sauce – Brings rich umami flavor. Use tamari or coconut aminos for a gluten-free option.
- 2 tablespoons oyster sauce – Adds depth and a slight sweetness. If avoiding, replace with hoisin sauce or extra soy sauce.
- 2 tablespoons honey – Provides a touch of sweetness. Swap for brown sugar or maple syrup.
- 1 teaspoon sesame oil – Boosts nuttiness; optional but recommended.
- 1 teaspoon cornstarch mixed with 2 tablespoons water – Thickens the sauce. Use arrowroot powder for a gluten-free alternative.
- 1/4 teaspoon red pepper flakes (optional) – Adds heat; adjust to preference.
For Garnish:
- 1 tablespoon sesame seeds (optional) – For extra crunch.
- 2 green onions, chopped – Brings a fresh, mild onion flavor.
Step-by-Step Instructions
1. Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5–6 minutes, stirring occasionally, until golden brown and fully cooked. Remove from the pan and set aside.
Pro Tip: To get a perfect sear, don’t overcrowd the pan—cook the chicken in batches if needed.
2. Sauté the Vegetables
In the same skillet, add the remaining 1 tablespoon of oil. Toss in the broccoli and bell peppers and stir-fry for 4–5 minutes, until they are tender but still crisp.
Pro Tip: If you prefer softer broccoli, add a splash of water and cover the pan for a minute to lightly steam it.
3. Prepare the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, and red pepper flakes. Then, add the cornstarch slurry (cornstarch mixed with water) and stir well.
Why This Works: The cornstarch thickens the sauce, helping it cling to the chicken and vegetables perfectly.
4. Combine Everything
Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and stir well. Let it cook for 2–3 minutes until the sauce thickens and coats the ingredients beautifully.
5. Serve & Garnish
Spoon the stir-fry over steamed rice. Garnish with sesame seeds and chopped green onions for extra flavor. Serve warm and enjoy.
Serving Suggestions
This chicken and broccoli stir-fry pairs well with:
- Fried Rice – Try it with garlic butter fried rice for an extra kick.
- Side Salad – A cucumber sesame salad makes a refreshing side.
- Soup – Serve with a bowl of hot miso or egg drop soup.
- Extra Heat – Drizzle with sriracha or chili oil for spice lovers.
For a low-carb option, serve it with cauliflower rice or lettuce wraps.
Expert Tips & Variations
Tips for the Best Stir-Fry:
- High Heat is Key – Cook on medium-high or high heat for the best sear.
- Slice Chicken Thinly – This ensures it cooks quickly and stays tender.
- Use Fresh Ingredients – Fresh garlic, ginger, and quality soy sauce make a difference.
Variations:
- Different Proteins: Swap chicken for beef, shrimp, or tofu.
- More Vegetables: Add carrots, mushrooms, or snap peas for variety.
- Nutty Twist: Sprinkle crushed peanuts or cashews for extra crunch.
Frequently Asked Questions (FAQ)
Can I make this stir-fry ahead of time?
Yes. Store leftovers in an airtight container in the fridge for up to four days. Reheat in a skillet or microwave.
Can I freeze this dish?
Yes, but freeze the chicken and vegetables separately from the rice for best results. Thaw overnight in the fridge before reheating.
Why is my stir-fry sauce too thin?
You may need more cornstarch. Add a small extra slurry (1/2 teaspoon cornstarch mixed with 1 tablespoon water) and cook for another minute.
What can I use instead of cornstarch?
Arrowroot powder or tapioca starch works well as a gluten-free thickener.
How do I make this dish spicier?
Add extra red pepper flakes, sriracha, or chili oil for a fiery kick.
Print
Ultimate Chicken & Broccoli Stir-Fry with Bell Peppers and Rice
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Chicken & Broccoli Stir-Fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken, crisp broccoli, and colorful bell peppers are coated in a rich, savory sauce and served over fluffy rice. This easy-to-make meal is packed with nutrients and can be customized with different proteins or vegetables.
Ingredients
- 500g chicken breasts, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 4 cloves garlic, minced
- 2 tablespoons vegetable oil
- 3 cups cooked rice
For the Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/4 teaspoon red pepper flakes (optional)
For Garnish:
- 1 tablespoon sesame seeds (optional)
- 2 green onions, chopped
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5–6 minutes until golden brown and fully cooked. Remove from the pan and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Toss in the broccoli and bell peppers, stir-frying for 4–5 minutes until tender but still crisp.
- In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, and red pepper flakes. Add the cornstarch slurry and stir well.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over everything and stir well. Cook for 2–3 minutes until the sauce thickens and coats the ingredients evenly.
- Serve the stir-fry over cooked rice, garnished with sesame seeds and chopped green onions. Enjoy warm.
Notes
- Swap chicken for shrimp, beef, or tofu for variety.
- For extra vegetables, add carrots, mushrooms, or snap peas.
- To make it low-carb, serve over cauliflower rice or skip the rice entirely.
- Store leftovers in an airtight container in the fridge for up to four days. Reheat in a skillet or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes