Quick Flavorful Weeknight Meal (Printable version)

A vibrant 30-minute dinner with chicken, crisp vegetables, and tangy honey-soy glaze.

# List of ingredients:

→ Protein

01 - 1.1 lbs boneless skinless chicken thighs (or firm tofu, drained and cubed for vegetarian option)

→ 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 (use gluten-free if needed)
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 (optional)
12 - 2 tbsp olive oil

→ To Serve

13 - 4 cups cooked steamed rice or quinoa
14 - 2 tbsp chopped fresh cilantro or green onions

# Directions:

01 - Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken thighs (or tofu) and cook for 4–6 minutes until browned. Remove and set aside.
02 - In the same pan, add the remaining olive oil. Sauté garlic, ginger, onion, and bell peppers for 3–4 minutes until just tender.
03 - Add broccoli florets and stir-fry for another 2–3 minutes.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, and chili flakes.
05 - Return the protein to the pan. Pour the sauce over everything and stir to coat. Reduce heat to medium, cover, and let simmer for 4–5 minutes or until the chicken is cooked through and veggies are vibrant.
06 - Serve over steamed rice or quinoa. Garnish with cilantro or green onions.

# Expert Advice:

01 -
  • The sauce comes together in seconds but tastes like it simmered for hours
  • You can use literally any vegetables in your fridge right now
  • Everything happens in one pan so cleanup is absolutely minimal
02 -
  • Do not overcrowd your pan or the vegetables will steam instead of stir-fry, working in batches if necessary
  • Prep absolutely everything before you turn on the heat because the cooking happens lightning fast
  • The sauce should bubble and reduce slightly in the pan, that is when you know it is ready
03 -
  • Grate your ginger against a microplane for the finest texture, nobody wants a stringy piece of ginger in their bite
  • Room temperature chicken cooks more evenly, so take it out of the fridge about 20 minutes before you start cooking

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