Quick Flavorful Weeknight Meal (Print Version)

A colorful skillet meal ready in 30 minutes with tender protein and crisp vegetables in a tangy honey-soy glaze.

# What You’ll Need:

→ Protein

01 - 1.1 pounds boneless skinless chicken thighs, cut into bite-sized pieces (or firm tofu, drained and cubed for vegetarian option)

→ Vegetables

02 - 1 large red bell pepper, sliced into strips
03 - 1 large yellow bell pepper, sliced into strips
04 - 1 large red onion, sliced into thin wedges
05 - 2 cups broccoli florets
06 - 2 cloves garlic, minced

→ Sauce & Seasonings

07 - 3 tablespoons soy sauce (use gluten-free if needed)
08 - 2 tablespoons honey or pure maple syrup
09 - 1 tablespoon rice vinegar or fresh lemon juice
10 - 1 teaspoon freshly grated ginger
11 - 1/2 teaspoon red pepper flakes (optional)
12 - 2 tablespoons olive oil

→ To Serve

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

# Steps:

01 - Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook for 4 to 6 minutes until golden brown on all sides. Remove from pan and set aside on a plate.
02 - Add remaining olive oil to the same pan. Sauté minced garlic, ginger, red onion, and bell peppers for 3 to 4 minutes until onions are translucent and peppers begin to soften.
03 - Add broccoli florets to the pan and stir-fry for an additional 2 to 3 minutes until broccoli turns bright green but still maintains crunch.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, and red pepper flakes until honey is fully dissolved and mixture is well combined.
05 - Return cooked chicken to the pan. Pour sauce evenly over all ingredients and stir to coat thoroughly. Reduce heat to medium, cover with lid, and let simmer for 4 to 5 minutes until chicken is cooked through and vegetables are tender-crisp.
06 - Divide hot steamed rice or quinoa among serving bowls. Top with chicken and vegetable mixture. Sprinkle with fresh cilantro or green onions and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in thirty seconds flat but tastes like you simmered it all afternoon
  • You can dump whatever vegetables are languishing in your crisper drawer and they will all work
02 -
  • Crowding the pan makes everything steam instead of sear, so cook in batches if your skillet is small
  • Let the sauce simmer uncovered for the last minute if it is too thin and needs to thicken up
03 -
  • Grate your ginger against a microplane so you do not end up with stringy bits in your sauce
  • Let your pan get properly hot before adding the first ingredient or nothing will sear correctly

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