Chicken and Vegetables Skillet
This Chicken and Vegetables Skillet is a healthy and delicious one-pan meal perfect for a quick weeknight dinner. It features tender chicken and crisp-tender vegetables coated in a flavorful sauce, ready in under 30 minutes with minimal cleanup.
Equipment
- Large skillet
- Cutting board
- Knife
- Small bowl
- Whisk
- Measuring spoons
- Measuring cups
- Spatula
- Meat thermometer
Ingredients
- 1.5 lbs Chicken breast, cut into bite-sized pieces
- 1 tbsp Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 cup Broccoli florets
- 1 Bell pepper red
- 1 Bell pepper yellow
- ¼ cup Soy sauce
- 2 tbsp Honey
- 1 tsp Ginger, grated
- 1 tsp Sesame oil
- 1 tbsp Cornstarch
- Salt to taste
- Pepper to taste
- Sesame seeds for garnish optional
- Green onions, chopped for garnish optional
Instructions
- Cut the chicken breast into bite-sized pieces and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear until golden brown on all sides. Remove the chicken from the skillet and set aside.
- Add the onion and garlic to the skillet and sauté until softened and fragrant.
- Add the broccoli and bell peppers to the skillet and cook until tender-crisp.
- In a small bowl, whisk together the soy sauce, honey, ginger, sesame oil, and cornstarch.
- Pour the sauce over the vegetables and bring to a simmer.
- Return the chicken to the skillet and toss to coat with the sauce.
- Simmer for a few minutes, until the sauce has thickened and the chicken is cooked through. Ensure the internal temperature of the chicken reaches 165°F.
- Serve immediately over rice, quinoa, or noodles. Garnish with sesame seeds and green onions, if desired.
Notes
For a gluten-free option, use tamari instead of soy sauce. Feel free to substitute any vegetables you like, such as zucchini, carrots, mushrooms, or snap peas. Leftovers can be stored in the refrigerator for up to 3 days. Overcooked chicken can be dry and tough, so use a meat thermometer. Burnt garlic can have a bitter taste, so keep a close eye on it while sautéing. Add a pinch of red pepper flakes for a little heat. Serve over rice or quinoa for a more complete meal.