Quick Flavorful Weeknight Meal (Printable)

Bold, vibrant dinner ready in 30 minutes with tender protein and crisp vegetables in a savory-sweet glaze.

# What You'll Need:

→ Protein

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

→ Vegetables

02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large red onion, sliced
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 maple syrup
09 - 1 tablespoon rice vinegar or lemon juice
10 - 1 teaspoon freshly grated ginger
11 - 1/2 teaspoon chili flakes (optional)
12 - 2 tablespoons olive oil

→ To Serve

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

# How-To Steps:

01 - Heat 1 tablespoon 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 balance of sweet honey, salty soy sauce, and fresh vegetables hits every craving in one bite
  • It comes together in under 30 minutes but tastes like something from your favorite takeout spot
02 -
  • Prep all ingredients before you start cooking, stir-frying moves fast and you cannot pause to chop vegetables
  • Let your pan get properly hot before adding ingredients, that sizzle is what creates the restaurant-quality texture
03 -
  • Cut all your vegetables into similar sizes so they cook evenly and finish at the same time
  • Let the pan get hot between additions to maintain that perfect stir-fry sizzle

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