Description
This quick chicken stir-fry is fast, flavorful, and made in one pan. Juicy chicken and crisp vegetables are ready in minutes, perfect for busy weeknights.
Ingredients
- 1.5 pounds boneless skinless chicken breast cut into 1 inch strips
- 2 tablespoons olive oil divided
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 cup snap peas
- 0.75 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.75 teaspoon garlic powder
- 0.5 teaspoon paprika
Instructions
- Pat the chicken dry and season with salt, black pepper, garlic powder, and paprika.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add chicken in a single layer and cook 4 to 5 minutes until lightly browned.
- Stir and cook 3 to 4 minutes more until chicken is nearly cooked through.
- Transfer chicken to a plate.
- Add remaining olive oil to the skillet.
- Add broccoli, bell pepper, and snap peas.
- Cook 4 to 5 minutes, stirring often, until vegetables are crisp-tender.
- Return chicken to the skillet and stir to combine.
- Cook 1 to 2 minutes until chicken reaches 165°F internally.
- Remove from heat and serve hot.
Notes
- For food safety, cook chicken to an internal temperature of 165°F measured at the thickest piece.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: American