Spring One-Pot Chicken and Vegetable Stir-Fry
A vibrant and healthy stir-fry featuring tender chicken and fresh spring vegetables, all cooked in one pot for easy cleanup.
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Ingredients
Yields 4 servings
- (1 lb) chicken breast, cut into bite-sized pieces
- (2 tbsp) vegetable oil
- (1) medium onion, sliced
- (2 cloves) garlic, minced
- (1) bell pepper, sliced
- (1 cup) snap peas, trimmed
- (1 cup) broccoli florets
- (1) medium carrot, julienned
- (1/4 cups) soy sauce
- (1 tbsp) honey
- (1 tbsp) cornstarch
- (1/2 cups) chicken broth
- (1 tsp) sesame oil
- Salt and pepper to taste
- (1/4 cups) green onions, chopped (for garnish)
Instructions
- 1
Heat 2 tbsp vegetable oil in a large pot over medium-high heat.
- 2
Add 1 lb chicken breast pieces and season with salt and pepper. Cook until browned, about 5-7 minutes. Remove chicken and set aside. Add Salt and pepper to taste.
- 3
In the same pot, add 1 medium onion and 2 cloves garlic. Sauté until onion is translucent, about 3 minutes.
- 4
Add 1 bell pepper, 1 cup snap peas, 1 cup broccoli florets, and 1 medium carrot to the pot. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
- 5
In a small bowl, mix 1/4 cup soy sauce, 1 tbsp honey, 1 tbsp cornstarch, and 1/2 cup chicken broth. Stir until cornstarch is dissolved.
- 6
Return the chicken to the pot and pour the sauce over the chicken and vegetables. Stir well to combine.
- 7
Cook for an additional 3-4 minutes, or until the sauce thickens and everything is heated through. Drizzle with 1 tsp sesame oil before serving.
- 8
Garnish with 1/4 cup chopped green onions.
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