Chicken Vegetable Recipe

Prep the chicken and vegetables

Pat the chicken breasts dry and cut into 1-inch bite-sized pieces. Peel and slice the carrots into 1/4-inch thick diagonals. Cut broccoli into florets (about 2 cups). Core, seed and cut the red bell pepper into 1-inch strips. Trim and cut green beans into 1- to 2-inch pieces. Peel and thinly slice the onion. Mince garlic if not pre-minced.

Season chicken

In a medium bowl, toss the chicken pieces with half of the salt (1/2 tsp) and half the black pepper (1/2 tsp) until evenly coated.

Cook chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if needed) and sear without moving for 2 minutes, then stir and cook for another 2–3 minutes until the exterior is golden and the chicken is nearly cooked through (internal color no longer pink). Remove the chicken to a plate and set aside.

Cook vegetables

Add the remaining 1 tablespoon vegetable oil to the same pan. Add the sliced onion and carrots first; stir-fry for 2–3 minutes until they begin to soften. Add the green beans and red bell pepper; stir-fry 2 minutes. Add the broccoli florets and minced garlic and cook another 2–3 minutes until broccoli is bright green and crisp-tender (if you prefer softer vegetables, cook an additional 1–2 minutes).

Combine chicken and vegetables

Return the cooked chicken and any accumulated juices to the pan with the vegetables. Stir to combine before adding the sauce (prepared next).

Make the sauce

In a small bowl, whisk together the soy sauce (1 tbs), oyster sauce (1 tbs, if using), warm chicken broth (3 tbs), cornstarch (1 tsp), honey (1 tsp), rice vinegar (1 tsp), remaining salt (1/2 tsp), remaining black pepper (1/2 tsp), and red pepper flakes (0.25 tsp, optional) until smooth and cornstarch is fully dissolved.

Thicken and coat

Pour the sauce into the skillet with the chicken and vegetables. Stir constantly over medium heat as the sauce comes to a gentle simmer. Cook 1–2 minutes until sauce thickens and glazes the chicken and vegetables evenly. If sauce becomes too thick, add 1 tablespoon warm water or broth to loosen.

Remove the pan from heat and drizzle the sesame oil (1/2 tsp) over the mixture. Toss to combine.

Taste and adjust seasoning if needed (a pinch more salt or a dash of soy). Sprinkle the sliced green onions and toasted sesame seeds over the top.

Serve the chicken and vegetables over cooked rice or noodles (about 1 cup cooked per serving).