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A handheld smartphone photo showing a black skillet filled with Chicken and Vegetable Stir Fry, highlighting the translucent dark amber sauce and vibrant vegetables.

Chicken and Vegetable Stir Fry: The Ultimate 20-Minute Skillet Dinner

A vibrant Chicken and Vegetable Stir Fry featuring seared chicken breast and a glossy dark amber sauce. This quick 20-minute meal combines steamed broccoli, orange carrots, and red peppers for a healthy, restaurant-quality skillet dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry Components
  • 1.5 lbs (680g) Chicken Breast cut into bite-sized pieces
  • 2 cups (150g) Broccoli Florets fresh and vibrant green
  • 2 large (120g) Carrots peeled and sliced thin
  • 1 large (150g) Red Bell Pepper cut into strips
  • 1/2 cup (120ml) Soy Sauce low sodium
  • 3 tbsp (36g) Brown Sugar packed
  • 1 tbsp (8g) Cornstarch for thickening
  • 1 tsp (3g) White Sesame Seeds for garnish

Equipment

  • 1 Black Skillet or Cast Iron Pan Large surface area for searing
  • 1 Chef's Knife For precision slicing

Method
 

Preparation
  1. Slice orange carrots thinly to ensure softened edges and cut red bell peppers into strips. Par-steam broccoli florets for 2 minutes to keep them vibrant green.
  2. Heat oil in a black skillet over high heat. Pat chicken breast dry and sear until a deep golden-brown crust forms on the bite-sized pieces. Remove and set aside.
  3. Sauté carrots and peppers in the skillet. Whisk soy sauce, brown sugar, and cornstarch together, then pour into the skillet until it turns into a translucent dark amber glaze.
  4. Add chicken and broccoli back to the pan, tossing to coat in the glossy dark brown sauce. Garnish with a light dusting of white sesame seeds.

Notes

Ensure the skillet is piping hot before adding chicken for the best sear.
Par-steaming broccoli preserves the vibrant green color and prevents it from getting mushy.