Chicken Stir Fry is a no-brainer. Literally. Pan. Oil. Chicken. Vegetables. Sauce. Stir. (Then throw it all on a starch if you're so inclined.) It's almost laughable how easy and satisfying this meal is, especially when you're using my equally easy-to-make and "Are-you-sure-this-is-healthy?" Healthy Stir Fry Sauce. This meal is as crave-able as it is reliable, so whether it's planned or in a pinch, no one at the table is going to look at you sideways.
Combine all stir fry sauce ingredients in a lidded jar or glass mixing cup; shake or whisk to combine and set aside.
Heat a 12” skillet over medium high heat. Add the oil and heat until it shimmers. Add the chicken and toss to coat in the fat. Saute, stirring occasionally, until no longer pink, 5-6 minutes.
Add the carrots and broccoli, toss with the chicken and stir fry for 3 minutes.
Add the peppers, toss with the skillet contents, and stir fry 3 minutes more.
Give the stir fry sauce a stir or a shake if the ingredients have started to settle, then pour into the skillet. Give everything a good toss, then simmer until the sauce thickens, the chicken is cooked through, and the vegetables are bite tender, 3-5 minutes.
Serve immediately over rice, cauliflower rice, or noodles.
Nutritional information represents stir fry only.
Storage: store leftovers in a sealed container in the fridge for up to 4 days. Reheat in the microwave in 30 second intervals, stirring in-between.