Quick Flavorful Weeknight Meal (Printable View)

Vibrant 30-minute dinner with tender chicken, crisp vegetables, and tangy honey-soy glaze served over steamed rice.

# Ingredient List:

→ Protein

01 - 1.1 lbs boneless skinless chicken thighs (or firm tofu, drained and cubed for vegetarian option)

→ Vegetables

02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 red onion, sliced
05 - 2 cups broccoli florets
06 - 2 cloves garlic, minced

→ Sauce & Seasonings

07 - 3 tbsp soy sauce (use gluten-free if needed)
08 - 2 tbsp honey or maple syrup
09 - 1 tbsp rice vinegar or lemon juice
10 - 1 tsp freshly grated ginger
11 - 0.5 tsp chili flakes (optional)
12 - 2 tbsp olive oil

→ To Serve

13 - 4 cups cooked steamed rice or quinoa
14 - 2 tbsp chopped fresh cilantro or green onions

# How to Make It:

01 - Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken thighs (or tofu) and cook for 4-6 minutes until browned. Remove and set aside.
02 - In the same pan, add the remaining olive oil. Sauté garlic, ginger, onion, and bell peppers for 3-4 minutes until just tender.
03 - Add broccoli florets and stir-fry for another 2-3 minutes.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, and chili flakes.
05 - Return the protein to the pan. Pour the sauce over everything and stir to coat. Reduce heat to medium, cover, and let simmer for 4-5 minutes or until the chicken is cooked through and veggies are vibrant.
06 - Serve over steamed rice or quinoa. Garnish with cilantro or green onions.

# Expert Suggestions:

01 -
  • It comes together in 30 minutes flat but tastes like something youd order from your favorite takeout spot
  • The sauce hits that perfect sweet and savory balance that makes everyone go back for seconds
02 -
  • Do not overcrowd your pan when searing the chicken, it will steam instead of brown and you lose that gorgeous flavor
  • Let the sauce simmer down for the full 5 minutes, it needs time to thicken and coat everything properly
03 -
  • Get your pan hot enough that the veggies sizzle loudly when they hit the oil
  • Grate the ginger and garlic on a microplane so they practically dissolve into the sauce

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