Quick Chicken Stir-Fry Recipe – Broccoli, Bell Pepper & Almonds

Last Updated on 2 months by Neha Deshmukh

Quick Chicken Stir-Fry Recipe – Broccoli, Bell Pepper & Almonds

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, healthy, and delicious meal that doesn’t take hours to prepare. This chicken stir-fry is exactly that. I first made this when I was trying to eat healthier during the week, and it quickly became a staple. It’s packed with flavor, super easy to customize, and ready in under 30 minutes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t just another stir-fry recipe. It’s a weeknight lifesaver! It’s quick, uses simple ingredients, and is incredibly satisfying. Plus, it’s a great way to sneak in some extra veggies. The combination of tender chicken, crunchy broccoli and bell peppers, and a flavorful sauce is just… chef’s kiss. And the optional almonds add a lovely little crunch!

Ingredients

Here’s what you’ll need to whip up this delicious stir-fry:

• 100 gm chicken strips
• 2 cups broccoli florets
• 1 cup bell pepper (cubed)
• A fistful of almonds (optional)
• 0.5 cup chopped onions
• 2 tsp corn flour
• 2 tbsp rice bran oil
• 1 tsp vinegar
• 2 tsp soya sauce
• 1 tsp minced garlic
• 1 tsp corn flour
• 0.5 tsp chilli powder
• 0.5 tsp black pepper powder

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Rice Bran Oil: I love using rice bran oil for stir-fries. It has a high smoke point, which is perfect for high-heat cooking, and it’s a really healthy option too! You can substitute with vegetable oil if you don’t have it, but rice bran oil really elevates the flavor.
• Chilli Powder: Chilli powder heat levels can vary a lot. Start with 0.5 tsp and add more to taste if you like things spicy. I usually use Kashmiri chilli powder for a vibrant color and mild heat.
• Almonds: These are totally optional, but they add a wonderful texture. Feel free to use cashews or peanuts instead, or skip them altogether if you have nut allergies.
• Chicken: Using strips makes for quicker cooking, but you can absolutely dice chicken breast or thigh if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a bowl, combine your chicken strips with 1 tsp corn flour, black pepper powder, chilli powder, salt, minced garlic, soya sauce, vinegar, and 1-2 tbsp water. Give it a good mix and let it marinate for about 10 minutes. This helps the chicken stay tender and absorb all those lovely flavors.
2. Now, heat the rice bran oil in a wok or large pan over medium heat. Add the chopped onions and sauté until they soften up – usually about 2-3 minutes.
3. Toss in the broccoli florets and cubed bell pepper. Stir-fry for another 2-3 minutes, until they’re slightly tender-crisp. We want them to still have a bit of bite!
4. Add the marinated chicken to the pan. Cook on medium-low heat, stirring frequently, until the chicken is fully cooked – this should take around 8-10 minutes. Make sure there’s no pink left inside!
5. If you’re using them, stir in the almonds or nuts. Now, adjust the salt and spices to your liking. This is where you can really make it your own!
6. Finally, mix 2 tsp corn flour with 1/4 cup water to create a slurry. Pour this into the pan and stir continuously until the sauce thickens. Once it’s nice and glossy, remove from the heat.

Expert Tips

• Prep is Key: Have all your ingredients chopped and measured before you start cooking. Stir-fries move quickly!
• Don’t Overcrowd the Pan: If your pan is too crowded, the vegetables will steam instead of stir-fry. Cook in batches if necessary.
• High Heat is Your Friend: Stir-fries are best cooked over high heat to get that lovely char and keep the vegetables crisp.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation – Tofu Stir-Fry: Swap the chicken for firm or extra-firm tofu, pressed to remove excess water and cubed.
• Gluten-Free Adaptation – Tamari instead of Soy Sauce: Simply substitute tamari for the soy sauce.
• Spice Level Adjustments: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat. My friend loves adding a finely chopped green chilli!
• Quick Weeknight Meal Adaptation: Use pre-cut vegetables to save even more time.

Serving Suggestions

This stir-fry is fantastic on its own, but it’s even better served with a side of fluffy steamed rice or noodles. A sprinkle of sesame seeds and a squeeze of lime juice add a nice finishing touch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.

FAQs

1. Can I use a different oil for this stir-fry?

Absolutely! Vegetable oil, canola oil, or peanut oil will all work well. But as I mentioned, I really recommend rice bran oil if you can get your hands on it.

2. What kind of chicken cuts work best for this recipe?

Chicken breast or thigh both work great. Strips are quickest, but diced chicken is fine too.

3. How can I make the sauce thicker/thinner?

For a thicker sauce, add a little more corn flour slurry. For a thinner sauce, add a splash of water.

4. Can I add other vegetables to this stir-fry?

Definitely! Carrots, snap peas, mushrooms, and zucchini are all great additions.

5. How long does the marinade need to sit for optimal flavor?

10 minutes is good, but if you have time, you can marinate the chicken for up to 30 minutes for even more flavor. Don’t marinate for too long, though, as the vinegar can start to break down the chicken.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it and how it turns out!