20-Minute Chicken and Vegetable Stir Fry

20-Minute Chicken and Vegetable Stir Fry puts olive oil, to 2 pounds boneless skinless chicken breasts and Salt and pepper at the center of a chicken recipe and finishes in about 20 minutes, enough for 6 servings.

• Yield 6 servings
• Ready in 20 minutes
• Prep 10 minutes
• Cook 10 minutes

Ingredients

Chicken + Veggies

• 1 tablespoon olive oil
• 1 to 2 pounds boneless skinless chicken breasts , cubed or cut into thin strips
• Salt and pepper
• 8 ounces ( 227 g ) baby bella or white button mushrooms , stems removed and quartered
• 1 to 2 red bell peppers , cored, seeded and cut into strips or bite-size pieces
• 1 medium yellow or red onion , halved and cut into thin half moon slices
• 3 cups fresh broccoli florets
• 2 cloves garlic , finely minced
• 2 teaspoons grated fresh ginger

Sauce

• ½ cup BBQ sauce
• ⅓ cup low-sodium soy sauce
• 2 to 3 tablespoons pure maple syrup
• ¼ cup chicken broth , veggie broth or water
• Hot cooked rice or quinoa, for serving

Instructions

1. In a large, nonstick skillet, heat the oil over medium-high heat until hot and rippling. Season the chicken lightly with salt and pepper. Add it to the skillet in a single layer, and let it cook without stirring for 30 seconds so it browns nicely. Flip the chicken pieces, and stir until cooked through, 4-5 minutes (less if the chicken is in really thin strips or small cubes).
2. Remove the chicken to a plate, keeping any excess oil or juices in the skillet.
3. Add the mushrooms, peppers, onions, and broccoli to the hot skillet; add another teaspoon or so of oil if the skillet is dry. Cook for 1-2 minutes and then add the garlic and ginger. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 5-7 minutes (longer if you like the vegetables softer).
4. Add the chicken back into the skillet.
5. Whisk together the sauce ingredients and pour over the chicken/veggies. Cook, stirring, until well coated, hot and bubbly. Serve over hot, cooked white or brown rice.

Give it a minute off the heat, then serve it while it is still hot.