Chicken and Vegetable Skillet
Chicken and Vegetable Skillet combines seared chicken breast, crisp broccoli, sweet peppers, and red onion in a glossy honey-soy sauce. It is a colorful one-pan dinner that comes together in about 30 minutes.
Equipment
- 12-inch skillet
- Small Mixing Bowl
- Whisk
- Instant-read thermometer
Ingredients
- 1.5 lbs chicken breast cut into 1-inch chunks
- 2 cups broccoli florets bite-sized
- 1 medium red bell pepper sliced into strips
- 1 medium yellow bell pepper sliced into strips
- 1 small red onion cut into thin wedges
- 0.5 cup chicken broth low-sodium
- 0.25 cup soy sauce low-sodium
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons avocado oil divided, for high-heat searing
Instructions
- Whisk the chicken broth, soy sauce, honey, and cornstarch until smooth.
- Heat 1 tablespoon avocado oil in a 12-inch skillet over medium-high heat.
- Sear the chicken for 5 to 7 minutes until lightly browned and nearly cooked through, then transfer it to a plate.
- Add the remaining oil, broccoli, bell peppers, and red onion; cook for 4 to 5 minutes until crisp-tender.
- Whisk the sauce again, pour it into the skillet, and simmer for 1 to 2 minutes until thickened.
- Return the chicken to the skillet and cook for 2 to 3 minutes, tossing until coated and the chicken reaches 165°F / 74°C.
Notes
Storage: Refrigerate cooled leftovers in an airtight container for up to 4 days.
Reheating: Warm gently in a covered skillet with a splash of broth until the chicken reaches 165°F / 74°C.
Best Tips: Keep the chicken in a single layer, stir the cornstarch sauce before pouring, and stop cooking the vegetables while they are still crisp-tender.
Variations: Substitute chicken thighs, tamari, maple syrup, or an equal volume of snap peas, zucchini, mushrooms, or green beans.
Freezing: Freeze for up to 2 months; the vegetables will be softer after thawing.