Quick Flavorful Weeknight Meal (Printable)

A vibrant 30-minute dinner with chicken, crisp vegetables, and tangy honey-soy glaze ready in under 30 minutes.

# What You’ll Need:

→ Protein

01 - 1.1 pounds boneless skinless chicken thighs (or firm tofu, drained and cubed)

→ 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 tablespoons soy sauce (use gluten-free if needed)
08 - 2 tablespoons honey or maple syrup
09 - 1 tablespoon rice vinegar or lemon juice
10 - 1 teaspoon freshly grated ginger
11 - 1/2 teaspoon chili flakes
12 - 2 tablespoons olive oil

→ To Serve

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

# How-To Steps:

01 - Heat 1 tablespoon 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 until bright green and slightly crisp.
04 - In a small bowl, whisk together soy sauce, honey, rice vinegar, and chili flakes until well combined.
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 fresh cilantro or green onions.

# Expert Advice:

01 -
  • Everything happens in one pan so cleanup is almost nonexistent
  • The sauce balances sweet and savory so perfectly you will want to drink it
  • You can prep everything in ten minutes and let the stove do the rest
02 -
  • Do not overcrowd the pan when cooking the protein or it will steam instead of brown
  • Let the sauce reduce slightly in the final step so it clings to everything instead of pooling at the bottom
03 -
  • Cut your vegetables into similar sizes so they cook at the same rate
  • Room temperature protein cooks more evenly than cold protein straight from the fridge

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