Quick Flavorful Weeknight Meal (Printable version)

A vibrant one-pan dinner ready in 30 minutes, featuring tender protein and crisp vegetables in a savory-sweet glaze.

# What you'll need:

→ Protein

01 - 1.1 lbs boneless skinless chicken thighs

→ 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
08 - 2 tbsp honey or maple syrup
09 - 1 tbsp rice vinegar or lemon juice
10 - 1 tsp freshly grated ginger
11 - 1/2 tsp chili flakes
12 - 2 tbsp olive oil

→ To Serve

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

# Directions:

01 - Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat. Add chicken thighs 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 Advice:

01 -
  • It comes together in under 30 minutes, perfect for those nights when you want real food but have zero energy left
  • The sauce hits all the right notes, sweet, tangy, and just a little spicy, making it impossible not to go back for seconds
02 -
  • Do not overcrowd your pan when cooking the chicken initially, or it will steam instead of sear, and you will miss out on that beautiful caramelized flavor
  • Have your sauce whisked and ready before you start cooking, once the vegetables hit the pan, things move quickly
03 -
  • Cut all your vegetables before you turn on the stove, stir-frying waits for no one
  • Let the pan get properly hot before adding oil, it makes a huge difference in how the vegetables cook

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