Chicken Chickpea Stir Fry: A 30-Minute Chicken Dinner Recipe for Meal Prep
This Chicken Chickpea Stir Fry is a delicious and easy alternative to typical takeout. Packed with flavor and ready in minutes, it’s a satisfying meal that will leave you craving more. Plus, it’s perfect for meal prep, allowing you to enjoy restaurant-quality meals at home throughout the week.
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This simple chickpea and chicken recipe makes for an easy dinner and is perfect for meal prep. Combining tender chicken, chickpeas, and a mix of colorful vegetables, this stir fry comes together in just 30 minutes, making it ideal for busy weeknights.
The easy homemade stir-fry sauce adds a delicious depth and balance of flavor, tying the ingredients together. This dish provides a quick and convenient option for busy weeknights or preparing meals in advance. Serve it over rice or noodles for a complete and satisfying dinner.
Why You Will Love This Recipe
- Quick and Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
- Great for Meal Prep: Ideal for preparing ahead of time and enjoying throughout the week.
- Packed with Flavor: The savory stir-fry sauce brings a delicious balance of sweet, spicy, and tangy notes.
- One-Pan Wonder: Minimal cleanup with just one skillet or wok.
- Versatile: Serve over rice or noodles, or enjoy on its own for a complete meal.
- Kid-Friendly: Adjust spice levels to suit all palates.
Ingredients
Boneless, skinless chicken breasts: Chicken breasts cook quickly and evenly in the stir-fry, ensuring a juicy and tender texture throughout.
Chickpeas: Canned chickpeas provide convenience; however, you can also use home-cooked chickpeas.
Veggies: Bell peppers and broccoli offer vibrant colors and contrasting textures. Experiment with other stir-fry favorites like snap peas or baby corn. Scallions add a mild oniony touch at the end.
Stir-Fry Sauce: This versatile sauce combines savory (chicken broth, soy sauce), tangy (rice vinegar), spicy (sriracha), sweet (honey), and thickening (cornstarch) elements for a well-rounded and flavorful base.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, srirach, cornstarch, and honey.
Step 2: Heat oil in a large skillet or wok and add the chicken. Cook all sides until the chicken cooks through, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
Step 3: Add the onion and garlic to the same pan and cook for 1 minute or until softened.
Step 4: Stir in the bell pepper and broccoli, and cook for 2-3 minutes or until tender-crisp.
Step 5: Pour the sauce into the pan with the vegetables and season with salt and pepper. Return the cooked chicken and chickpeas to the pan. Stir to coat with the sauce. Reduce heat to low and simmer for 2-3 minutes or until the sauce thickens.
Step 6: Turn off the heat and stir in the scallions.
Expert Tips
- Before starting to cook, ensure all ingredients are prepped and ready to go.
- Depending on the size of your pan, cook the chicken in batches. This prevents pan overcrowding, which can lead to steamed instead of stir-fried chicken.
- Chicken breast cooks quickly, so be vigilant to avoid overcooking, which can result in dry and tough meat. Remove the chicken from the pan as soon as it’s cooked through.
- Stir-fries cook quickly over high heat. Ensure the pan or wok is nice and hot before adding the ingredients.
- Use hot honey instead of plain honey in the stir-fry sauce for a spicer touch.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. This dish also freezes well for up to 3 months. However, use a freezer-safe ziplock bag instead of a container and remove as much air as possible before freezing.
Serving Suggestions
- Rice or noodles: Steamed white or brown rice is a classic choice that soaks up the sauce nicely. Chow mein, lo mein, or rice noodles add a different texture and fun way to eat.
- Wraps: Transform this chicken chickpea stir-fry into delicious wraps. Use tortilla wraps or lettuce leaves as a delicious and portable way to enjoy all the flavors.
- Dipping Sauces: Serve with dipping sauces to adjust the spice level and overall taste. A tangy soy-vinegar sauce, a sweet and savory Hoisin sauce, or a zesty sriracha mayo are all great options.
More Chickpea Recipes
- Enjoy a lighter option with this refreshing Chickpea Salad Sandwich. Made with crisp vegetables, creamy chickpeas, and a zesty dressing, it’s a perfect choice for a quick meal on the go.
- Dive into the aromatic flavors of our Marry Me Chickpeas. Infused with a blend of exotic spices and herbs, this creamy dish will transport your taste buds to a culinary adventure.
- Savor the wholesome flavors of this Roasted Eggplant and Chickpea Buddha Bowl. Tossed with fragrant herbs and a tangy yogurt dressing, it’s a nourishing bowl of goodness that will satisfy and energize you.
- Crave something creamy? Try this Chickpea Deviled Eggs. Bursting with savory spices and creamy filling, they’re a delightful twist on a classic appetizer that’s sure to please any palate.
- Delight in the crispy goodness of Baked Chickpea Nuggets. These vegan bites are not only packed with flavor but also kid-approved, making them the perfect guilt-free snack or meal option for the whole family to enjoy.
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Equipment
- Large skillet or wok
Ingredients
- 1 pound chicken breasts boneless, skinless (cubed)
- 1 15 oz can chickpeas drained and rinsed (alternatively, use 1½ cups of cooked chickpeas)
- 2 tablespoons oil
- 1 red onion thinly sliced
- 2 cloves garlic minced
- 1 bell pepper thinly sliced (any color)
- 1 cup broccoli floret cut into bite-sized pieces
- 1 cup scallions
- Salt and pepper to taste
Stir Fry Sauce:
- ¼ cup chicken broth
- ¼ cup soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sriracha
- 1 teaspoon honey
- 1 tablespoon corn starch
Instructions
- Heat one tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and cook on all sides until cooked through, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
- Add one more tablespoon of oil to the pan and reduce heat to medium. Add the onion and garlic, and cook for 1 minute, or until softened. Stir in the bell pepper and broccoli, and cook for 2-3 minutes or until tender-crisp.
- In a small bowl, whisk together the chicken broth, soy sauce, rice vinegar, sriracha, cornstarch, and honey.
- Pour the sauce into the pan with the vegetables and season with salt and pepper. Return the cooked chicken to the pan along with the chickpeas. Stir to coat with the sauce. Reduce heat to low and simmer for 2-3 minutes or until the sauce thickens.
- Turn off the heat and stir in the scallions. Serve hot with rice or noodles.
Notes
- Before starting to cook, ensure all ingredients are prepped and ready to go.
- Depending on the size of your pan, cook the chicken in batches. This prevents pan overcrowding, which can lead to steamed instead of stir-fried chicken.
- Chicken breast cooks quickly, so be vigilant to avoid overcooking, which can result in dry and tough meat. Remove the chicken from the pan as soon as it’s cooked through.
- Stir-fries cook quickly over high heat. Ensure the pan or wok is nice and hot before adding the ingredients.
Nutrition
