Chicken and Chickpea Stir Fry: 30-Minute Power Bowl
Weeknights just got easier with this flavorful Chicken and Chickpea Stir Fry. Combining juicy chicken, hearty chickpeas, and colorful veggies, this recipe delivers a delicious meal in under 30 minutes.
Disclosure: This post may contain affiliate links. This means I get a small commission if you decide to make a purchase through my links at no extra cost to you.
This chicken chickpea stir-fry is a weeknight dinner champion. It combines chicken, chickpeas, and colorful vegetables for a flavorful and satisfying meal, ready in just 30 minutes.
The chickpeas add a hearty element, while the vibrant vegetables offer a delightful mix of textures and flavors. Serve it over rice or noodles for a complete and satisfying dinner.
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.
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.
Storage Tips
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 ziploc bag instead of a container and remove as much air as possible before freezing.
Recipe FAQs
Yes, feel free to customize the vegetables based on your preferences or what you have on hand. Just ensure to adjust the cooking time accordingly for different vegetables.
Yes, chicken thighs can be used as an alternative to chicken breasts. However, thighs may require slightly longer cooking time.
Absolutely! Feel free to adjust the amount of sriracha or omit it altogether if you prefer a milder flavor. Taste the sauce as you go and add more or less spice according to your preference.
Yes, but you’ll need to cook them beforehand.
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.
If you tried this Chicken Chickpea Stir-Fry Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
- Large skillet or wok
Ingredients
- 1 pound boneless skinless chicken breasts, 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 cornstarch
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
