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Chicken chickpea stir fry in a white bowl with spoons in the background.

Chicken Chickpea Stir Fry

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.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Author: Shilpa

Equipment

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:

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

Calories: 252kcal | Carbohydrates: 12g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1063mg | Potassium: 707mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1361IU | Vitamin C: 68mg | Calcium: 50mg | Iron: 2mg
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