Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound orzo pasta
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1/4 cup lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Step 1: Cook orzo according to package directions. Drain and set aside.
- Step 2: While orzo is cooking, heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through.
- Step 3: Add bell peppers and broccoli to the skillet with the chicken. Stir-fry for 5-7 minutes, or until vegetables are tender-crisp.
- Step 4: In a small bowl, whisk together lemon juice, soy sauce, honey, garlic, and red pepper flakes (if using).
- Step 5: Pour the lemon sauce over the chicken and vegetables. Bring to a simmer and cook for 1-2 minutes, or until the sauce has slightly thickened.
- Step 6: Add the cooked orzo to the skillet and toss to combine. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat leftover orzo stir fry in the microwave or in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce.
- Garnish with fresh parsley or a sprinkle of Parmesan cheese for an extra touch of flavor and visual appeal.
- For a richer lemon flavor, zest the lemon before juicing and add the zest to the sauce!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American