Description
Chicken Veggie Stir Fry is a vibrant and flavorful dish that brings together tender chicken and fresh vegetables in a savory sauce. Perfect for busy weeknights, this quick stir fry can be made in under 30 minutes and customized with whatever veggies you have on hand. With its colorful presentation and delicious aroma, it’s bound to become a family favorite that will leave everyone asking for seconds.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 breasts)
- 1 cup bell peppers, sliced (mixed colors)
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 tbsp low-sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp honey or sugar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Prepare your ingredients by washing the vegetables and chopping the chicken into bite-sized pieces. Marinate the chicken in soy sauce for about 10 minutes.
- Heat oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 5-7 minutes until golden brown.
- Add bell peppers, broccoli, and carrots. Stir-fry for an additional 3-4 minutes until veggies are slightly tender but still crisp.
- Quickly stir in minced garlic and grated ginger, cooking for about 30 seconds until fragrant.
- Pour in the prepared sauce mixture and stir well to coat everything evenly. Simmer for another 2-3 minutes until the sauce thickens slightly.
- Serve hot over rice or noodles, garnished with sesame seeds or chopped green onions if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 300
- Sugar: 6g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg