Description
Chicken Veggie Stir Fry is a vibrant, quick-cooking dish that bursts with flavor and color. Perfect for busy weeknights, this easy recipe combines tender chicken with an array of fresh vegetables, creating a delicious meal in under 30 minutes. Whether served over rice or noodles, it’s a versatile option that can easily be adapted to your taste. Dive into this culinary adventure and impress your family and friends with minimal effort!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, sliced into strips
- 1 cup bell peppers (red, yellow, green), chopped
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 3 cloves fresh garlic, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 green onions, chopped for garnish
- Cooked rice or noodles for serving
Instructions
- Gather your tools: a large skillet or wok, cutting board, and knife.
- Prep the ingredients: Wash and chop all veggies into bite-sized pieces; cut chicken into strips.
- Heat the pan: Over medium-high heat, add sesame oil to coat the skillet.
- Cook the chicken: Add chicken strips in a single layer; sear until golden brown (about 5 minutes). Flip and cook until no longer pink.
- Sauté the veggies: Add garlic, bell peppers, broccoli, and carrots; stir-fry for about 3-4 minutes until veggies are tender yet crisp.
- Make the sauce: Whisk together soy sauce and cornstarch mixture until smooth. Pour over chicken and veggies while stirring until thickened.
- Serve it up: Serve over cooked rice or noodles and garnish with chopped green onions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 410
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 80mg