Description
Chicken Veggie Stir Fry is a vibrant and flavorful dish that combines succulent chicken with an array of fresh vegetables, all coated in a savory sauce. It’s quick to prepare, making it perfect for busy weeknights or casual gatherings. With its colorful presentation and wholesome ingredients, this stir fry not only pleases the palate but also delights the eyes. Once you serve it over fluffy rice or noodles, you’ll find it’s a dish that brings everyone to the table, ready for a satisfying meal that’s both delicious and nutritious.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (about 3–4 pieces)
- 1 cup fresh bell peppers (mixed colors)
- 1 cup broccoli florets
- 1 cup carrots (sliced thinly)
- 3 cloves garlic (minced)
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp fresh ginger (grated)
- 1 tsp cornstarch mixed with 2 tsp water
Instructions
- Prep your ingredients: Slice chicken into bite-sized pieces and chop vegetables into uniform sizes.
- Heat a large pan or wok over medium-high heat with a splash of oil until shimmering.
- Add chicken in an even layer, sear undisturbed for about 4-5 minutes until golden brown.
- Once nearly cooked through, add minced garlic and grated ginger; sauté for about 1 minute until fragrant.
- Stir in bell peppers, broccoli, and carrots; cook for an additional 4-5 minutes until vibrant yet tender-crisp.
- In a small bowl, whisk together soy sauce, sesame oil, and cornstarch mixture; pour over stir-fry and cook until sauce thickens slightly.
- Serve hot over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg