Description

A vibrant and healthy chicken stir fry with crisp vegetables and a flavorful sauce, perfect for a quick and balanced weeknight meal. Tender chicken breast and colorful veggies are cooked to perfection and coated in a savory, sweet, and slightly tangy sauce, making it a delicious and customizable dish.

Ingredients

Scale

Protein

1 lb chicken breast, thinly sliced

Vegetables

1 cup bell peppers, sliced
1 cup broccoli florets
1 cup carrots, sliced
2 cloves garlic, minced
1 tsp fresh ginger, minced
2 green onions, chopped (for garnish)

Sauce & Oils

3 tbsp soy sauce
1 tsp cornstarch
2 tbsp water
1 tsp sesame oil
2 tbsp vegetable oil (for stir-frying)

Instructions

Prepare Your Ingredients: Slice the chicken thinly against the grain for tenderness, and chop all vegetables into bite-sized pieces for even cooking. Mince the garlic and ginger to release their flavors. Set all ingredients aside for easy access.
Make the Sauce: In a small bowl, combine soy sauce, cornstarch, water, and sesame oil. Mix until the cornstarch is fully dissolved, creating a smooth sauce that will coat the chicken and vegetables.
Cook the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer and stir occasionally until golden brown and cooked through. Remove the chicken from the pan and set aside to prevent overcooking.
Stir Fry the Vegetables: In the same pan, add more vegetable oil if needed. Sauté garlic and ginger for about 30 seconds until fragrant. Add carrots and broccoli first, stir-frying for 3-4 minutes until they begin to soften. Then add bell peppers and any other quick-cooking vegetables, tossing everything until tender-crisp.
Combine and Finish: Return the cooked chicken to the pan and pour in the prepared sauce. Stir everything together and cook for another 2 minutes until the sauce thickens and evenly coats the chicken and vegetables. Garnish with chopped green onions before serving.

Notes

Prep all vegetables and slice chicken ahead of time to speed up cooking.
Use high heat for stir frying to lock in flavors and keep vegetables crisp.
Avoid overcrowding the pan to prevent steaming; cook in batches if necessary.
Always use fresh ingredients for the best taste.
Adjust seasoning and sauce to taste before finishing the dish.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 320 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 10 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 35 g
Cholesterol: 85 mg

Keywords: chicken stir fry, healthy dinner, quick meal, stir fry veggies, lean protein, weeknight recipe, gluten free option