Description
A quick and tasty Chicken and Vegetable Stir-Fry recipe that is perfect for a weeknight dinner.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 carrots, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the bell pepper, broccoli, snap peas, and carrots. Stir-fry the vegetables for about 3-4 minutes until they are tender-crisp.
- Add the minced garlic and ginger to the vegetables and stir-fry for an additional 1 minute until fragrant.
- In a small bowl, mix the soy sauce, cornstarch, and water until smooth. Pour this mixture over the vegetables and stir well to combine.
- Return the cooked chicken to the skillet and add the sesame oil. Stir everything together and cook for another 2-3 minutes until the sauce thickens and coats the chicken and vegetables.
- Serve the stir-fry over cooked rice or noodles.
Notes
- For added flavor, sprinkle sesame seeds on top before serving.
- Feel free to customize the vegetables based on what you have on hand, such as zucchini, mushrooms, or baby corn.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg