Description
A quick and healthy Chicken and Vegetable Stir-Fry recipe that is perfect for a weeknight dinner.
Ingredients
Scale
- 2 cups boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 3 green onions, chopped
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- In a bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well and let it marinate for about 15 minutes.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and 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 remaining tablespoon of vegetable oil. Add the garlic and ginger, and sauté for about 30 seconds until fragrant.
- Add the red bell pepper, broccoli, snap peas, and carrot to the skillet. Stir-fry the vegetables for about 4-5 minutes until they are tender-crisp.
- Return the cooked chicken to the skillet, add sesame oil, and toss everything together. Season with salt and pepper to taste. Cook for an additional 2 minutes to heat through.
- Remove from heat and garnish with chopped green onions before serving.
Notes
- For a spicier kick, add red pepper flakes or sriracha to the stir-fry.
- You can also substitute the chicken with tofu or shrimp for a different protein option.
- Serve over rice or noodles for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg