Description
A quick and delicious 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
- 2 cups mixed vegetables (such as bell peppers, broccoli, and snap peas)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon sesame oil
- Cooked rice or noodles, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the skillet and cook for about 5-7 minutes, or until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the mixed vegetables and stir-fry for 3-4 minutes until they are tender-crisp.
- Add the minced garlic and ginger to the vegetables and cook for an additional 1-2 minutes 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 slightly.
- Serve the stir-fry over cooked rice or noodles.
Notes
- For a spicier kick, add red pepper flakes or sliced jalapeños when cooking the vegetables.
- Substitute the chicken with tofu or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg