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Chicken and Vegetable Stir-Fry
jhessica

Chicken and Vegetable Stir-Fry: Quick and Delicious Recipe!

A quick and delicious Chicken and Vegetable Stir-Fry recipe that is perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. 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.
  3. In the same skillet, add the mixed vegetables and stir-fry for 3-4 minutes until they are tender-crisp.
  4. Add the minced garlic and ginger to the vegetables and cook for an additional 1-2 minutes until fragrant.
  5. In a small bowl, mix the soy sauce, cornstarch, and water until smooth. Pour this mixture over the vegetables and stir well to combine.
  6. 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.
  7. Serve the stir-fry over cooked rice or noodles.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 4g

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.

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