This Quick and Colorful Chicken and Vegetable Stir-Fry is a vibrant dish that combines tender chicken strips with crisp vegetables in a savory sauce. Ready in just 25 minutes, it’s perfect for busy weeknights when you want something nutritious and delicious. The colorful medley of bell peppers, broccoli, carrots, and snap peas provides plenty of nutrients while the aromatic garlic and ginger add authentic Asian flavors.
Ingredients:
- 1 pound chicken breast, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- Salt and pepper to taste
Instructions:
- In a bowl, combine the sliced chicken 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 stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
- Add the minced garlic and ginger to the skillet and stir-fry for an additional minute until fragrant.
- Return the cooked chicken to the skillet and toss everything together. Season with salt and pepper to taste.
- Garnish with chopped green onions before serving. Serve hot over rice or noodles if desired.
Variation
- Vegetarian Option: Replace chicken with firm tofu or tempeh. Press the tofu to remove excess moisture, cut into cubes, and marinate in the same sauce before stir-frying.
- Sesame Ginger: Add 1 tablespoon sesame oil and 1 teaspoon sesame seeds to the dish. Increase ginger to 2 tablespoons for a more pronounced flavor.
- Honey Garlic: Add 2 tablespoons honey and an extra clove of garlic to create a sweet and savory glaze that coats the chicken and vegetables beautifully.
Cooking Notes
- High Heat is Key: Maintain a high heat throughout cooking to achieve that authentic stir-fry texture where vegetables remain crisp-tender rather than soggy.
- Cook in Batches: If your pan isn’t large enough, cook ingredients in batches. Overcrowding the pan will steam rather than stir-fry your ingredients.
- Prep Everything First: Have all ingredients chopped, measured, and ready before you start cooking, as stir-frying moves quickly once you begin.
Serving Suggestions
- Grain Base: Serve over steamed jasmine rice, brown rice, or rice noodles to soak up the delicious sauce.
- Fresh Garnishes: Top with additional sliced green onions, cilantro leaves, or a sprinkle of toasted sesame seeds for extra color and flavor.
- Side Accompaniments: Pair with a simple cucumber salad or clear broth soup for a complete meal.
Tips
- Slice Chicken Against the Grain: This ensures tender meat that cooks quickly and evenly.
- Uniform Cutting: Cut all vegetables to similar sizes for even cooking.
- Sauce Control: If you prefer more sauce, double the soy sauce mixture and add 1/4 cup chicken broth or water mixed with 1 teaspoon cornstarch at the final cooking stage.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutritional Information (Per serving)
- Calories: 320 kcal
- Protein: 38g
- Sodium: 620mg
Frequently Asked Questions
- Can I make this recipe ahead of time? Yes, you can prepare all the ingredients ahead of time. Slice the chicken and vegetables and store them separately in the refrigerator. The stir-fry itself is best made fresh, but leftovers can be stored for up to 3 days.
- How do I know when the chicken is cooked through? The chicken strips should turn opaque and white throughout with no pink remaining. When cut, the juices should run clear. Since the strips are thin, they typically cook in 5-7 minutes.
- Can I use frozen vegetables instead of fresh? Yes, frozen vegetables work well in this recipe. There’s no need to thaw them completely; just add them directly to the wok and stir-fry until heated through, which may take 1-2 minutes longer than fresh vegetables.
- What can I substitute for soy sauce if I have dietary restrictions? For a gluten-free option, use tamari or coconut aminos. If watching sodium, use low-sodium soy sauce and adjust the salt accordingly.
Conclusion
This Quick and Colorful Chicken and Vegetable Stir-Fry is a versatile weeknight winner that delivers both nutrition and flavor. The beauty of this dish lies in its adaptability—swap proteins, change up the vegetables, or adjust the seasonings to suit your taste preferences. With minimal prep time and cooking in just one pan, it’s an efficient meal solution that doesn’t compromise on taste. Master this basic stir-fry technique, and you’ll have endless healthy dinner options at your fingertips all year round.
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Chicken and Vegetable Stir-Fry
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Quick and Colorful Chicken and Vegetable Stir-Fry is a vibrant dish that combines tender chicken strips with crisp vegetables in a savory sauce. Ready in just 25 minutes, it’s perfect for busy weeknights when you want something nutritious and delicious. The colorful medley of bell peppers, broccoli, carrots, and snap peas provides plenty of nutrients while the aromatic garlic and ginger add authentic Asian flavors.
Ingredients
- 1 pound chicken breast, sliced into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, julienned
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- In a bowl, combine the sliced chicken 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 stir-fry for 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
- Add the minced garlic and ginger to the skillet and stir-fry for an additional minute until fragrant.
- Return the cooked chicken to the skillet and toss everything together. Season with salt and pepper to taste.
- Garnish with chopped green onions before serving. Serve hot over rice or noodles if desired.
Notes
- For extra flavor, add 1 tablespoon of oyster sauce or hoisin sauce to the stir-fry.
- This dish is very versatile – feel free to substitute with any vegetables you have on hand.
- For a spicy kick, add red pepper flakes or a drizzle of sriracha.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 85mg
Keywords: chicken stir-fry, quick dinner, healthy chicken recipe, vegetable stir-fry, weeknight meal, easy Asian recipe, colorful stir-fry