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
Scale
- 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