Chicken Veggie Stir Fry Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Difficulty: Easy
Cuisine: Asian-Inspired

Description

This Chicken Veggie Stir Fry is a quick, healthy, and flavorful meal packed with tender chicken, crisp vegetables, and a savory sauce. Perfect for busy weeknights, this dish comes together in under 30 minutes and is customizable with your favorite veggies. Serve it over rice, noodles, or enjoy it on its own for a low-carb option!

Ingredients

For the Stir Fry:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced

• 2 tbsp vegetable oil (or sesame oil for extra flavor)

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 cup broccoli florets

• 1 carrot, julienned or thinly sliced

• 1 cup snap peas, trimmed

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 2 green onions, sliced (for garnish)

• 1 tbsp sesame seeds (optional, for garnish)

For the Sauce:

• ¼ cup soy sauce (or tamari for gluten-free)

• 2 tbsp oyster sauce (optional, substitute with hoisin)

• 1 tbsp honey (or brown sugar)

• 1 tbsp rice vinegar

• 1 tsp sriracha (optional, for heat)

• 1 tsp cornstarch (to thicken sauce)

Instructions

Step 1: Prepare the Sauce

1. In a small bowl, whisk together soy sauce, oyster sauce, honey, rice vinegar, sriracha, and cornstarch. Set aside.

Step 2: Cook the Chicken

1. Heat 1 tbsp oil in a large wok or skillet over high heat.

2. Add the chicken and cook for 4-5 minutes, stirring occasionally, until fully cooked and slightly browned. Remove from the pan and set aside.

Step 3: Stir Fry the Vegetables

1. In the same pan, heat the remaining 1 tbsp oil.

2. Add garlic and ginger, stir for 30 seconds until fragrant.

3. Add bell peppers, broccoli, carrots, and snap peas. Stir-fry for 4-5 minutes until crisp-tender.

Step 4: Combine and Simmer

1. Return the cooked chicken to the pan.

2. Pour the sauce over the chicken and veggies, stirring well to coat.

3. Cook for 1-2 minutes until the sauce thickens.

Step 5: Garnish and Serve

1. Sprinkle with green onions and sesame seeds.

2. Serve hot over steamed rice, quinoa, or noodles.

Nutritional Information (Per Serving, without rice)

• Calories: 280

• Protein: 28g

• Carbohydrates: 18g

• Fiber: 4g

• Sugar: 9g

• Fat: 10g (Saturated Fat: 1.5g)

• Sodium: 900mg (adjust by using low-sodium soy sauce)

Tips & Variations

✅ Vegetarian Option: Replace chicken with tofu or tempeh.
✅ Extra Veggies: Add mushrooms, zucchini, or baby corn.
✅ Spicier Kick: Increase sriracha or add red pepper flakes.
✅ Meal Prep: Stores well in the fridge for up to 3 days.

Conclusion

This Chicken Veggie Stir Fry is a quick, nutritious, and delicious meal that’s perfect for any night of the week. With its bold flavors, colorful veggies, and lean protein, it’s a dish the whole family will love. Try it tonight and enjoy a restaurant-quality meal at home!