Stir fry is one of the easiest and healthiest meals you can prepare when short on time. This chicken and vegetable stir fry recipe is packed with protein, colorful vegetables, and a savory sauce that brings it all together. Whether you’re new to cooking or a seasoned chef, this dish will fit perfectly into your weekly meal plan.
Why You’ll Love This Recipe
- Quick and easy: Ready in under 30 minutes.
- Healthy and balanced: A perfect mix of protein, fiber, and vitamins.
- Customizable: Use your favorite vegetables or protein alternatives.
Ingredients
For the Stir Fry:
- 1 lb boneless chicken breast, thinly sliced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp vegetable oil (or sesame oil for a nutty flavor)
For the Sauce:
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tbsp oyster sauce
- 1 tbsp honey or brown sugar
- 1 tsp rice vinegar
- 1 tsp cornstarch mixed with 2 tbsp water
Instructions
Step 1: Prepare the Ingredients
- Thinly slice the chicken breast into bite-sized pieces.
- Chop all vegetables into uniform pieces for even cooking.
Step 2: Make the Sauce
- In a small bowl, whisk together the soy sauce, oyster sauce, honey, rice vinegar, and cornstarch slurry. Set it aside.
Step 3: Cook the Chicken
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for 4-5 minutes until golden brown and fully cooked.
- Remove the chicken and set it aside.
Step 4: Stir Fry the Vegetables
- In the same pan, add another tablespoon of oil.
- Add garlic and ginger, cooking for 30 seconds until fragrant.
- Toss in the broccoli, carrots, and snap peas. Stir fry for 2-3 minutes.
- Add the red bell pepper and cook for another 2 minutes until vegetables are tender-crisp.
Step 5: Combine and Serve
- Return the chicken to the pan. Pour in the sauce and toss everything together.
- Cook for 2 minutes until the sauce thickens and coats the chicken and vegetables.
- Serve hot over steamed rice, noodles, or quinoa.
Tips for the Best Stir Fry
- Use high heat: Stir-frying requires quick cooking on high heat to retain the crunch of vegetables.
- Prep in advance: Chop all your ingredients before you start cooking. Stir fry moves fast!
- Protein options: Swap chicken for tofu, shrimp, or beef.
- Vegetable variety: Try zucchini, mushrooms, asparagus, or baby corn for a twist.
Why This Recipe Works
I’ve perfected this recipe over years of quick family dinners. The combination of fresh vegetables, lean protein, and a balanced sauce ensures this dish is both nutritious and satisfying. By using a variety of colorful veggies, you’re also loading up on essential vitamins and antioxidants.
Nutrition Information
FAQs
2. Is this recipe gluten-free?
To make it gluten-free, replace soy sauce with tamari or coconut aminos.
3. Can I freeze this stir fry?
While the stir fry is best enjoyed fresh, you can freeze it for up to 2 months. Thaw and reheat on medium heat.
Final Thoughts
This chicken and vegetable stir fry is a game-changer for anyone looking to make quick, healthy meals. With a savory sauce, crisp vegetables, and tender chicken, this recipe brings restaurant-quality stir fry right into your kitchen.
Chicken and Vegetable Stir Fry
This Chicken and Vegetable Stir Fry is super easy and perfect for busy weeknights. It features snap peas and carrots sautéed with fresh ginger, a splash of lime juice, and a hint of soy sauce. Quick, healthy, and delicious!
Ingredients
For the sauce:
- 1 tablespoon of low-sodium soy sauce gluten-free tamari, or coconut aminos for Whole30
- 1 tablespoon of fresh lime juice
- 2 tablespoons of water
- 1 teaspoon of cornstarch or arrowroot
For the Stir Fry:
- 1 lb chicken breast thinly sliced
- Salt to taste
- 1 tbsp canola or coconut oil
- 2 tsp minced fresh garlic
- 1 tsp grated fresh ginger
- 1 cup sugar snap peas
- 1 cup carrots sliced diagonally
- Green onions for garnish
Instructions
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce (or gluten-free tamari/coconut aminos), fresh lime juice, water, and cornstarch (or arrowroot). Set aside.
- Cook the Chicken: Season the thinly sliced chicken breast with salt to taste. Heat 1 tablespoon of canola or coconut oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté the Aromatics: In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.
- Stir Fry the Vegetables: Add the sugar snap peas and sliced carrots to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Pour the prepared sauce over the chicken and vegetables. Stir and cook for an additional 2-3 minutes, until the sauce thickens and everything is evenly coated.
- Garnish and Serve: Remove from heat, garnish with chopped green onions, and serve immediately!
Notes
- Prep First: Slice chicken and veggies, mince garlic, and grate ginger before starting.
- High Heat: Use high heat for quick cooking and better texture.
- Don’t Overcrowd: Cook chicken in batches to avoid steaming.
- Fresh is Best: Use fresh garlic and ginger for better flavor.
- Garnish Last: Add green onions at the end for crispness.
