Description
Chicken and Vegetable Stir-Fry is a quick and healthy meal made with tender chicken pieces and colorful vegetables tossed in a savory stir-fry sauce. It’s perfect for busy weeknights and pairs well with rice or noodles.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts or thighs, sliced thin
- 2 tbsp vegetable oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1 zucchini, sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 2 tbsp oyster sauce (or hoisin for halal option)
- 1 tbsp cornstarch
- 1/2 cup chicken broth or water
- 1 tsp sesame oil (optional)
- Sesame seeds and green onions for garnish (optional)
Instructions
- In a small bowl, mix soy sauce, oyster sauce, cornstarch, and chicken broth. Set aside.
- Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and stir-fry until cooked through and lightly browned, about 5–7 minutes. Remove and set aside.
- Add remaining oil to the pan and stir-fry garlic and ginger for 30 seconds until fragrant.
- Add broccoli, carrot, zucchini, and bell pepper. Cook for 3–5 minutes until just tender but still crisp.
- Return the chicken to the pan and pour in the sauce mixture. Toss to coat evenly.
- Cook for 2–3 more minutes, stirring until the sauce thickens and everything is heated through.
- Drizzle with sesame oil if using. Serve hot over rice or noodles and garnish as desired.
Notes
- Use any combination of vegetables you like, such as snap peas or mushrooms.
- For a spicier version, add red chili flakes or sriracha to the sauce.
- Double the sauce if serving over rice or noodles to absorb extra flavor.
- Great for meal prep—store in airtight containers for up to 4 days.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg