Chicken and Veggie Stir Fry
Elevate your weeknight dinner routine with this colorful and flavorful **Chicken and Veggie Stir Fry**! Packed with lean strips of tender chicken, vibrant broccoli, red bell pepper, crunchy snap peas, and carrots, this quick and healthy stir fry is a nutritious feast for your taste buds. The dish is brought to life with a savory blend of soy sauce, garlic, and ginger, while a sprinkle of sesame seeds and green onions adds irresistible depth and crunch. With just 35 minutes from prep to plate, this one-pan meal is perfect for busy nights and pairs beautifully with steamed rice or noodles. Whether you’re craving a wholesome dinner or looking to meal prep for the week, this quick and easy stir fry delivers restaurant-quality results right in your kitchen.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 cup snap peas
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
Slice the chicken breasts into thin strips and place them in a medium bowl.
In a small bowl, mix 2 tablespoons of soy sauce, cornstarch, and sugar until smooth, then pour over the chicken. Let it marinate while you prepare the vegetables.
Prepare the vegetables: cut the broccoli into small florets, slice the red bell pepper, cut the carrot into thin slices, and rinse the snap peas.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet, stirring occasionally, until they are cooked through and slightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry the vegetables for about 5-6 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the remaining 1 tablespoon of soy sauce and 1 teaspoon of sesame oil over the chicken and vegetables.
Toss everything together to combine well and cook for an additional 2 minutes.
Garnish the stir fry with chopped green onions and sesame seeds.
Serve hot over steamed rice or noodles, if desired.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.5 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 543 mg | 24% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.2 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 478 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
