Crunch for Lunch Chicken Stir Fry
Elevate your midday meal with our vibrant and flavorful Crunch for Lunch Chicken Stir Fry! This quick and easy recipe combines tender strips of chicken marinated in soy sauce and cornstarch, then stir-fried to golden perfection with a medley of crisp, colorful vegetables like broccoli, red bell peppers, carrots, and snap peas. Infused with aromatic garlic and ginger, and finished with a savory-sweet sauce of sesame oil, honey, and rice vinegar, this dish delivers the perfect balance of texture and taste. Ready in just 30 minutes, it's a healthy, protein-packed lunch option that pairs beautifully with fluffy white rice or noodles. Garnished with green onions and toasted sesame seeds, this stir fry is as visually appealing as it is delicious—a perfect choice for busy weekdays or meal prep!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound) boneless, skinless chicken breast
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil
- 1 large red bell pepper
- 2 cups broccoli florets
- 1 large carrot
- 1 cup snap peas
- 3 minced garlic cloves
- 1 tablespoon grated ginger
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 2 for garnish green onions
- 1 tablespoon toasted sesame seeds
- 2 cups cooked white rice or noodles (optional)
Instructions
Slice the chicken breasts into thin, bite-sized strips.
In a small bowl, mix 2 tablespoons of soy sauce with the cornstarch. Add the chicken strips and toss to coat evenly. Let it marinate for 10 minutes while preparing the vegetables.
Chop the red bell pepper into thin strips, cut the broccoli florets into smaller pieces, thinly slice the carrot, and wash the snap peas.
In another small bowl, whisk together the remaining 1 tablespoon of soy sauce, sesame oil, honey, and rice vinegar. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken strips. Cook for 5-6 minutes until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
Add the broccoli florets, carrot slices, snap peas, and red bell peppers to the skillet. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
Return the cooked chicken to the skillet and pour in the prepared sauce. Toss everything together to coat evenly and heat for an additional 1-2 minutes.
Remove from heat and garnish with chopped green onions and toasted sesame seeds.
Serve hot over white rice or noodles, if desired. Enjoy!
Nutrition Facts
Calories |
2852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 28.5 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 2509 mg | 109% | |
| Total Carbohydrate | 181.1 g | 66% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 33.7 g | ||
| Protein | 310.8 g | 622% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 436 mg | 34% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 3248 mg | 69% | |
*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.
