Quick and Easy Chicken Stir-Fry
Transform your weeknight dinners with this Quick and Easy Chicken Stir-Fry, a vibrant, flavor-packed dish that's ready in just 30 minutes! Featuring tender strips of marinated chicken, an array of colorful veggies like broccoli, bell peppers, carrots, and snap peas, and a delightfully tangy honey-soy sauce, this stir-fry strikes the perfect balance of healthy and delicious. Aromatic garlic and ginger infuse every bite, while a sprinkle of sesame oil and green onions adds an irresistible finishing touch. Serve over fluffy jasmine rice for a complete meal that’s as wholesome as it is fast. Perfect for busy schedules, this simple chicken stir-fry recipe is a go-to for quick dinners, Asian-inspired flavors, and family-friendly meals!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 cup Snap peas
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions
- 4 cups Cooked jasmine rice
Instructions
Slice the chicken breast into thin strips. In a bowl, mix the chicken strips with 1 tablespoon of soy sauce and the cornstarch. Set aside to marinate for 10 minutes.
While the chicken is marinating, prepare the vegetables: cut the broccoli into small florets, slice the red bell pepper into thin strips, julienne the carrot, and trim the ends of the snap peas. Mince the garlic and ginger.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, honey, rice vinegar, and sesame oil. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. When the oil is hot, add the marinated chicken. Stir-fry for about 4-5 minutes until the chicken is cooked through and slightly browned. Remove the chicken from the wok and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the broccoli, red bell pepper, carrot, and snap peas. Stir-fry the vegetables for about 4 minutes, or until they are just tender but still crisp.
Return the cooked chicken to the wok. Pour in the prepared sauce and stir everything together. Let cook for an additional 2 minutes, until everything is well coated and heated through.
Season with salt and pepper to taste. Slice the green onions and sprinkle over the top before serving.
Serve the stir-fry hot over bowls of cooked jasmine rice.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 95.6 g | 35% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 12.7 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 579 mg | 12% | |
*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.
