Summer Garden Chicken Stir Fry
Bright, colorful, and bursting with fresh flavors, this Summer Garden Chicken Stir Fry is the perfect quick and healthy dinner idea for any weeknight. Tender marinated chicken is stir-fried to golden perfection alongside a vibrant medley of summer vegetables like zucchini, yellow squash, red bell pepper, and snap peas, delivering a delightful crunch with every bite. Infused with aromatic garlic and ginger, and finished with a tangy-sweet soy-based sauce, this dish perfectly balances savory and fresh flavors. Served over a fluffy bed of white or brown rice, and topped with scallions and toasted sesame seeds, this stir fry offers a wholesome, satisfying meal that’s ready in just 35 minutes. Ideal for making the most of seasonal produce, this recipe is a must-try for anyone craving a quick, healthy, and delicious summer-inspired dinner.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons sesame oil
- 1 piece zucchini
- 1 piece yellow squash
- 1 piece red bell pepper
- 2 pieces carrots
- 1 cup snap peas
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 2 tablespoons vegetable oil
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 2 pieces scallions
- 1 tablespoon toasted sesame seeds
- 4 cups cooked white or brown rice
Instructions
Slice the chicken breasts into thin strips and set them aside.
In a medium bowl, mix 2 tablespoons of soy sauce, cornstarch, and 1 tablespoon of sesame oil. Add the sliced chicken and toss to coat evenly. Let marinate for 10 minutes.
While the chicken marinates, prepare the vegetables: slice the zucchini, yellow squash, and red bell pepper into thin strips. Peel and thinly slice the carrots. Finely mince the garlic and grate the ginger.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes until golden brown and fully cooked. Remove the chicken from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil. Add the garlic and ginger, stirring for 30 seconds until fragrant.
Add the zucchini, yellow squash, carrots, red bell pepper, and snap peas to the pan. Stir-fry for 5-6 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the pan and toss to combine with the vegetables.
In a small bowl, mix the remaining tablespoon of soy sauce, honey, rice vinegar, and 1 tablespoon of sesame oil. Pour this sauce over the chicken and vegetables, stirring everything together for 1-2 minutes.
Remove from heat and garnish with sliced scallions and toasted sesame seeds.
Serve hot over cooked rice and enjoy your Summer Garden Chicken Stir Fry!
Nutrition Facts
Calories |
634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 12.4 g | ||
| Protein | 37.3 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 838 mg | 18% | |
*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.
