Veggies Chicken Veggies
Bursting with vibrant colors and bold flavors, "Veggies Chicken Veggies" is a quick and nutritious stir-fry dish perfect for busy weeknight dinners. This recipe features tender slices of seasoned chicken breast paired with an array of fresh vegetables, including broccoli, carrots, bell peppers, and sugar snap peas, all coated in a savory-sweet soy sauce glaze infused with hints of garlic, honey, and sesame oil. The key to this recipe is its simplicity and balance—crisp, perfectly stir-fried veggies meet a rich, thickened sauce for the ultimate satisfying bite. Garnished with green onions and sesame seeds, this dish is ready in just 35 minutes and serves four. Serve it over steamed rice or noodles for a wholesome meal that packs both flavor and nutrition in every bite. Ideal for lovers of quick stir-fry recipes, it’s a must-try for anyone craving vibrant, family-friendly meals!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken breast
- 200 grams broccoli florets
- 150 grams carrots, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 150 grams sugar snap peas
- 3 pieces garlic cloves, minced
- 3 tablespoons soy sauce
- 1 tablespoon honey
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 3 tablespoons water
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 stalks green onions, thinly sliced
- 1 tablespoon sesame seeds, for garnish
Instructions
Cut the chicken breast into thin strips and season with salt and black pepper.
In a small bowl, whisk together soy sauce, honey, rice vinegar, and sesame oil. Set aside.
In another small bowl, mix the cornstarch and water to create a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken strips to the skillet and cook for 4-5 minutes, stirring occasionally, until fully cooked and golden brown. 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 sauté for 30 seconds until fragrant.
Add the broccoli, carrots, red bell pepper, yellow bell pepper, and sugar snap peas to the skillet. Stir-fry for 5-6 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet and pour the soy sauce mixture over it. Toss everything to coat.
Slowly add the cornstarch slurry to the skillet, stirring constantly. Let it cook for 1-2 minutes until the sauce thickens.
Remove from heat and garnish with green onions and sesame seeds.
Serve hot with steamed rice or noodles, if desired.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.3 g | 25% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 839 mg | 36% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 6.6 g | 23% | |
| Total Sugars | 12.4 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 744 mg | 16% | |
*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.
