Chicken and Veggie Stir-Fry is a delightful and nutritious dish that brings together the vibrant flavors of fresh vegetables and tender chicken in a quick and easy preparation. This recipe is perfect for busy weeknights when you want a wholesome meal without spending hours in the kitchen. With its colorful array of vegetables, including bell peppers, broccoli, and snap peas, this stir-fry not only looks appealing but also packs a punch of essential nutrients.
The beauty of this dish lies in its versatility; you can customize it with your favorite vegetables or whatever you have on hand. The combination of soy sauce, garlic, and ginger creates a savory sauce that enhances the natural flavors of the ingredients, making each bite a delightful experience. Moreover, stir-frying is a cooking method that preserves the crispness of the vegetables while ensuring that the chicken remains juicy and flavorful.
Whether you’re looking to impress guests at a dinner party or simply want to whip up a satisfying meal for yourself or your family, Chicken and Veggie Stir-Fry is an excellent choice. It’s not only delicious but also quick to prepare, taking less than 30 minutes from start to finish. Join us as we explore this scrumptious recipe that promises to be a hit at your dining table!
Ingredients:
- 1 lb (450 g) chicken breast or thighs, sliced
- 1 red, 1 yellow, 1 green bell pepper, sliced
- 1 medium onion, sliced
- 2 cups broccoli florets
- Cooked rice (for serving)
Marinade:
- ¼ cup low-sodium soy sauce
- 2 tbsp. lemon juice
- 1 teaspoon chopped garlic
- 1 tbsp grated ginger (optional)
- 1 tbsp. brown sugar or honey (optional)
- 1 teaspoon oil
- 1 tsp cornstarch
- Salt & pepper to taste
Instructions
- In a bowl, mix all marinade ingredients. Add chicken; marinate overnight.
- Slice bell peppers, onions, and broccoli. Store everything separately in airtight containers.
- To cook, heat oil in a wok over medium-high. Stir-fry chicken until nearly cooked, ~4-5 mins.
- Add veggies and stir-fry another 4-5 minutes until crisp-tender.
- Serve over rice. Store leftovers for quick, ready-to-heat meals all week.