Chicken Veggie Stir Fry is a delightful dish that brings together the vibrant flavors of fresh vegetables and tender chicken, all tossed in a savory sauce that tantalizes the taste buds. This recipe is not just a meal; its a celebration of quick cooking that has its roots in Asian cuisine, where stir-frying has been a beloved method for centuries. The beauty of Chicken Veggie Stir Fry lies in its versatility; you can use whatever vegetables you have on hand, making it a convenient choice for busy weeknights.
People adore this dish for its incredible taste and satisfying texture. The crunch of the vegetables combined with the juicy chicken creates a symphony of flavors that is both comforting and invigorating. Plus, its a healthy option that can be prepared in under 30 minutes, making it perfect for those who want a nutritious meal without spending hours in the kitchen. Join me as we dive into this easy and delicious Chicken Veggie Stir Fry recipe that is sure to become a favorite in your household!
Ingredients:
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Preparing the Chicken
1. Start by marinating the chicken. In a medium bowl, combine the chicken pieces with soy sauce and cornstarch. This will help tenderize the chicken and give it a nice coating. Mix well to ensure all the pieces are coated evenly. Let it sit for about 15-20 minutes while you prepare the vegetables.Preparing the Vegetables
2. While the chicken is marinating, wash and chop all your vegetables. Slice the red and yellow bell peppers into thin strips, and cut the broccoli into small florets. Rinse the snap peas and set them aside. Mince the garlic and ginger, and chop the green onions, separating the white parts from the green.Cooking the Chicken
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated chicken pieces in a single layer. Avoid overcrowding the pan; you may need to do this in batches if your skillet is small. Cook the chicken for about 5-7 minutes, stirring occasionally, until its golden brown and cooked through. 4. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. This will allow the chicken to rest while you cook the vegetables.Stir-Frying the Vegetables
5. In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant. Be careful not to burn them! 6. Next, add the sliced bell peppers, broccoli florets, and snap peas to the skillet. Stir-fry the vegetables for about 4-5 minutes, or until they are tender-crisp. You want them to retain some crunch for texture. 7. Once the vegetables are cooked, return the chicken to the skillet. Add the oyster sauce and sesame oil, stirring everything together to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld. 8. Taste the stir-fry and season with salt and pepper as needed. If you like a bit more sauce, you can add a splash more of soy sauce or oyster sauce at this point.Finishing Touches
9. Just before serving, sprinkle the chopped green onions over the stir-fry. This adds a fresh flavor and a pop of color to the dish.Serving Suggestions
10. Serve the chicken veggie stir fry over a bed of cooked rice or noodles. I love using jasmine rice for its fragrant aroma, but you can use any type you prefer. If youre feeling adventurous, try serving it with quinoa or cauliflower rice for a healthier twist. 11. For an extra touch, you can garnish with sesame seeds or a drizzle of additional sesame oil before serving. This adds a lovely nutty flavor and makes the dish look even more appetizing.Storage Tips
12. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to keep it from drying out. 13. You can also freeze the stir-fry for up to 2 months. Just make sure to let it cool completely before transferring it to a freezer-safe container. When youre ready to eat, thaw it in the refrigerator overnight and reheat as mentioned above.Variations
14. Feel free to customize this stir-fry to your liking! You can add other vegetables like carrots, zucchini, or mushrooms. If you want to make it vegetarian, substitute the chicken with tofu or tempeh, and use vegetable broth instead of oyster sauce. 15. For a
Conclusion:
In summary, this Chicken Veggie Stir Fry is a must-try for anyone looking to whip up a quick, nutritious, and delicious meal. The combination of tender chicken and vibrant vegetables not only makes for a visually appealing dish but also packs a punch of flavor and health benefits. Whether you’re a busy professional, a parent juggling multiple schedules, or simply someone who loves good food, this recipe is designed to fit seamlessly into your lifestyle. For serving suggestions, consider pairing your stir fry with a side of fluffy jasmine rice or quinoa to soak up all those delicious flavors. You can also toss in some cashews or sesame seeds for an added crunch, or switch up the veggies based on what you have on handbell peppers, snap peas, or even broccoli would work beautifully. If you’re feeling adventurous, try adding a splash of pineapple juice for a sweet twist or a dash of sriracha for some heat! I encourage you to give this Chicken Veggie Stir Fry a try and make it your own. Dont forget to share your experience with me! Id love to hear how you customized the recipe or any tips you discovered along the way. Cooking is all about creativity and sharing, so lets inspire each other in the kitchen. Happy cooking! Print
Chicken Veggie Stir Fry: A Quick and Healthy Recipe for Busy Weeknights
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chicken Veggie Stir-Fry is a quick and healthy meal featuring tender chicken and vibrant vegetables, all tossed in a savory sauce. Ideal for busy weeknights, it can be easily customized and served over rice or noodles for a delicious and satisfying dish.
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil (divided)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 green onions, chopped (white and green parts separated)
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Cooked rice or noodles, for serving
Instructions
- In a medium bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well to ensure all pieces are coated evenly. Let it sit for about 15-20 minutes while you prepare the vegetables.
- Wash and chop all vegetables. Slice the red and yellow bell peppers into thin strips, cut the broccoli into small florets, and rinse the snap peas. Mince the garlic and ginger, and chop the green onions, separating the white parts from the green.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer and cook for about 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove from skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the minced garlic and ginger for about 30 seconds until fragrant. Add the sliced bell peppers, broccoli, and snap peas, stir-frying for about 4-5 minutes until tender-crisp.
- Return the cooked chicken to the skillet. Add the oyster sauce and sesame oil, stirring to combine. Cook for an additional 2-3 minutes to meld the flavors. Season with salt and pepper to taste.
- Sprinkle the chopped green onions over the stir-fry just before serving. Serve over cooked rice or noodles, and garnish with sesame seeds or a drizzle of sesame oil if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth to prevent drying out. Can be frozen for up to 2 months.
- Customize with other vegetables like carrots, zucchini, or mushrooms. For a vegetarian option, substitute chicken with tofu or tempeh and use vegetable broth instead of oyster sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes