Flavorful Chicken and Veggie Stir-Fry in Minutes

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Craving something delicious and healthy that won’t take all evening to make? This Chicken and Veggie Stir-Fry is your answer! It’s packed with tender chicken, crisp vegetables, and a savory sauce that comes together super fast. Perfect for a weeknight dinner when you’re short on time but big on appetite.

Health Benefits

This stir-fry is a nutritional powerhouse. Chicken breast provides lean protein, which is great for building and repairing muscles. The variety of vegetables offers essential vitamins, minerals, and fiber. Fiber helps with digestion and keeps you feeling full longer. Using a light sauce keeps the meal healthy without sacrificing flavor.

Ingredients Needed

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons soy sauce (low sodium is great)
  • 1 tablespoon cornstarch
  • 2 tablespoons cooking oil (like vegetable or canola)
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 carrot, thinly sliced
  • 1/2 cup snap peas
  • For the Sauce:
  • 1/4 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

Step By Step Making

  1. In a medium bowl, toss the chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Let it sit for about 10 minutes.
  2. While the chicken marinates, prepare the sauce. In a small bowl, whisk together the chicken broth, 2 tablespoons of soy sauce, honey or brown sugar, sesame oil, and 1 teaspoon of cornstarch. Set aside.
  3. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Add the remaining 1 tablespoon of cooking oil to the skillet. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
  5. Add the broccoli florets, sliced red bell pepper, and sliced carrot to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
  6. Add the snap peas and stir-fry for another minute.
  7. Pour the prepared sauce into the skillet. Bring it to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
  8. Return the cooked chicken to the skillet and toss everything together to coat with the sauce.
  9. Serve immediately over rice or noodles.

Nutritional Value

This delicious stir-fry contains approximately 350-400 calories per serving, with about 35-40 grams of protein and 25-30 grams of carbohydrates. These values can vary slightly based on specific ingredients and portion sizes.

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