Easy Chicken Stir-Fry with Colorful Vegetables

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Looking for a quick, healthy, and delicious dinner that’s packed with flavor? This easy chicken stir-fry is a fantastic choice! It’s a versatile dish that lets you use up whatever fresh vegetables you have on hand, making it both economical and exciting. Plus, it comes together in a flash, perfect for busy weeknights.

Ingredients Needed

  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 2 tablespoons soy sauce (low sodium is great)
  • 1 tablespoon cornstarch
  • 1 tablespoon vegetable oil or sesame oil
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup snap peas or snow peas
  • Optional: 1/2 cup sliced carrots or mushrooms
  • For the Sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce (optional, for extra depth)
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or sugar
  • 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
  • Cooked rice, for serving

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 while you prepare the vegetables.
  2. In a small bowl, whisk together the sauce ingredients: 1/4 cup soy sauce, oyster sauce (if using), rice vinegar, and honey or sugar. Set aside.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it’s browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Add a little more oil to the skillet if needed. Add the sliced onion and stir-fry for 1 minute until it starts to soften.
  5. Add the minced garlic and grated ginger, and stir-fry for another 30 seconds until fragrant. Be careful not to burn the garlic.
  6. Add the broccoli florets and snap peas (and carrots or mushrooms if using). Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
  7. Add the sliced bell peppers and stir-fry for another 1-2 minutes until they are slightly softened but still have a nice crunch.
  8. Pour the prepared sauce mixture over the vegetables in the skillet. Bring to a simmer.
  9. Add the cooked chicken back into the skillet.
  10. Pour in the cornstarch slurry (cornstarch mixed with water) and stir constantly until the sauce thickens, about 1 minute.
  11. Serve the chicken and vegetable stir-fry immediately over hot cooked rice.

Nutritional Value

Per serving (estimated, without rice):

  • Calories: Around 350-400 kcal
  • Protein: Approximately 30-35g
  • Carbohydrates: Around 15-20g (will increase with rice)

Health Benefits

This chicken stir-fry is a powerhouse of nutrients. Chicken breast is an excellent source of lean protein, essential for muscle repair and growth. The variety of colorful vegetables provides a wide array of vitamins, minerals, and fiber, which aids digestion and can help you feel full longer. Ingredients like ginger and garlic are also known for their potential immune-boosting and anti-inflammatory properties. It’s a well-rounded meal that supports overall health and well-being.

Disclaimer: This recipe information is provided by umernews.com for general informational purposes only.

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