Irresistible Chicken Veggie Stir Fry: Quick & Delicious

Sizzling in a hot pan, the Chicken Veggie Stir Fry bursts with vibrant colors and tantalizing aromas that dance around your kitchen, inviting everyone to gather round. Picture juicy chicken pieces mingling with crunchy bell peppers and tender broccoli, all coated in a savory sauce that promises to delight every taste bud.

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This dish isn’t just a meal; it’s a culinary experience that whisks you away to a bustling Asian market filled with mouthwatering flavors and friendly chatter. Whether it’s a busy weeknight or a cozy weekend gathering, Chicken Veggie Stir Fry is your go-to for quick satisfaction and joyous moments shared over food.

I fondly remember the first time I made this stir fry; my friends devoured it so quickly I barely got a taste!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but adjust based on how many people you’re feeding.

• Bell Peppers: Choose a mix of red, yellow, and green for visual appeal and sweetness.

• Broccoli Florets: Fresh broccoli gives the best crunch and vibrant color.

• Carrots: Sliced thinly for quicker cooking and added sweetness.

• Fresh Garlic: Use minced garlic for an aromatic kick that elevates the entire dish.

• Ginger Root: Grated ginger adds warmth; choose fresh for maximum flavor.

• Soy Sauce: Opt for low-sodium soy sauce to control saltiness without compromising flavor.

• Sesame Oil: A splash of sesame oil brings nutty richness; use it sparingly!

• Cornstarch: For thickening your sauce slightly; mix with water before adding to the pan.

• Green Onions: Chopped as a garnish; they add freshness and color at the end.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by washing and cutting all your veggies into bite-sized pieces. This step ensures even cooking while keeping everything visually appealing.

Cook the Chicken: Heat a tablespoon of oil in a large skillet over medium-high heat. Once hot, add sliced chicken breasts seasoned with salt until golden brown and cooked through, about 5-7 minutes.

Add Aromatics and Vegetables: Toss in minced garlic and grated ginger. Sauté until fragrant, then add your colorful bell peppers, broccoli florets, and carrots; stir-fry until veggies are crisp-tender.

Create Your Sauce : In a small bowl, whisk together soy sauce, sesame oil, and cornstarch mixed with water. Pour this mixture into your skillet once veggies are cooked but still vibrant.

Combine Everything Together : Stir well until everything is coated evenly in sauce while simmering for another two minutes to thicken slightly.

Add Finishing Touches : Sprinkle chopped green onions over your stir fry just before serving. Enjoy hot over rice or noodles for an irresistible meal!

And there you have it! Your Chicken Veggie Stir Fry is ready to be devoured while everyone gathers around—just try not to let them eat it all before you get your share!

Perfecting the Cooking Process

Start by searing the chicken until golden brown, then add veggies in batches for even cooking. This ensures the chicken is juicy while vegetables stay crisp.

Add Your Touch

Feel free to swap chicken for tofu or shrimp, and experiment with different sauces like teriyaki or sweet chili. Your stir fry, your rules!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop over medium heat until warmed through, ensuring veggies don’t get mushy.

Cooking this chicken veggie stir fry always reminds me of the time I introduced my friends to homemade stir fry night, which turned into a culinary showdown of flavors and laughter.

FAQ

How can I make my chicken veggie stir fry healthier?

Add more vegetables and reduce oil during cooking for a lighter dish.

Can I prepare chicken veggie stir fry ahead of time?

Yes, chop ingredients and marinate chicken up to a day in advance.

What can I substitute for chicken in this recipe?

Try tofu, tempeh, or shrimp for a delightful alternative protein source.

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Chicken Veggie Stir Fry

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• Author: Jennifer
• Total Time: 25 minutes
• Yield: Serves 4

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Description

Experience the vibrant flavors of Chicken Veggie Stir Fry, a colorful dish that brings together juicy chicken, crunchy vegetables, and a savory sauce in just minutes. Bursting with freshness and aroma, this stir fry is perfect for busy weeknights or casual gatherings. With its customizable ingredients, it’s not just a meal; it’s an adventure in every bite.

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Ingredients

Scale 1x2x3x

• 3 boneless, skinless chicken breasts (about 1.5 lbs), sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cups broccoli florets
• 2 carrots, thinly sliced
• 3 cloves garlic, minced
• 1 inch ginger root, grated
• ¼ cup low-sodium soy sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water
• 2 green onions, chopped (for garnish)

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Instructions

1. Prep your ingredients: Wash and cut all vegetables into bite-sized pieces.
2. Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the sliced chicken and season with salt. Cook until golden brown and cooked through (about 5-7 minutes).
3. Add aromatics and veggies: Stir in minced garlic and grated ginger until fragrant. Then add bell peppers, broccoli, and carrots; stir-fry until veggies are crisp-tender.
4. Create the sauce: In a small bowl, combine soy sauce, sesame oil, and cornstarch mixture. Pour into the skillet with the veggies.
5. Combine everything: Stir well to coat all ingredients evenly in the sauce while simmering for an additional two minutes to thicken slightly.
6. Finish off: Sprinkle chopped green onions over the stir fry before serving hot over rice or noodles.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main
• Method: Stir-frying
• Cuisine: Asian

Nutrition

• Serving Size: Approximately 1 cup
• Calories: 290
• Sugar: 4g
• Sodium: 680mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 26g
• Cholesterol: 70mg

Keywords: For added variety, swap chicken for tofu or shrimp and experiment with different sauces like teriyaki or sweet chili. To enhance flavor without extra calories, add a splash of soy sauce as you cook.