The Stir-Fried Chicken with Vegetables recipe makes a simple and quick healthy dinner filled with colorful and crunchy veggies with juicy chicken pieces. It takes only a few minutes to blend all the ingredients using the delicious stir-fry sauce hence it is recommended for use during Hair Giddy weekdays.
What Makes This Recipe Special?
- Colorful & Nutritious: Loaded with a rainbow of vegetables, this dish provides essential nutrients and a visual feast.
- Customizable: You can mix and match veggies based on what’s in season or your personal preference.
- Quick & Easy: A perfect choice for days when time is short but your taste buds demand something exciting.
- Balanced Flavor: The blend of savory, slightly sweet, and umami flavors from the stir-fry sauce ensures every bite is satisfying.
Stir-Fried Chicken with Vegetables
Ingredients
- 2 boneless skinless chicken breasts (thinly sliced)
- 1 tablespoon soy sauce low-sodium preferred
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil or any neutral oil
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 small broccoli head cut into florets
- 2 carrots julienned or thinly sliced
- 1 onion thinly sliced
- 3 garlic cloves minced
- 1 tablespoon fresh ginger minced (optional)
For the stir-fry sauce
- ¼ cup soy sauce low-sodium
- 2 tablespoons oyster sauce optional but recommended
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon honey or brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch for thickening
- ¼ cup water or chicken broth
Instructions
Marinating the Chicken:
- In a convenient mixing bowl, place the sliced chicken and sprinkle with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Leave it for about 10-15 minutes while cutting the vegetables. This helps retain the moisture in the chicken during stir-frying.
Preparation of stir-fry sauce
- In a small bowl, add and mix soy sauce, oyster sauce, rice vinegar, honey (brown sugar), sesame oil, and cornstarch mixed with water/chicken broth. Keep aside.
Stir-frying the chicken
- Warm up one tablespoon of vegetable oil in a substantial wok or skillet over medium-high heat. Then pour in the chicken and continue stir-frying for about 4-5 minutes until the chicken is golden brown and fully cooked. Remove the chicken from the wok and place it to the side..
Stir-fry the vegetables
- In the same wok, add the other 1 table spoon of oil. Then, add the chopped garlic and ginger (if using) and stir for about thirty seconds. Then add sliced onions, bell peppers, broccoli and carrots. Stir fry for approximately 4-5 minutes or until vegetables are tender-crisp.
Combine and finish
- After that, chicken is put back into the pan and stir – fry sauce is poured into the chicken and vegetables. Combine everything and viscosity of the sauce is increased after 2-3 minutes of stirring and much heating and coating the insides of the mixture with warmth.
Serve
- When cooked, take from the fire and transfer in plates to serve. You may sprinkle with sesame seeds or green on top as you wish.
Tips for the Perfect Stir-Fry
- Prepare Ahead
- Make sure to chop and prepare all your ingredients before you begin cooking. Stir-frying happens quickly, and you won’t have time to prep mid-way.
- Cook on High Heat
- High heat ensures the chicken and vegetables get a nice sear, locking in their flavors and textures.
- Don’t Overcrowd the Pan
- If you have a smaller pan, cook in batches to prevent steaming the ingredients instead of stir-frying.
- Cut Evenly
- Slice chicken and vegetables uniformly to ensure even cooking.
Health Benefits of Stir-Frying
Stir-frying is one of the healthiest cooking methods:
- Retains Nutrients: Quick cooking preserves more vitamins and minerals compared to boiling or roasting.
- Low in Fat: Only a small amount of oil is needed for cooking.
- Encourages Vegetable Consumption: It’s an easy way to eat a variety of veggies in one meal.
Learn more about the benefits of stir-frying Here.
Common Substitutions and Additions
- Vegetarian Option
Swap chicken with tofu or tempeh. Substitute vegetable broth for chicken broth in the sauce. - Low-Carb Version
serve it over cauliflower rice or zucchini noodles. - Extra Protein
Add cashews, peanuts, or sesame seeds for a crunchy protein boost. - Spicy Twist
Include chili flakes or a dash of sriracha in the sauce for some heat.
Serving Suggestions
This dish is versatile and pairs well with:
- Steamed Rice
It’s a timeless option that pairs perfectly with the delicious sauce. - Noodles
Toss with stir-fried noodles for a satisfying one-bowl meal. - Quinoa
For a healthier option, serve over cooked quinoa for added protein and fiber.
Check out our collection of Dinner Recipes for more delicious ideas to complement your stir-fry.
Storage and Reheating
Storing: Store any remaining food in a sealed container in the refrigerator for a maximum of 3 days.
Reheating: Warm in a skillet over medium heat, adding a splash of water or broth to refresh the sauce. Avoid microwaving as it may overcook the chicken and vegetables.
FAQs
Q: Can I use frozen vegetables?
A: Yes, frozen vegetables can be used, but they may release more moisture, so cook them quickly to avoid sogginess.
Q: How do I keep the vegetables crisp?
A: Don’t overcook them. Stir-fry on high heat for just a few minutes until tender-crisp.
Q: Is it possible to prepare the sauce in advance?
A: Absolutely! The sauce can be prepared and stored in the fridge for up to 3 days. Just give it a good stir before using.
