Description
Savor the vibrant flavors of this Chicken Veggie Stir Fry, a delightful dish that combines tender chicken and an array of fresh vegetables, all tossed in a savory sauce. Perfect for busy weeknights, this recipe ensures a healthy meal is only minutes away. Enjoy the satisfying crunch of snap peas and bell peppers, paired with aromatic garlic and ginger, for a truly memorable culinary experience.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 lb)
- 3 cloves fresh garlic, minced
- 1-inch piece fresh ginger, grated
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 2 medium carrots, thinly sliced
- ¼ cup low-sodium soy sauce
- 1 tbsp sesame oil
- 2 tbsp rice vinegar (unseasoned)
- 2 tsp cornstarch mixed with 2 tbsp water (slurry)
- 2 tbsp vegetable oil
Instructions
- Prepare your ingredients by chopping all vegetables into bite-sized pieces and slicing chicken into thin strips.
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add chicken strips in a single layer; cook for about 5-6 minutes until golden brown.
- Stir in minced garlic and grated ginger; cook for another 30 seconds until fragrant.
- Add bell peppers, snap peas, and carrots; stir-fry for about 3-4 minutes until vibrant yet tender-crisp.
- Pour in soy sauce and rice vinegar; sprinkle cornstarch slurry over the mixture. Stir continuously until sauce thickens slightly (about 1-2 minutes).
- Drizzle with sesame oil before serving alone or over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg