Chicken with Mixed Vegetable Stir-Fry

Description

This Chicken with Mixed Vegetable Stir-Fry is a vibrant and nutritious dish, featuring tender chicken pieces sautéed with colorful vegetables in a savory garlic-ginger sauce. It’s a quick, one-pan meal that’s perfect for busy weeknights and can be served over rice, quinoa, or noodles.

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Ingredients

For the Stir-Fry:

• 1 lb (450g) boneless, skinless chicken breast (sliced thinly)
• 2 tbsp vegetable or sesame oil
• 1 cup broccoli florets
• 1 red bell pepper (sliced)
• 1 carrot (julienned or thinly sliced)
• ½ cup snap peas or green beans
• ½ cup mushrooms (sliced)
• 2 cloves garlic (minced)
• 1 tsp ginger (grated)
• 2 green onions (chopped, for garnish)
• 1 tbsp sesame seeds (for garnish, optional)

For the Stir-Fry Sauce:

• 3 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp oyster sauce (optional, for depth of flavor)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tbsp honey or brown sugar
• 1 tsp cornstarch (mixed with 1 tbsp water for thickening)
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for heat)

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Instructions

Step 1: Prep the Ingredients

1. Slice the chicken into thin strips and set aside.
2. Chop all vegetables into bite-sized pieces for even cooking.
3. In a small bowl, whisk together soy sauce, oyster sauce, vinegar, honey, black pepper, red pepper flakes, and cornstarch slurry.

Step 2: Cook the Chicken

4. Heat 1 tbsp oil in a large pan or wok over medium-high heat.
5. Add the chicken and cook for 4-5 minutes until golden brown and fully cooked. Remove and set aside.

Step 3: Stir-Fry the Vegetables

6. In the same pan, add the remaining 1 tbsp oil.
7. Add garlic and ginger, sautéing for 30 seconds until fragrant.
8. Toss in broccoli, bell pepper, carrots, snap peas, and mushrooms. Stir-fry for 3-4 minutes until slightly tender but still crisp.

Step 4: Combine & Serve

9. Return the cooked chicken to the pan and pour in the stir-fry sauce.
10. Stir everything together and cook for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables.
11. Remove from heat and garnish with green onions and sesame seeds.

Step 5: Serve & Enjoy

12. Serve hot over rice, quinoa, or noodles for a complete meal.

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Nutrition (Per Serving – Approximate)

• Calories: 320
• Protein: 35g
• Carbohydrates: 20g
• Fat: 12g
• Fiber: 5g
• Sugar: 7g

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Tips & Variations

• Vegetable Options: Swap or add zucchini, cabbage, baby corn, or bok choy.
• Make It Spicy: Add extra red pepper flakes or a dash of Sriracha.
• Protein Variations: Try tofu, shrimp, or beef instead of chicken.
• Gluten-Free Option: Use tamari instead of soy sauce.
• Low-Carb Option: Serve over cauliflower rice or enjoy as is.

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Saving & Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a pan over medium heat or microwave in 30-second intervals.
• Freezing: Freeze cooked stir-fry (without rice) for up to 2 months. Thaw overnight before reheating.