Healthy Chicken and Vegetable Stir-Fry
A quick and easy chicken and vegetable stir-fry recipe, perfect for a healthy weeknight meal. Packed with colorful vegetables and lean protein.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers any color
- 0.25 cup chopped onion
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 0.25 cup water
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
Instructions
Preparation Steps
- In a bowl, combine chicken, 1 tablespoon soy sauce, and cornstarch. Toss to coat.
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and cook until browned, about 3-4 minutes. Remove chicken from skillet and set aside.
- Add broccoli, carrots, bell peppers, and onion to the skillet. Cook for 3-4 minutes, or until slightly tender.
- Add garlic and ginger and cook for 30 seconds, until fragrant.
- In a small bowl, whisk together water, remaining soy sauce, and brown sugar. Pour into the skillet.
- Bring to a simmer and cook until sauce thickens, about 1-2 minutes.
- Return chicken to the skillet and cook until heated through.
- Stir in sesame oil.
- Serve immediately over rice or noodles.
Notes
Serve with cooked rice or noodles. Garnish with sesame seeds and chopped green onions, if desired.