Chicken Stir Fry with Vegetables
This vibrant chicken stir fry with vegetables is the perfect weeknight meal, bursting with flavor and color. Tender, juicy chicken meets a medley of crisp vegetables, all coated in a savory sauce that will make your taste buds sing. Quick to prepare and easy to customize with whatever veggies you have on hand, this dish is not only satisfying but also a delightful way to sneak more greens into your diet. Serve it over rice or noodles for a complete meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir Fry
- Cuisine: Asian
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, sliced into strips
- 3 cloves fresh garlic, minced
- 1 cup bell peppers (mixed colors), sliced
- 1 cup broccoli florets
- 1 cup carrots, thinly sliced
- 3 tbsp low-sodium soy sauce
- 2 tsp sesame oil
- 1 tbsp cornstarch
- 2 green onions, chopped (for garnish)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp ginger paste (optional)
Instructions
- Wash and chop all vegetables into bite-sized pieces. Slice chicken into strips.
- In a bowl, mix soy sauce, honey (or brown sugar), rice vinegar, and ginger paste until well combined.
- Heat sesame oil in a large skillet over medium-high heat. Add chicken strips and cook for about 5 minutes until golden brown.
- Toss in bell peppers, broccoli, and carrots; stir fry for another 3–4 minutes until veggies are tender-crisp.
- Pour the sauce over the chicken and vegetables; stir well and simmer for an additional 2 minutes until thickened.
- Garnish with chopped green onions and serve hot over steamed rice or noodles.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 10g
- Sodium: 750mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg