20-Minute Chicken and Vegetable Stir Fry

Name: 20-Minute Chicken and Vegetable Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 to 2 to 2 pounds boneless skinless chicken breasts; salt and pepper; 8 ounces baby bella or white button mushrooms; 1 to 2 to 2 red bell peppers; 1 medium yellow or red onion; 3 cups fresh broccoli florets; 2 cloves garlic; 2 teaspoons grated fresh ginger (see note); ½ cup BBQ sauce (see note); ⅓ cup low-sodium soy sauce; 2 to 3 to 3 tablespoons pure maple syrup; ¼ cup chicken broth; Hot cooked rice or quinoa, for serving

User Reviews

4.9

111 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 servings
Course
Main Course
Cuisine
Asian

20-Minute Chicken and Vegetable Stir Fry

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

Chicken + Veggies:

1 tablespoon olive oil
1 to 2 to 2 pounds boneless skinless chicken breasts cubed or cut into thin strips
salt and pepper
8 ounces baby bella or white button mushrooms stems removed and quartered
1 to 2 to 2 red bell peppers cored, seeded and cut into strips or bite-size pieces
1 medium yellow or red onion halved and cut into thin half moon slices
3 cups fresh broccoli florets
2 cloves garlic finely minced
2 teaspoons grated fresh ginger (see note)

Sauce:

½ cup BBQ sauce (see note)
⅓ cup low-sodium soy sauce
2 to 3 to 3 tablespoons pure maple syrup
¼ cup chicken broth veggie broth or water
Hot cooked rice or quinoa, for serving

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Instructions

In a large, nonstick skillet, heat the oil over medium-high heat until hot and rippling. Season the chicken lightly with salt and pepper. Add it to the skillet in a single layer, and let it cook without stirring for 30 seconds so it browns nicely. Flip the chicken pieces, and stir until cooked through, 4-5 minutes (less if the chicken is in really thin strips or small cubes).
Remove the chicken to a plate, keeping any excess oil or juices in the skillet.
Add the mushrooms, peppers, onions, and broccoli to the hot skillet; add another teaspoon or so of oil if the skillet is dry. Cook for 1-2 minutes and then add the garlic and ginger. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 5-7 minutes (longer if you like the vegetables softer).
Add the chicken back into the skillet.
Whisk together the sauce ingredients and pour over the chicken/veggies. Cook, stirring, until well coated, hot and bubbly. Serve over hot, cooked white or brown rice.

Notes

BBQ Sauce: here is my favorite homemade version.
Ginger: for the ginger, my favorite tip is to cut large knobs of fresh ginger into 1-inch pieces, toss them in a freezer ziploc bag and pop them in the freezer. When you need fresh ginger for a recipe, take out a piece of ginger and grate it, frozen, on the small holes of a box grater or on a rasp grater. Works like a dream! Also, ginger paste, if you can find it, works great in this recipe, too.
Soy Sauce: I highly recommend low-sodium soy sauce in this recipe; regular soy sauce might make the overall dish too salty, especially with certain brands of BBQ sauce.
Sauce: if you want your sauce a little thicker, try stirring in a couple teaspoons of cornstarch before adding it to the stir fry.
Vegetables: also, it goes without saying that this recipe is easily adaptable to vegetables of your preference or what you have on hand.
Meat: you could also change up the chicken for beef, shrimp, or leave it meatless.

Nutrition Information

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Serving 1 Serving Calories 299kcal (15%) Carbohydrates 23g (8%) Protein 36g (72%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 97mg (32%) Sodium 949mg (40%) Fiber 3g (12%) Sugar 16g (32%)