Easy Chicken & Vegetable Stir-Fry
User Reviews
5
8 reviews
Excellent
Easy Chicken & Vegetable Stir-Fry
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This Easy Chicken & Vegetable Stir-Fry is one of our go-to meals when it comes to easy weeknight dinners. Lots of tender crisp veggies and chunks of seared chicken are combined in a classic stir-fry sauce for an excellent, healthy dish your whole family will enjoy!
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Ingredients
- 1 lb. chicken breast cut into 1-inch chunks, boneless skinless
- salt
- black pepper
- 4 Tablespoons neutral cooking oil divided, generic cooking oil
- 1 Tablespoon garlic minced
- 1 Tablespoon green onions chopped with green part reserved for garnish
- 2 carrot sliced into discs
- 1 cup broccoli microwave with damp paper towel for 2 minutes before adding, florets
- 1 red bell pepper chopped into bite-size chunks, or yellow pepper
- 3-4 baby bok choy
- 1 cup sugar snap peas
- 2 water chestnut drained, canned
- 1 cup zucchini sliced into discs or half-moons
Stir-Fry Sauce
- 3 cloves garlic minced
- 3 Tablespoons soy sauce
- 1 Tablespoon rice vinegar
- 1 Tablespoon brown sugar
- 1/2 cup chicken broth or water
- 1 1/2 Tablespoons cornstarch
- 1 Tablespoon sriracha optional
- peanuts chopped for garnish, roasted
Instructions
- Cut chicken into small, bite-size chunks. Season with salt & pepper. Prepare all vegetables before beginning to cook by chopping into bite-size pieces.
- Heat wok or large frying pan over medium-high heat. Add 2 tablespoons of oil. Once the oil is hot, add the chicken and let sit for 2-4 minutes without moving before stirring to coat the chicken with oil. Sauté until the chicken is just beginning to brown, but don't worry about cooking the chicken all the way through yet. Remove from wok and set aside.
- Add remaining 2 tablespoons of oil to the pan and when hot, add the white part of the green onions and the minced garlic, stirring just until fragrant, about 30 seconds to 1 minute.
- Add the vegetables (or any combination of vegetables you like, aiming for 4-6 cups of total vegetables) and season with a little salt. Stir fry for about 10 minutes until veggies are tender but still crisp. If the pan gets too dry, add splashes of broth or water as needed so the vegetables don't burn.
- Return the chicken to the wok with the vegetables and stir together. Push to the outer edges of the wok to create a clear space in the center. Add the stir-fry sauce and wait for it to bubble and start to darken a bit before tossing everything together to coat in sauce.
- Continue to cook until all the vegetables are tender and the chicken is cooked through. Serve with rice, sprinkling the stir-fry with the remaining green tops of the green onions and chopped peanuts for garnish.
Nutrition Information
Show Details
Calories
400kcal
(20%)
Carbohydrates
31g
(10%)
Protein
29g
(58%)
Saturated Fat
1g
(5%)
Cholesterol
72mg
(24%)
Sodium
1176mg
(49%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 29g | 58% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 1176mg | 49% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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