Description
A quick and easy recipe for chicken and vegetable stir fry.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/4 cup stir fry sauce (store-bought or homemade)
- Cooked rice, for serving
Instructions
- In a bowl, toss the chicken pieces with soy sauce and cornstarch. Set aside for 10 minutes.
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- Add broccoli and carrots to the skillet. Stir fry for 3 minutes until slightly tender.
- Add the bell pepper, garlic, and ginger. Stir fry for 1 minute more.
- Return the cooked chicken to the skillet. Pour the stir fry sauce over the chicken and vegetables.
- Toss everything together and cook until the sauce thickens slightly, about 1-2 minutes.
- Serve immediately over cooked rice.
Notes
- You can substitute chicken with beef or shrimp.
- Use any firm vegetables you have on hand, such as snap peas or mushrooms.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving without rice
- Calories: 320
- Sugar: 6
- Sodium: 650
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 38
- Cholesterol: 105
Keywords: chicken stir fry, easy stir fry, quick dinner, Asian chicken, vegetable stir fry