Chicken and Veggie Stir-Fry!

January 27, 2025

Chicken and Veggie Stir-Fry: A Quick, Healthy, and Flavorful Weeknight Dinner!

Craving something delicious, nutritious, and ready in a flash? Look no further than this Chicken and Veggie Stir-Fry! Packed with tender chicken, crisp vegetables, and a savory sauce, this dish is a lifesaver for busy weeknights. Plus, it’s customizable, so you can use whatever veggies you have on hand. Let’s get stir-frying!

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Why You’ll Love This Recipe

Ready in 20 Minutes: Perfect for those nights when you’re short on time.
Healthy and Balanced: Loaded with protein and veggies, it’s a meal you can feel good about.
Customizable: Swap in your favorite veggies or protein for a dish that’s uniquely yours.
Family-Friendly: Even picky eaters will love the flavorful sauce and tender chicken.

Ingredients

(Serves 2, but can easily be doubled!)

For the Stir-Fry:

1 lb (450g) boneless, skinless chicken breast, thinly sliced
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas
1 medium carrot, julienned
2 tbsp olive oil or sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 green onions, sliced (for garnish)

For the Sauce:

3 tbsp soy sauce
2 tbsp oyster sauce (or hoisin sauce for a sweeter twist)
1 tbsp honey or brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
1/2 tsp cornstarch (to thicken the sauce)

For Serving:

Cooked rice or noodles
Sesame seeds (optional, for garnish)

Directions

1. Prep the Ingredients

Slice the chicken into thin strips and set aside.
Chop all the veggies so they’re ready to go.
In a small bowl, whisk together the sauce ingredients and set aside.

2. Cook the Chicken

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken and cook for 4-5 minutes, stirring occasionally, until browned and cooked through. Remove the chicken and set aside.

3. Stir-Fry the Veggies

In the same skillet, add the remaining oil. Toss in the garlic and ginger, and sauté for 30 seconds until fragrant.
Add the broccoli, bell pepper, snap peas, and carrot. Stir-fry for 4-5 minutes until the veggies are tender-crisp.

4. Combine and Sauce It Up

Return the chicken to the skillet and pour the sauce over everything.
Stir well and cook for 1-2 minutes until the sauce thickens and coats the chicken and veggies.

5. Serve and Enjoy!

Serve the stir-fry over a bed of steamed rice or noodles.
Garnish with sliced green onions and a sprinkle of sesame seeds for extra flair.

Serving Suggestions

Add a Kick: Drizzle with sriracha or chili garlic sauce for some heat.
Go Low-Carb: Skip the rice and serve over cauliflower rice or zucchini noodles.
Make it Fancy: Top with a fried egg for a protein-packed twist.

Storage and Reheating Tips

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat or microwave for 1-2 minutes. Add a splash of water or soy sauce to refresh the flavors.

Why This Recipe Works

Quick and Easy: Minimal prep and cook time make it perfect for busy nights.
Versatile: Use whatever veggies or protein you have on hand—it’s a great fridge clean-out meal!
Flavor-Packed: The savory, slightly sweet sauce ties everything together beautifully.

Nutrition Facts (Per Serving)

(Approximate values, without rice)

Calories: 300
Protein: 35g
Carbs: 15g
Fat: 10g
Fiber: 4g
Sugar: 8g

Final Thoughts

This Chicken and Veggie Stir-Fry is the ultimate weeknight hero—quick, healthy, and bursting with flavor. It’s a meal that’s as fun to make as it is to eat, and it’s sure to become a regular in your dinner rotation.

So grab your skillet, chop those veggies, and let’s stir-fry our way to a delicious dinner!