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How To Make Chicken Stir-Fry with Veggies
This Chicken Stir-Fry with Veggies is a quick and flavorful dish perfect for weeknight dinners. Packed with lean protein and a medley of crisp vegetables tossed in a savory stir-fry sauce it’s ready in under 30 minutes!
Ingredients
- 1 lb 450g boneless skinless chicken breast or thighs, thinly sliced
- 2 tablespoons olive oil or sesame oil
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 cup snow peas or green beans
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce optional
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water for thickening
- Sesame seeds optional, for garnish
- Cooked rice noodles, or cauliflower rice, for serving
Instructions
- Prep Sauce
- In a small bowl, mix soy sauce, oyster sauce (if using), rice vinegar, and cornstarch slurry. Set aside.
- Cook Chicken
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
- Add sliced chicken and cook until browned and cooked through (about 5–6 minutes). Remove and set aside.
- Stir-Fry Veggies
- In the same pan, add remaining oil. Add garlic and ginger, sauté for 30 seconds.
- Add broccoli, bell peppers, and snow peas. Stir-fry for 4–5 minutes until just tender.
- Combine And Sauce
- Return chicken to the pan. Pour in the sauce and stir everything together.
- Cook for another 2–3 minutes until sauce thickens slightly.
- Serve
- Spoon over rice or cauliflower rice. Garnish with sesame seeds and serve hot.
Nutrition
Calories: 280kcalCarbohydrates: 10gProtein: 30gFat: 14gFiber: 3g