Chicken and Vegetable Stir Fry Recipe

Ingredients:

Protein:

  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces

Vegetables:

  • 1 cup broccoli florets
  • 1 medium bell pepper (any color), sliced
  • 1 medium carrot, sliced into thin rounds
  • 1/2 cup snow peas or snap peas
  • 1/2 cup sliced mushrooms

Aromatics:

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 inch piece of ginger, peeled and minced

Stir-fry Sauce:

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 tablespoons water

For Serving (optional):

  • Cooked rice (white, brown, or jasmine)
  • Sesame seeds
  • Chopped green onions
  • Sriracha or chili sauce

Instructions:

Prep work:

  • Cut the chicken into bite-sized cubes.
  • Chop all the vegetables into similar-sized pieces.
  • Whisk together all the stir-fry sauce ingredients in a small bowl.

Cook the chicken:

  • Heat olive oil in a large skillet or wok over medium-high heat.
  • Add the chicken in a single layer and cook until browned on all sides and cooked through (about 5-7 minutes).
  • Remove the chicken from the pan and set aside.

Cook the vegetables:

  • Add a bit more oil to the pan if needed.
  • Add the garlic and ginger, cook for 30 seconds until fragrant.
  • Add the denser vegetables first: carrots, broccoli, bell peppers. Cook, stirring frequently, for 2-3 minutes until slightly softened.
  • Add any faster-cooking veggies: mushrooms, snow peas. Cook for another 1-2 minutes until all vegetables are crisp-tender.

Combine and thicken the sauce:

  • Return the chicken to the pan with the vegetables.
  • Give the stir-fry sauce a final whisk and pour it over the chicken and vegetables. Stir continuously until the sauce thickens, about 1-2 minutes.

Serve and enjoy:

  • Serve immediately over cooked rice.
  • Garnish with sesame seeds, chopped green onions, and sriracha or chili sauce (if desired) for extra flavor and spice.

Tips:

  • Don’t overcrowd the pan: Cook the chicken and vegetables in batches if necessary to prevent them from steaming rather than stir-frying.
  • Adjust the vegetables: Use whatever vegetables you like – asparagus, zucchini, onions, and baby corn are all excellent choices for stir-fries.
  • Flavor variations: Experiment with adding different sauces like teriyaki sauce, oyster sauce, or sweet and sour sauce.

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