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Tender chicken and crisp-tender vegetables tossed in a savory, glossy sauce. A perfect weeknight dinner that comes together faster than takeout and is endlessly customizable with your favorite veggies.
Prepare Chicken and Sauce
Cook the Chicken
Stir-Fry the Aromatics and Vegetables
Tender chicken and crisp-tender vegetables tossed in a savory, glossy sauce. A perfect weeknight dinner that comes together faster than takeout and is endlessly customizable with your favorite veggies.
This chinese_american recipe takes 35 minutes to prepare and yields 4 servings. At 441.25 calories per serving with 57.16g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Combine and Finish
Serve
Use 1 lb of shrimp, thinly sliced beef (flank steak), or 1 block of firm tofu (pressed and cubed) instead of chicken. Adjust cooking times accordingly.
For a spicy version, add 1/2 teaspoon of red pepper flakes or a dash of sriracha to the stir-fry sauce.
Toss in a handful of roasted cashews or peanuts during the last minute of cooking for added texture and flavor.
Incorporate other vegetables like sliced mushrooms, baby corn, water chestnuts, or chopped bok choy. Add them according to their cooking time.
Chicken breast is an excellent source of lean protein, which is essential for building and repairing muscle tissue, supporting immune function, and promoting a feeling of fullness.
Loaded with a colorful array of vegetables like broccoli, bell peppers, and carrots, this dish provides a significant dose of Vitamin C, Vitamin A, and other antioxidants that help combat inflammation and support overall health.
The variety of vegetables contributes a good amount of dietary fiber, which is crucial for healthy digestion, maintaining stable blood sugar levels, and supporting a healthy gut microbiome.
A single serving of this stir-fry (about 1.5 cups) contains approximately 450-550 calories, not including any rice or noodles it's served with. The final count can vary based on the exact amount of oil and honey used.
Yes, this dish is very healthy. It's packed with lean protein from chicken and a wide range of vitamins, minerals, and fiber from the vegetables. Using low-sodium soy sauce and being mindful of the oil and sugar content makes it a well-balanced meal.
Absolutely. To make it gluten-free, simply replace the regular soy sauce with a gluten-free tamari or coconut aminos in both the marinade and the sauce.
A carbon steel wok is traditional and ideal due to its shape, which provides excellent heat distribution and makes tossing ingredients easy. However, a large, heavy-bottomed skillet or a cast-iron pan will also work very well. The most important factor is high heat.
To ensure crisp-tender vegetables, use high heat, avoid overcrowding the pan (cook in batches if needed), and keep the ingredients moving. Adding vegetables in stages, from hardest (carrots) to softest (snow peas), also helps them cook perfectly.
Yes, you can chop all the vegetables, mince the garlic and ginger, and marinate the chicken ahead of time. Store them in separate airtight containers in the refrigerator. You can also pre-mix the sauce. This makes the final cooking process incredibly fast.
This recipe goes great with these complete meals
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