Chicken & Veggie Stir-fry with Brown Rice
This vibrant Chicken & Veggie Stir-fry is a quick and healthy weeknight meal, featuring tender chicken and crisp vegetables tossed in a savory umami sauce, perfectly complemented by the nutty chewiness of brown rice.
For 4 servings
Prepare Brown Rice: Cook brown rice according to package directions. While the rice cooks, prepare all other ingredients (chop chicken, vegetables, mince garlic and ginger, whisk sauce ingredients).
Make Stir-fry Sauce: In a small bowl, whisk together soy sauce, chicken broth, rice vinegar, and honey (if using). In a separate small bowl, whisk cornstarch with 2 tablespoons of cold water to create a slurry; set aside.
Cook Chicken: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add chicken pieces and stir-fry for 3-5 minutes, until cooked through and lightly browned. Remove chicken from the wok and set aside.
Stir-fry Harder Vegetables: Add the remaining 1 tablespoon of vegetable oil to the wok. Add broccoli florets and carrots, stir-fry for 2-3 minutes until slightly tender-crisp.
Add Remaining Veggies & Aromatics: Add sliced bell pepper and snap peas to the wok. Stir-fry for another 2 minutes. Push vegetables to one side, add minced garlic and grated ginger to the empty side of the wok, and stir-fry for 30 seconds until fragrant.
Combine & Sauce: Return the cooked chicken to the wok with the vegetables. Give the cornstarch slurry a quick re-whisk, then pour it into the stir-fry sauce mixture. Pour the combined sauce over the chicken and vegetables.
Thicken & Serve: Stir constantly for 1-2 minutes until the sauce thickens and coats all ingredients.
Garnish & Enjoy: Remove from heat. Serve immediately over warm brown rice, garnished with chopped green onions and toasted sesame seeds.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Mise en Place is Key: Stir-frying is a fast cooking method. Have all your ingredients prepped and ready before you start cooking, as the process moves quickly.
- 2Don't Overcrowd the Wok: Cook in batches if necessary, especially the chicken, to ensure even cooking and proper browning. Overcrowding lowers the temperature and steams the food instead of stir-frying it.
- 3High Heat, Quick Cooking: Maintain a high heat throughout the stir-frying process to achieve that desirable 'wok hei' (breath of the wok) and keep vegetables crisp-tender.
- 4Adjust Sauce to Taste: Feel free to adjust the sweetness, tanginess, or saltiness of the sauce to your preference. A pinch of red pepper flakes can add a subtle kick.
Adapt it for your goals.
Protein Swap
Replace chicken with 1 lb of shrimp, sliced beef, or firm tofu (pressed and cubed) for a different protein source. Adjust cooking times accordingly.
Vegetable MedleyVegetable Medley
Experiment with other quick-cooking vegetables like sliced mushrooms, baby corn, water chestnuts, or bok choy based on seasonal availability and preference.
Spicy KickSpicy Kick
Add 1-2 teaspoons of sriracha or chili garlic sauce to the stir-fry sauce, or garnish with fresh sliced chilies for an extra layer of heat.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast provides a significant amount of lean protein, essential for muscle repair, growth, and overall satiety, helping to keep you full longer.
Fiber-Packed Whole Grains
Brown rice is a whole grain, offering more dietary fiber than white rice, which aids in digestion, helps regulate blood sugar levels, and contributes to heart health.
Nutrient-Dense Vegetables
This stir-fry is loaded with a variety of colorful vegetables like broccoli, bell peppers, and carrots, supplying essential vitamins (A, C, K), minerals, and antioxidants that support immune function and overall well-being.
Frequently asked questions
Yes, you can certainly use white rice. However, brown rice offers more fiber and a nuttier flavor that complements the stir-fry well. If using white rice, adjust cooking time as per package instructions.
