Simple Chicken & Veggie Stir-Fry
This quick and easy chicken and vegetable stir-fry is a perfect weeknight meal, featuring tender chicken breast and crisp-tender vegetables coated in a savory soy-ginger sauce.
For 4 servings
**Prepare Chicken:** Slice chicken breast into 1-inch bite-sized pieces. In a medium bowl, toss the chicken with 1 tbsp cornstarch, 1/2 tsp salt, and 1/4 tsp black pepper until each piece is evenly coated. Set aside.
**Prepare Vegetables & Sauce:** Chop broccoli into bite-sized florets. Slice the red bell pepper into thin strips. Mince the garlic and grate the fresh ginger. In a small bowl, whisk together the soy sauce, rice vinegar, honey (if using), chicken broth, and 1 tsp of the toasted sesame oil. Set aside.
**Cook Chicken:** Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add the coated chicken in a single layer (cook in two batches if necessary to avoid overcrowding) and stir-fry for 3-4 minutes, until cooked through and lightly browned. Remove the cooked chicken from the pan and set aside.
**Stir-fry Aromatics & Vegetables:** Add the remaining 1 tbsp vegetable oil to the same pan. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant. Add the broccoli florets and bell pepper strips. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Add the snap peas and stir-fry for another 1-2 minutes.
**Combine & Sauce:** Return the cooked chicken to the pan with the vegetables. Give the prepared sauce a quick whisk and pour it over the chicken and vegetables. Toss everything together for 1-2 minutes, allowing the sauce to thicken slightly and coat all ingredients.
**Serve:** Remove from heat. Drizzle with the remaining 1/2 tsp toasted sesame oil, if desired. Garnish with sliced green onions and sesame seeds. Serve immediately over cooked brown rice or quinoa for a complete meal.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**High Heat is Key:** Stir-frying requires high heat to achieve that perfect crisp-tender texture for vegetables and a good sear on the chicken. Ensure your pan is very hot before adding ingredients.
- 2**Prep Ahead:** Have all your ingredients chopped, measured, and the sauce mixed before you start cooking. Stir-frying is a very fast process, so you won't have time to chop mid-cook.
- 3**Don't Overcrowd the Pan:** Cooking in batches, especially the chicken, prevents the pan temperature from dropping too much, which can lead to steaming instead of stir-frying and a watery result.
- 4**Customize Your Veggies:** Feel free to use any quick-cooking vegetables you have on hand, such as sliced carrots, mushrooms, baby corn, or water chestnuts.
Adapt it for your goals.
Protein Swap
Substitute chicken with shrimp, thinly sliced beef, or firm tofu for a different protein source. Adjust cooking times accordingly.
Spicy KickSpicy Kick
Add a pinch of red pepper flakes to the sauce mixture or a dash of sriracha at the end for an extra layer of heat.
Nutty FlavorNutty Flavor
Stir in 1-2 tablespoons of peanut butter or almond butter into the sauce for a richer, nutty flavor profile.
Why this is on our healthy list.
Lean Protein Source
Chicken breast is an excellent source of lean protein, essential for muscle growth, repair, and maintaining satiety, which can aid in weight management.
Rich in Vitamins and Fiber
The variety of fresh vegetables provides a wealth of essential vitamins (like Vitamin C from bell peppers), minerals, and dietary fiber, supporting digestive health and overall well-being.
Antioxidant Boost
Ginger and garlic are powerful ingredients packed with antioxidants and anti-inflammatory compounds, contributing to immune support and reducing oxidative stress in the body.
Frequently asked questions
Yes, absolutely! Simply substitute regular soy sauce with tamari, which is a gluten-free alternative, to make this recipe suitable for a gluten-free diet.
