Quick and Easy Chicken Stir-Fry
Packed with vibrant vegetables and tender bites of chicken, this Quick and Easy Chicken Stir-Fry is the ultimate weeknight dinner that comes together in just 30 minutes! Marinated in soy sauce and kissed with hints of garlic, ginger, and a touch of sweet honey, this stir-fry boasts bold, classic flavors with a fresh twist. A colorful medley of broccoli, red bell pepper, carrots, and snap peas is cooked to crisp-tender perfection, making every bite a celebration of taste and texture. Tossed in a simple yet flavorful homemade sauce and served over fluffy jasmine rice, this versatile dish is a healthy, satisfying option that’s perfect for busy families or meal prep. If you’re looking for a quick, nutrient-packed dinner idea, this chicken stir-fry is guaranteed to impress!
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Ingredients
- 1 pound Boneless, skinless chicken breast
- 3 tablespoons Soy sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable oil
- 2 cups Broccoli florets
- 1 medium Red bell pepper
- 1 medium Carrot
- 1 cup Snap peas
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 stalks Green onions
- 4 cups Cooked jasmine rice
Directions
Step 1
Slice the chicken breast into thin strips. In a bowl, mix the chicken strips with 1 tablespoon of soy sauce and the cornstarch. Set aside to marinate for 10 minutes.
Step 2
While the chicken is marinating, prepare the vegetables: cut the broccoli into small florets, slice the red bell pepper into thin strips, julienne the carrot, and trim the ends of the snap peas. Mince the garlic and ginger.
Step 3
In a small bowl, mix the remaining 2 tablespoons of soy sauce, honey, rice vinegar, and sesame oil. Set aside.
Step 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. When the oil is hot, add the marinated chicken. Stir-fry for about 4-5 minutes until the chicken is cooked through and slightly browned. Remove the chicken from the wok and set aside.
Step 5
In the same wok, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Step 6
Add the broccoli, red bell pepper, carrot, and snap peas. Stir-fry the vegetables for about 4 minutes, or until they are just tender but still crisp.
Step 7
Return the cooked chicken to the wok. Pour in the prepared sauce and stir everything together. Let cook for an additional 2 minutes, until everything is well coated and heated through.
Step 8
Season with salt and pepper to taste. Slice the green onions and sprinkle over the top before serving.
Step 9
Serve the stir-fry hot over bowls of cooked jasmine rice.
Nutrition Facts
| Serving size | (1965.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2495.1 |
| Total Fat 59.3g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 385.6mg | 0% |
| Sodium 3351.5mg | 0% |
| Total Carbohydrate 305.9g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 50.2g | |
| Protein 179.2g | 0% |
| Vitamin D 22.7IU | 0% |
| Calcium 374.0mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 2194.2mg | 0% |
Source of Calories