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Savory Chicken and Vegetable Stir-Fry: Quick & Delicious!

A quick and delicious savory chicken and vegetable stir-fry that is perfect for a weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 cup bell peppers sliced (any color)
  • 1 cup broccoli florets
  • 1 cup snap peas
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 3 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 teaspoon cornstarch
  • 1/4 cup chicken broth
  • Salt and pepper to taste
  • Cooked rice or noodles for serving

Method
 

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the chicken pieces to the skillet and season with salt and pepper. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the bell peppers, broccoli, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
  4. Add the garlic and ginger to the vegetables and stir-fry for an additional 1 minute until fragrant.
  5. In a small bowl, whisk together the soy sauce, honey, cornstarch, and chicken broth. Pour this mixture into the skillet with the vegetables.
  6. Return the cooked chicken to the skillet and stir well to combine everything. Cook for another 2-3 minutes until the sauce thickens slightly.
  7. Serve the stir-fry over cooked rice or noodles.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 20gProtein: 30gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 70mgSodium: 600mgFiber: 3gSugar: 6g

Notes

  • For a spicier kick, add red pepper flakes or sriracha to the stir-fry.
  • You can also substitute the chicken with tofu or shrimp for a different protein option.

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