Chicken Vegetable Stir Fry: Easy & Healthy Recipe

Cheesy Shrimp Appetizer Squares: Prepare to be the star of your next gathering! These bite-sized squares are an absolute explosion of flavor, guaranteed to disappear faster than you can say “hors d’oeuvre.” I’ve been making these for years, and they’re always the first thing to go, leaving guests begging for the recipe.

While the exact origins of this particular combination are a bit hazy, the concept of combining seafood and cheese has a surprisingly rich history. Think of classic dishes like shrimp scampi with parmesan or creamy seafood gratins – the pairing is a time-honored tradition! This recipe takes that classic pairing and transforms it into a convenient and crowd-pleasing appetizer.

So, what makes these Cheesy Shrimp Appetizer Squares so irresistible? It’s the perfect balance of textures and tastes. The tender, succulent shrimp nestled in a creamy, cheesy base, all baked to golden perfection on a flaky crust. The savory seafood is beautifully complemented by the rich cheese, creating a symphony of flavors that dance on your palate. Plus, they’re incredibly easy to make, perfect for busy hosts who want to impress without spending hours in the kitchen. Whether you’re hosting a holiday party, a game-day get-together, or simply craving a delicious snack, these squares are sure to be a hit!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons soy sauce (low sodium preferred)
• 1 tablespoon cornstarch
• 1 tablespoon rice wine vinegar (or dry sherry)
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• For the Vegetables:
• 1 tablespoon olive oil
• 1 red bell pepper, seeded and sliced
• 1 yellow bell pepper, seeded and sliced
• 1 large onion, sliced
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup snow peas, trimmed
• 4 cloves garlic, minced
• 1 inch ginger, peeled and grated
• 1 cup sliced mushrooms (shiitake, cremini, or button)
• 1/2 cup water chestnuts, sliced
• 1/4 cup bamboo shoots, sliced
• For the Stir-Fry Sauce:
• 1/4 cup soy sauce (low sodium preferred)
• 2 tablespoons honey (or maple syrup)
• 1 tablespoon cornstarch
• 1 tablespoon rice wine vinegar (or dry sherry)
• 1 tablespoon sesame oil
• 1/2 cup chicken broth (low sodium preferred)
• 1/4 teaspoon red pepper flakes (optional, for heat)
• For Serving:
• Cooked rice (white or brown)
• Sesame seeds (for garnish)
• Chopped green onions (for garnish)

Preparing the Chicken:

1. In a medium bowl, combine the cubed chicken breasts with soy sauce, cornstarch, rice wine vinegar, sesame oil, ground ginger, and garlic powder.
2. Mix well to ensure all the chicken pieces are evenly coated. This marinade helps to tenderize the chicken and infuse it with flavor.
3. Let the chicken marinate for at least 15 minutes at room temperature, or up to 1 hour in the refrigerator. The longer it marinates, the more flavorful it will become. I usually aim for at least 30 minutes if I have the time.

Preparing the Stir-Fry Sauce:

1. While the chicken is marinating, prepare the stir-fry sauce. In a small bowl, whisk together soy sauce, honey, cornstarch, rice wine vinegar, sesame oil, chicken broth, and red pepper flakes (if using).
2. Whisk until the cornstarch is completely dissolved and the sauce is smooth. This is important to prevent lumps from forming during cooking.
3. Set the sauce aside. It’s best to have it ready to go before you start stir-frying, as the cooking process moves quickly.

Stir-Frying the Chicken and Vegetables:

1. Heat a large wok or skillet over high heat. It’s crucial to get the wok very hot before adding the oil and ingredients. A hot wok ensures that the vegetables and chicken will sear properly and develop a nice char.
2. Add the olive oil to the hot wok. Swirl the oil around to coat the bottom of the wok.
3. Add the marinated chicken to the wok in a single layer. Avoid overcrowding the wok, as this will lower the temperature and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches.
4. Stir-fry the chicken for 3-5 minutes, or until it is cooked through and lightly browned. Make sure to stir frequently to prevent sticking and ensure even cooking.
5. Remove the chicken from the wok and set it aside.
6. Add the sliced onion to the wok and stir-fry for 2-3 minutes, or until it is softened and translucent.
7. Add the minced garlic and grated ginger to the wok and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter.
8. Add the bell peppers, broccoli florets, and sliced carrots to the wok. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp.
9. Add the sliced mushrooms, snow peas, water chestnuts, and bamboo shoots to the wok. Stir-fry for another 2-3 minutes, or until the mushrooms are softened and the snow peas are bright green.
10. Return the cooked chicken to the wok with the vegetables.
11. Pour the prepared stir-fry sauce over the chicken and vegetables.
12. Stir-fry for 1-2 minutes, or until the sauce has thickened and coats the chicken and vegetables evenly. The cornstarch in the sauce will help it to thicken quickly.

Serving:

1. Serve the chicken vegetable stir-fry hot over cooked rice. I like to use brown rice for a healthier option, but white rice works just as well.
2. Garnish with sesame seeds and chopped green onions. These add a nice visual appeal and a subtle nutty flavor.
3. Enjoy! This stir-fry is a complete and satisfying meal that’s perfect for a weeknight dinner.

Tips and Variations:

• Protein Variations: You can easily substitute the chicken with other proteins, such as shrimp, beef, or tofu. If using shrimp, cook it separately for just a few minutes until pink and opaque. If using beef, slice it thinly against the grain and marinate it similarly to the chicken. For tofu, press out the excess water and cube it before stir-frying.
• Vegetable Variations: Feel free to customize the vegetables to your liking. Some other great additions include bok choy, snap peas, zucchini, and bean sprouts.
• Spice Level: Adjust the amount of red pepper flakes to control the spice level. If you prefer a milder stir-fry, omit the red pepper flakes altogether. You can also add a dash of sriracha or chili garlic sauce for extra heat.
• Sweetness: If you prefer a sweeter stir-fry, you can add a little more honey or maple syrup to the sauce.
• Thickening the Sauce: If the sauce is not thickening enough, you can add a little more cornstarch mixed with water (a slurry) to the wok.
• Make it Gluten-Free: To make this recipe gluten-free, use tamari instead of soy sauce. Tamari is a gluten-free soy sauce alternative.
• Meal Prep: This stir-fry is great for meal prepping. You can cook the chicken and vegetables ahead of time and store them in the refrigerator. When you’re ready to eat, simply reheat the stir-fry and serve it over rice.
• Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in a skillet or microwave.
• Adding Nuts: Consider adding some toasted peanuts or cashews for extra crunch and flavor. Add them at the very end, just before serving.
• Using Frozen Vegetables: If you’re short on time, you can use frozen vegetables. Just make sure to thaw them before adding them to the wok.

Why This Recipe Works:

This Chicken Vegetable Stir-Fry recipe is a winner because it’s quick, easy, and customizable. The combination of tender chicken, crisp-tender vegetables, and a flavorful sauce makes it a satisfying and healthy meal. The marinade tenderizes the chicken and infuses it with flavor, while the stir-fry sauce adds a delicious balance of sweet, savory, and spicy notes. Plus, you can easily adapt the recipe to use whatever vegetables you have on hand. The high heat and quick cooking time ensure that the vegetables retain their nutrients and vibrant colors. This recipe is also a great way to use up leftover vegetables in your refrigerator.

Health Benefits:

This Chicken Vegetable Stir-Fry is packed with nutrients. Chicken is a good source of protein, which is essential for building and repairing tissues. Vegetables are rich in vitamins, minerals, and fiber, which are important for overall health. The stir-fry sauce contains soy sauce, which is a source of antioxidants. Using low-sodium soy sauce and chicken broth helps to reduce the sodium content of the dish. Choosing brown rice over white rice adds more fiber and nutrients to the meal. Overall, this stir-fry is a healthy and delicious way to get your daily dose of protein, vegetables, and nutrients.

Equipment You’ll Need:

• Large Wok or Skillet
• Cutting Board
• Knife
• Mixing Bowls
• Whisk
• Measuring Cups and Spoons

Conclusion:

This Chicken Vegetable Stir Fry isn’t just another weeknight dinner; it’s a vibrant, flavorful, and incredibly satisfying meal that deserves a permanent spot in your recipe rotation. I truly believe you’ll be amazed at how quickly it comes together and how much everyone will love it. The combination of tender chicken, crisp-tender vegetables, and that savory, slightly sweet sauce is simply irresistible. It’s a healthy and delicious way to get your protein and veggies in one go!

But what truly makes this recipe a must-try is its versatility. Feel free to adapt it to your own tastes and preferences. Not a fan of broccoli? Swap it out for some snow peas or green beans. Want to add a little heat? A pinch of red pepper flakes or a drizzle of sriracha will do the trick. You can even experiment with different protein sources – tofu, shrimp, or even beef would work beautifully.

Serving Suggestions and Variations:

* Classic Presentation: Serve your Chicken Vegetable Stir Fry over a bed of fluffy white rice or brown rice for a complete and satisfying meal.
* Noodle Power: Toss it with your favorite noodles – egg noodles, udon noodles, or even spaghetti – for a heartier dish.
* Lettuce Wraps: For a lighter option, serve the stir-fry in crisp lettuce cups. This is a great way to enjoy all the flavors without the extra carbs.
* Spice It Up: Add a dash of chili garlic sauce or a sprinkle of sesame seeds for an extra layer of flavor and texture.
* Vegetarian Delight: Replace the chicken with extra-firm tofu or tempeh for a delicious vegetarian version.
* Meal Prep Magic: This stir-fry is perfect for meal prepping! Simply divide it into containers and store it in the refrigerator for a quick and easy lunch or dinner throughout the week.

I’ve tried countless stir-fry recipes over the years, and this one consistently comes out on top. It’s the perfect balance of flavors, textures, and ease of preparation. Plus, it’s a fantastic way to use up any leftover vegetables you have in your fridge.

Don’t be intimidated by the thought of making a stir-fry. This recipe is incredibly forgiving, and even if you’re a beginner cook, I’m confident that you can nail it. Just follow the instructions, use fresh ingredients, and don’t be afraid to experiment with different flavors.

So, what are you waiting for? Grab your wok or skillet, gather your ingredients, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. This Chicken Vegetable Stir Fry is a guaranteed crowd-pleaser that will have everyone asking for seconds.

I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. I’d love to hear what variations you tried, what your family thought, and any tips or tricks you discovered along the way. Happy cooking! I can’t wait to hear about your delicious creations!