Chicken Veggie Stir Fry: A Quick and Healthy Recipe for Busy Weeknights

Chicken Veggie Stir Fry is a delightful dish that brings together the vibrant flavors of fresh vegetables and tender chicken, all tossed in a savory sauce that tantalizes the taste buds. This recipe is not just a meal; it’s a celebration of quick and healthy cooking that has roots in Asian cuisine, where stir-frying has been a beloved method for centuries. I love how this dish allows for creativity, as you can mix and match your favorite vegetables, making it a versatile option for any occasion.

People adore Chicken Veggie Stir Fry for its incredible taste and satisfying texture. The crunch of the vegetables combined with the juicy chicken creates a symphony of flavors that is both comforting and invigorating. Plus, it’s a convenient dish that can be whipped up in under 30 minutes, making it perfect for busy weeknights. Join me as we explore this delicious recipe that not only nourishes the body but also warms the heart!

Ingredients:

• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil (divided)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 green onions, chopped
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Cooked rice or noodles, for serving

Marinating the Chicken

To start off, I like to marinate the chicken to infuse it with flavor. Here’s how I do it:

1. In a medium bowl, combine the chicken pieces with soy sauce and cornstarch. This will help tenderize the chicken and give it a nice coating.
2. Mix everything well until the chicken is evenly coated. I usually use my hands for this, but a spatula works too!
3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 15-30 minutes. If you have more time, letting it sit for an hour or even overnight will enhance the flavor even more.

Preparing the Vegetables

While the chicken is marinating, I take this time to prep the veggies. Here’s my process:

1. Wash and slice the red and yellow bell peppers into thin strips. I like to keep them uniform for even cooking.
2. Cut the broccoli into small florets. If you have larger pieces, I recommend cutting them in half to ensure they cook through.
3. Rinse the snap peas and trim the ends. This step is quick and makes a big difference in presentation!
4. Mince the garlic and ginger. I find that using a microplane for the ginger gives a nice fine texture that blends well into the stir fry.
5. Chop the green onions, separating the white parts from the green tops. The white parts will be added earlier for flavor, while the green tops will be used as a garnish.

Cooking the Chicken

Now that everything is prepped, it’s time to cook the chicken. Here’s how I do it:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. I like to use a non-stick skillet for easy cleanup.
2. Once the oil is hot, add the marinated chicken in a single layer. Avoid overcrowding the pan; if necessary, cook in batches.
3. Let the chicken cook for about 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. I always check that the internal temperature reaches 165°F (75°C) for safety.
4. Once cooked, remove the chicken from the skillet and set it aside on a plate. I like to cover it with foil to keep it warm while I cook the veggies.

Stir-Frying the Vegetables

With the chicken cooked, it’s time to stir-fry the vegetables:

1. In the same skillet, add the remaining tablespoon of vegetable oil. If there are any bits stuck to the pan from the chicken, that’s great flavor!
2. Add the minced garlic and ginger first, stirring quickly for about 30 seconds until fragrant. Be careful not to burn them!
3. Next, add the white parts of the green onions, followed by the sliced bell peppers, broccoli florets, and snap peas. Stir-fry for about 4-5 minutes, or until the vegetables are tender-crisp. I love the vibrant colors and the crunch of the veggies!
4. Season the vegetables with a pinch of salt and pepper to taste. This step enhances the natural flavors of the veggies.

Combining Chicken and Sauce

Now it’s time to

Conclusion:

In summary, this Chicken Veggie Stir Fry is an absolute must-try for anyone looking to whip up a quick, nutritious, and delicious meal. The combination of tender chicken, vibrant vegetables, and a savory sauce creates a dish that is not only satisfying but also packed with flavor. Plus, it’s incredibly versatile! You can easily swap out the vegetables based on what you have on hand or even add in some tofu for a vegetarian twist. I love serving this stir fry over a bed of fluffy rice or alongside some crispy noodles for a delightful crunch. You can also sprinkle some sesame seeds or chopped green onions on top for an extra pop of flavor and presentation. I encourage you to give this Chicken Veggie Stir Fry a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how it turns out for you! Happy cooking!

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