Chicken and Vegetable Stir-Fry Recipe
Chicken and vegetable stir-fry is the perfect go-to meal for busy weeknights or when you want to impress guests without spending hours in the kitchen.
Equipment
- Wok or Large Skillet
- Cutting board
- Sharp Knife
- Mixing Bowls
- Tongs or Spatula
- Measuring Spoons and Cups
- Small Whisk or Spoon
- Grater or Microplane optional
- Rice Cooker optional
Ingredients
- 2 boneless skinless chicken breasts, sliced into thin strips
- 1 tablespoon olive oil or sesame oil
- 2 cups mixed vegetables e.g., broccoli, bell peppers, carrots, and snap peas
- 2 tbsp low-sodium soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger grated
- 2 garlic cloves minced
- sesame seeds and green onions for garnish optional
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the chicken strips and cook for 5-6 minutes until browned and cooked through. Remove from the pan and set aside.
- In the same pan, add the mixed vegetables and stir-fry for 4-5 minutes until tender-crisp.
- Return the chicken to the pan. Stir in soy sauce, honey, ginger, and garlic, cooking for 2 more minutes to combine flavors.
- Garnish with sesame seeds and green onions if desired, then serve immediately.
Notes
Nutritional Value (per serving estimate):
- Calories: 350-400 kcal
- Protein: 30-35g
- Carbohydrates: 25-30g
- Fat: 15-20g
- Fiber: 4-5g
- Sugar: 8-10g (mostly from honey/maple syrup and vegetables)
- Sodium: 700-900mg (depending on soy sauce used)