Hey there! Looking for a dinner that’s super tasty, healthy, and won’t take all night to make? You’ve come to the right place! Today, we’re making a classic chicken stir fry, but with a colorful twist. It’s a dish that’s loved all over the world because it’s so adaptable and quick. Plus, it’s a fantastic way to get a bunch of healthy veggies into your meal. Whether you’re a seasoned cook or just starting out, this recipe is perfect for a weeknight dinner that feels special.
Ingredients You’ll Need
Gather up these simple things from your kitchen or the grocery store. Having everything ready makes cooking a breeze!
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil or vegetable oil, divided
- 1 cup broccoli florets
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1/2 cup baby carrots, sliced
- 1/2 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce (optional, for extra flavor)
- 1 tablespoon cornstarch
- 1/4 cup water
- Cooked rice, for serving
Step By Step Making
Let’s get cooking! Follow these easy steps and you’ll have a delicious stir fry in no time.
- Prep the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce (if using), cornstarch, and water until smooth. This will be our flavorful sauce. Set it aside.
- Cook the Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook them until they are browned and cooked through, about 5-7 minutes. Make sure the chicken is no longer pink inside. Remove the chicken from the skillet and set it aside.
- Stir Fry the Veggies: Add the remaining 1 tablespoon of oil to the same skillet. Add the broccoli florets, bell pepper strips, sliced carrots, and snap peas. Cook, stirring often, for about 5-7 minutes, or until the vegetables are tender-crisp. We want them to still have a little crunch!
- Add Aromatics: Toss in the minced garlic and ginger and cook for another minute until they are fragrant. Be careful not to burn the garlic.
- Combine and Sauce: Return the cooked chicken to the skillet with the vegetables. Give the sauce a quick stir and pour it over everything in the skillet. Stir gently to coat the chicken and vegetables evenly.
- Thicken the Sauce: Cook for another 1-2 minutes, stirring constantly, until the sauce has thickened slightly and is glossy.
- Serve: Serve your delicious chicken and vegetable stir fry immediately over cooked rice. Enjoy your amazing meal!
Nutritional Value
A typical serving of this chicken and vegetable stir fry, without rice, is estimated to have around 406 calories. It contains about 48 grams of protein, which is fantastic for building muscle and keeping you full. You’ll also get roughly 15 grams of carbohydrates and 18 grams of fat. Remember, these numbers can change a bit depending on the exact ingredients and portion sizes you use.
Health Benefits
This stir fry is a powerhouse of good things for your body! Stir-frying is a cooking method that’s great because it cooks food quickly over high heat, which helps keep the vitamins and minerals in your vegetables from disappearing. This means you get more of the good stuff from veggies like broccoli and bell peppers. Chicken is a lean protein source that helps repair and build muscles. Plus, the variety of colorful vegetables in this dish provides fiber, which is great for your digestion, and lots of antioxidants that help protect your body. Eating meals like this can be a really smart way to support overall health and well-being. It’s a delicious way to eat balanced and feel good. You can find more simple recipes on Azeely.
Disclaimer: This recipe information is provided by azeely.com for general informational purposes only.
