Name: Chicken Veggie Stir-Fry with Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1.5 lbs (approx. 680g) Boneless, Skinless Chicken Breasts or Thighs (cut into 1-inch pieces); 1 tablespoon Soy Sauce (or Tamari for gluten-free); 1 teaspoon Cornstarch; 1 teaspoon Sesame Oil; 1/2 teaspoon Black Pepper; 1/4 cup Low-Sodium Soy Sauce (or Tamari for gluten-free); 2 tablespoons Oyster Sauce (optional, but recommended); 1 tablespoon Rice Vinegar; 1 tablespoon Honey or Brown Sugar; 1 teaspoon Sesame Oil; 1 tablespoon Cornstarch; 2 tablespoons Water or Chicken Broth; 1 tablespoon Avocado Oil (or another high smoke point oil); 1 medium Yellow Onion (thinly sliced); 3 cloves Garlic (minced or grated); 1-inch piece Ginger (peeled and minced or grated); 1 large Red Bell Pepper (sliced into strips); 1 large Green Bell Pepper (sliced into strips); 1 large Carrot (julienned or thinly sliced); 1 head Broccoli (cut into small florets); 1/2 cup Snow Peas or Snap Peas (optional); 4 cups Cooked Rice (Basmati, jasmine, or brown rice)

Description

A quick and nutritious Chicken Veggie Stir-Fry with vibrant vegetables served over rice, perfect for busy weeknights.

Ingredients

Scale

1.5 lbs (approx. 680g) Boneless, Skinless Chicken Breasts or Thighs (cut into 1-inch pieces)
1 tablespoon Soy Sauce (or Tamari for gluten-free)
1 teaspoon Cornstarch
1 teaspoon Sesame Oil
1/2 teaspoon Black Pepper
1/4 cup Low-Sodium Soy Sauce (or Tamari for gluten-free)
2 tablespoons Oyster Sauce (optional, but recommended)
1 tablespoon Rice Vinegar
1 tablespoon Honey or Brown Sugar
1 teaspoon Sesame Oil
1 tablespoon Cornstarch
2 tablespoons Water or Chicken Broth
1 tablespoon Avocado Oil (or another high smoke point oil)
1 medium Yellow Onion (thinly sliced)
3 cloves Garlic (minced or grated)
1-inch piece Ginger (peeled and minced or grated)
1 large Red Bell Pepper (sliced into strips)
1 large Green Bell Pepper (sliced into strips)
1 large Carrot (julienned or thinly sliced)
1 head Broccoli (cut into small florets)
1/2 cup Snow Peas or Snap Peas (optional)
4 cups Cooked Rice (Basmati, jasmine, or brown rice)

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Instructions

Prepare the Chicken Marinade by placing chicken pieces in a bowl with soy sauce, cornstarch, sesame oil, and black pepper. Toss to coat and marinate for about 10 minutes.
Mix the Stir-Fry Sauce by whisking together low-sodium soy sauce, oyster sauce, rice vinegar, honey, sesame oil, cornstarch, and water or chicken broth in another bowl.
Heat the avocado oil in a large skillet or wok over high heat until shimmering.
Sauté the sliced onion, garlic, and ginger in the hot oil for 1-2 minutes until fragrant.
Cook the marinated chicken in a single layer, searing for 2-3 minutes before flipping to cook through.
Load the bell peppers, carrot, and broccoli into the pan and stir-fry for 3-4 minutes until tender.
Add snow peas (if using) and stir for another minute.
Incorporate the stir-fry sauce over the chicken and veggies, cooking for an additional minute until thickened.
Serve the stir-fry hot over rice, garnished with sesame seeds, green onions, or sriracha if desired.

Notes

Feel free to customize vegetables based on your preferences or seasonal availability.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 9g
Sodium: 780mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 27g
Cholesterol: 90mg