Why Make This Recipe
Chicken Veggie Stir Fry is a quick and healthy meal that takes just minutes to prepare. It’s perfect for busy weeknights when you want something nutritious but don’t have a lot of time. With colorful vegetables and tender chicken, this dish is not only pleasing to the eye but also packed with flavor. Plus, it’s a great way to use up any veggies you have in your fridge!
How to Make Chicken Veggie Stir Fry
Ingredients:
- 1 pound chicken breast, sliced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snow peas)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
Directions:
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
- Add minced garlic and ginger, cooking for another minute.
- Stir in the mixed vegetables and soy sauce, cooking until the vegetables are tender but still crisp, about 3-5 minutes.
- Serve hot over rice or noodles if desired.
How to Serve Chicken Veggie Stir Fry
Chicken Veggie Stir Fry is best served hot. You can enjoy it on its own or over a bed of fluffy rice or noodles. Drizzling a little extra soy sauce on top adds more flavor. This dish can also be garnished with sesame seeds or chopped green onions for a nice touch.
How to Store Chicken Veggie Stir Fry
To store leftover Chicken Veggie Stir Fry, let it cool completely before placing it in an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to store it for a longer period, you can freeze it for up to 2 months. To reheat, simply microwave until heated through or stir fry in a pan until hot.
Tips to Make Chicken Veggie Stir Fry
- Make sure to cut the chicken and vegetables into similar sizes for even cooking.
- Use a large skillet or wok to give the ingredients enough space to cook properly.
- Don’t overcook the vegetables; they should be tender but still have a nice crunch.
- Feel free to swap out vegetables based on what you have available.
Variation
You can easily customize this stir fry by adding different proteins such as shrimp or tofu. You could also switch up the sauce by using teriyaki sauce instead of soy sauce for a sweeter flavor.
FAQs
Can I use frozen vegetables?
Yes, you can use frozen vegetables if you don’t have fresh ones. Just be sure to cook them a little longer until they are heated through.
What can I serve with Chicken Veggie Stir Fry?
This stir fry can be served with steamed rice, noodles, or even quinoa for a healthier option.
Can I make this recipe ahead of time?
Yes, you can chop the chicken and vegetables ahead of time and store them in the refrigerator until you’re ready to cook. Just keep the sauce separate until you’re ready to stir fry.
Chicken Veggie Stir Fry
Ingredients
Main Ingredients
- 1 pound chicken breast, sliced Ensure chicken is sliced thin for even cooking.
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snow peas) Feel free to use any vegetables you have.
Sauce and Seasoning
- 2 tablespoons soy sauce Use low-sodium soy sauce for a lighter option.
- 1 tablespoon olive oil For sautéing the chicken and veggies.
- 2 cloves garlic, minced Fresh garlic adds a lot of flavor.
- 1 teaspoon ginger, minced Fresh ginger will enhance the dish's flavor.
- Salt and pepper to taste Adjust according to preference.
Instructions
Cooking the Chicken
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes.
Adding Ingredients
- Add minced garlic and ginger, cooking for another minute.
- Stir in the mixed vegetables and soy sauce, cooking until the vegetables are tender but still crisp, about 3-5 minutes.
Serving
- Serve hot over rice or noodles if desired.