Why Make This Recipe
Chicken Veggie Stir Fry is a simple and delicious meal that you can whip up in no time. It’s a great way to enjoy a healthy dinner packed with protein and colorful vegetables. Plus, you can customize it with whatever veggies you have on hand. This dish is not just tasty, but it’s also balanced and satisfying. Whether you’re cooking for yourself or the whole family, this stir fry is a winner!
How to Make Chicken Veggie Stir Fry
Ingredients:
- 1 lb chicken breast, sliced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- Salt and pepper to taste
- Cooked rice or noodles for serving
Directions:
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and ginger, and stir for 1 minute.
- Add the mixed vegetables and stir-fry for another 5 minutes until they are tender but still crisp.
- Pour in the soy sauce, stir to combine, and cook for another 2 minutes.
- Season with salt and pepper to taste.
- Serve hot over cooked rice or noodles.
How to Serve Chicken Veggie Stir Fry
Serve your Chicken Veggie Stir Fry hot on a plate or in a bowl. Pair it with fluffy rice or twirly noodles for a satisfying meal. You can also sprinkle some sesame seeds or chopped green onions on top for extra flavor.
How to Store Chicken Veggie Stir Fry
Let the leftovers cool completely before storing. Put the Chicken Veggie Stir Fry in an airtight container and keep it in the refrigerator. It will last for about 3 to 4 days. You can also freeze it for up to 2 months. When ready to eat, reheat it on the stove or in the microwave until hot.
Tips to Make Chicken Veggie Stir Fry
- For quick prep, buy pre-sliced chicken and pre-cut mixed vegetables from the store.
- Feel free to add other veggies like snap peas, zucchini, or mushrooms.
- Adjust the soy sauce amount based on your taste preference.
- Ensure not to overcook the vegetables to keep them crisp and colorful.
Variation
You can make this stir fry using tofu instead of chicken for a vegetarian version. Additionally, try different sauces like teriyaki or oyster sauce to change up the flavor!
FAQs
Q: Can I use frozen vegetables for this recipe?
A: Yes, you can use frozen mixed vegetables. Just make sure to thaw and drain them before adding to the stir fry.
Q: What other proteins can I use?
A: Aside from chicken, you can use shrimp, beef, or even tofu to make this dish.
Q: Is this recipe gluten-free?
A: You can make it gluten-free by using tamari instead of regular soy sauce.
Chicken Veggie Stir Fry
Ingredients
Main Ingredients
- 1 lb chicken breast, sliced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots) Feel free to customize with any veggies you have on hand.
Sauce and Seasoning
- 2 tablespoons soy sauce Adjust to taste.
- 1 tablespoon olive oil For cooking the chicken.
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- to taste Salt and pepper
For Serving
- Cooked rice or noodles For serving.
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced chicken breast and cook until browned and cooked through, about 5-7 minutes.
- Add the minced garlic and ginger, and stir for 1 minute.
- Add the mixed vegetables and stir-fry for another 5 minutes until they are tender but still crisp.
- Pour in the soy sauce, stir to combine, and cook for another 2 minutes.
- Season with salt and pepper to taste.
- Serve hot over cooked rice or noodles.