Chicken Veggie Stir Fry
A quick and healthy meal that combines tender chicken and colorful vegetables, perfect for busy weeknights.
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.
Notes
To store leftovers, let them cool completely before placing them in an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat by microwaving or stir frying until hot.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 5gSugar: 4g
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