Simple Chicken Stir Fry With Vegetables

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Simple Chicken Stir Fry With Vegetables

Simple Chicken Stir Fry With Vegetables is a quick, colorful 30-minute meal with tender chicken, fresh veggies, and an easy homemade stir fry sauce.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: Chinese

Servings: servings

Calories: 142kcal

Author: Joy Kincaid

Equipment

Ingredients

Chicken and Veggies

1 tablespoon avocado oil or olive oil
3 boneless skinless chicken breasts diced into 1 inch pieces
1/2 teaspoon salt
1/2 teaspoon black pepper
1 green bell pepper sliced
1 red bell pepper sliced
1 whole yellow onion sliced
3-4 large carrots peeled and sliced
2 cups broccoli diced into bite sized pieces
2-3 garlic cloves minced

Stir Fry Sauce

1/4 cup soy sauce
1 tablespoon light brown sugar
1/2 teaspoon ground ginger
1/2 tablespoon cornstarch

Instructions

Heat 1 tablespoon of oil over medium heat in a wok or skillet. Add the chicken and season with salt and pepper. Cook chicken for about 5 minutes or until browned and cooked through.
Remove and transfer to a plate, and set aside.
With the heat still on medium, add the other tablespoon of oil to your skillet and cook your veggies until tender but not all the way cooked through. While veggies are cooking, work on your stir fry sauce.
In a small bowl, whisk together the soy sauce, brown sugar, ginger and cornstarch and set aside.
When veggies are almost done, add the minced garlic and cook until fragrant. Add the chicken back to the skillet. Stir in the stir fry sauce and make sure that all your chicken and veggies are coated. Bring the mixture to a boil and stir occasionally so it doesn’t burn. Let this mixture boil until thickened, about a minute.
Top with sesame seeds or sliced green onions and enjoy!

Notes

Tips for Success

Slice vegetables evenly so they cook at the same rate.
Add red pepper flakes to the sauce for a bit of heat.
For a lower-sodium version, replace regular soy sauce with low-sodium soy sauce.

How to Store

Let stir fries cool completely, then store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or warm in a skillet with a drizzle of oil until heated through.

Nutrition