Description

Chicken stir fry with vegetables is a vibrant and flavorful dish that brings comfort and nourishment to your table. With tender chicken and a medley of colorful vegetables, all tossed in a savory sauce, this recipe is perfect for busy weeknights or casual gatherings. Quick to prepare and delightfully customizable, it’s a meal that satisfies even the pickiest eaters in just 30 minutes.

Ingredients

Scale

1 lb boneless, skinless chicken breasts (about 3–4 pieces)
1 cup bell peppers (mixed colors, sliced)
1 cup carrots (thinly sliced)
1 cup snap peas (trimmed)
2 tbsp low-sodium soy sauce
3 cloves garlic (minced)
1 tbsp fresh ginger (grated)
1 tbsp sesame oil
2 tbsp cooking oil (for stir-frying)

Instructions

Prep your ingredients by slicing the chicken into bite-sized pieces and chopping the vegetables.
Heat cooking oil in a wok over medium-high heat until shimmering.
Add the chicken pieces and stir-fry for about 5-7 minutes until golden brown.
Toss in the bell peppers, carrots, and snap peas; stir-fry for an additional 3-4 minutes until vegetables are tender-crisp.
In a small bowl, mix soy sauce, garlic, ginger, and sesame oil; pour over chicken and vegetables.
Stir well to coat everything in the sauce and serve hot over rice or noodles.

Nutrition

Serving Size: Approximately 1 cup
Calories: 250
Sugar: 4g
Sodium: 400mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 24g
Cholesterol: 75mg

Keywords: Feel free to substitute seasonal veggies like zucchini or broccoli or swap proteins such as shrimp or tofu for variety. For added flavor, top with sesame seeds or green onions before serving.