Easy One-Pan Chicken and Vegetable Stir-Fry

In our fast-paced lives, finding a meal that is both nutritious and quick to prepare can be a challenge. Enter the Quick & Colorful Chicken & Veggie Stir-Fry, a vibrant dish packed with protein, fiber, and flavor that can be made in under 30 minutes. This stir-fry not only satisfies your hunger but also provides a rainbow of vegetables that contribute vital nutrients to your diet. With its delightful combination of textures and tastes, this recipe is perfect for busy weeknights or when you need a healthy meal in a pinch. In this article, we will delve into the ingredients, preparation steps, and nutritional benefits of this delightful dish.

Discover the Quick & Colorful Chicken & Veggie Stir-Fry, the perfect meal for busy lives! Ready in under 30 minutes, this dish boasts lean chicken and a vibrant mix of broccoli, bell peppers, carrots, and snap peas. It's not only visually appealing but also packed with protein, fiber, and essential vitamins. With aromatic garlic and ginger, plus savory sauces, this stir-fry combines flavor and nutrition in a delightful way. Ideal for weeknight dinners, learn how to make it step-by-step, including tips for prep and serving suggestions!

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, thinly sliced

2 tablespoons olive oil

2 cups broccoli florets

1 bell pepper (any color), julienned

1 medium carrot, sliced thinly

1 cup snap peas, trimmed

3 cloves garlic, minced

1-inch piece ginger, grated

3 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce (optional)

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)

Salt and pepper to taste

Cooked rice or noodles (for serving)

Instructions

Prep the Chicken and Vegetables: Start by thinly slicing the chicken breast into strips. Prepare your vegetables by cutting the broccoli into florets, julienning the bell pepper, slicing the carrot, and trimming the snap peas.

Heat the Pan: In a large non-stick skillet or wok, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Cook the Chicken: Add the sliced chicken to the pan in a single layer. Season lightly with salt and pepper. Cook for about 5-7 minutes or until the chicken is browned and cooked through, stirring occasionally. Once done, remove the chicken from the pan and set aside.

Sauté the Vegetables: In the same pan, add another splash of olive oil if needed. Toss in the broccoli, bell pepper, carrot, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

Add Aromatics: Stir in the minced garlic and grated ginger; sauté for an additional minute until fragrant.

Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Mix well to combine all the flavors.

Thicken the Sauce: Add the cornstarch and water mixture to the pan, stirring continuously for another minute until the sauce slightly thickens and coats the chicken and vegetables.

Serve: Remove from heat and serve hot over a bed of cooked rice or noodles. Garnish with sesame seeds or sliced green onions, if desired.

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings