Healthy Chicken Veggie Stir-Fry

Welcome to the vibrant world of Colorful Chicken Veggie Stir-Fry, a dish that not only tantalizes your taste buds but also nourishes your body. This delightful stir-fry merges tender chicken with a medley of fresh, colorful vegetables, all enveloped in a delicious sauce that brings everything together. Its appeal lies not only in its visual allure but also in its quick preparation time, making it an ideal choice for busy weeknights when you want a wholesome meal without the hassle.

Dive into the vibrant world of Colorful Chicken Veggie Stir-Fry, a quick and nutritious meal perfect for busy weeknights. This delightful dish combines tender chicken with a colorful assortment of fresh veggies like broccoli, bell peppers, and snap peas, all enveloped in a flavorful sauce. Packed with protein and essential vitamins, it's not just visually appealing but also a healthy choice. Perfect for family dinners or impressing guests, this stir-fry is sure to become a go-to recipe in your kitchen.

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Ingredients

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

2 tablespoons olive oil

1 cup broccoli florets

1 cup bell peppers (mixed colors), sliced

1 medium carrot, julienned

1 cup snap peas, trimmed

3 cloves garlic, minced

1 inch fresh ginger, grated

2 tablespoons low-sodium soy sauce

1 tablespoon honey (or maple syrup for a vegan option)

1 tablespoon rice vinegar

Salt and pepper to taste

Cooked brown rice or quinoa (for serving)

Optional: sesame seeds and green onions for garnish

Instructions

Prep the Chicken: In a medium bowl, season the chicken pieces with salt and pepper. Set aside.

Make the Sauce: In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, garlic, and ginger. Set this sauce aside for later.

Heat the Pan: In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

Cook the Chicken: Add the chicken pieces to the skillet in a single layer. Cook for about 5-7 minutes, flipping halfway through, until chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

Sauté the Veggies: In the same skillet, add the remaining tablespoon of olive oil. Add broccoli, bell peppers, carrot, and snap peas. Stir-fry the vegetables for about 4-5 minutes, or until they are vibrant and tender-crisp.

Combine Chicken and Sauce: Return the cooked chicken to the skillet with the veggies. Pour the prepared sauce over everything and toss to coat. Continue to stir-fry for another 1-2 minutes until everything is heated through.

Serve: Serve the chicken veggie stir-fry over cooked brown rice or quinoa. Garnish with sesame seeds and sliced green onions if desired.

Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings