Name: Quick Chicken Stir-Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 1 lb boneless, skinless chicken breast, thinly sliced; 2 tbsp cornstarch; 1 tbsp soy sauce (low-sodium); 2 tbsp vegetable oil; 2 cups broccoli florets; 1 cup sliced bell peppers (red, yellow, or green); 1 cup sliced carrots; 1 cup snap peas; 3 cloves garlic, minced; 1 tbsp fresh ginger, minced; 2 tbsp soy sauce (low-sodium); 1 tbsp oyster sauce; 1 tsp sesame oil; 1/2 cup chicken broth; 1 tsp honey or brown sugar; 1 tsp cornstarch (mixed with 2 tsp water)

This Quick Chicken Stir-Fry is a vibrant, healthy dinner option packed with lean chicken, crisp vegetables, and a flavorful soy-based sauce. Ready in under 30 minutes, it’s perfect for busy weeknights. The recipe is versatile, allowing you to swap in your favorite veggies and customize the flavors to your liking.

Recipe Tips and Tricks

Prep Ahead: Chop your vegetables and marinate the chicken beforehand to make cooking seamless.
High Heat: Stir-fry over high heat to keep veggies crisp and chicken juicy.
Uniform Sizes: Cut ingredients into similar sizes for even cooking.
Don’t Overcrowd: Stir-fry in batches to avoid steaming ingredients.
Sauce Last: Add the sauce at the end to coat everything evenly without burning.

Why You’ll Love This Recipe

This stir-fry is a lifesaver on hectic evenings, offering a quick yet wholesome dinner option that doesn’t compromise on flavor. It’s a great way to incorporate fresh vegetables and lean protein into your diet. With its bold sauce and endless customizability, this dish can satisfy picky eaters and adventurous foodies alike. Plus, it’s a one-pan meal, making cleanup a breeze.

Yield: Serves 4

Quick Chicken Stir-Fry

Quick, healthy chicken stir-fry with vibrant veggies, savory sauce, and endless customization. Perfect for busy weeknights or meal prep.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

1 lb boneless, skinless chicken breast, thinly sliced
2 tbsp cornstarch
1 tbsp soy sauce (low-sodium)
2 tbsp vegetable oil
2 cups broccoli florets
1 cup sliced bell peppers (red, yellow, or green)
1 cup sliced carrots
1 cup snap peas
3 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp soy sauce (low-sodium)
1 tbsp oyster sauce
1 tsp sesame oil
1/2 cup chicken broth
1 tsp honey or brown sugar
1 tsp cornstarch (mixed with 2 tsp water)

Instructions

Prepare the Chicken: Toss chicken slices with 2 tablespoons cornstarch and 1 tablespoon soy sauce in a bowl. Let marinate while you prepare the vegetables.
Mix the Sauce: In a small bowl, whisk together 2 tablespoons soy sauce, oyster sauce, sesame oil, chicken broth, honey, and the cornstarch slurry. Set aside.
Stir-Fry the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the chicken in a single layer and cook for 2-3 minutes on each side until golden. Remove and set aside.
Cook the Vegetables: Add the remaining 1 tablespoon of oil to the skillet. Toss in the broccoli, bell peppers, carrots, and snap peas. Stir-fry for 3-4 minutes until crisp-tender.
Add Garlic and Ginger: Create a space in the center of the skillet. Add garlic and ginger, sautéing for 30 seconds until fragrant.
Combine Everything: Return the chicken to the skillet. Pour the sauce over the mixture, tossing to coat evenly. Cook for 1-2 minutes until the sauce thickens.
Serve: Remove from heat and serve immediately over steamed rice, noodles, or a bed of greens. Sprinkle with sesame seeds or green onions for garnish.

Notes

To prevent overcooking, keep a close eye on your vegetables. They should remain bright and slightly crisp.
Customize spice levels to your preference by adjusting chili flakes or hot sauce.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 366Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 97mgSodium 1040mgCarbohydrates 23gFiber 5gSugar 7gProtein 40g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken: Use boneless, skinless chicken breast or thighs for a lean yet juicy protein source. Slice thinly for faster cooking.
Vegetables: A colorful mix of bell peppers, broccoli, carrots, and snap peas adds crunch and nutrition. Feel free to use what you have on hand.
Soy Sauce: Opt for low-sodium soy sauce to control the saltiness.
Garlic and Ginger: Fresh minced garlic and ginger provide an aromatic base that elevates the dish.
Cornstarch: Helps thicken the sauce and gives the chicken a silky texture.
Sesame Oil: Adds a nutty flavor that ties the ingredients together.

Variations and Substitutions

Vegetarian Version: Replace chicken with tofu or tempeh for a plant-based option.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Spicy Kick: Add chili flakes, Sriracha, or sliced red chilies to the sauce for heat.
Different Proteins: Swap chicken for shrimp, beef, or pork.
Seasonal Veggies: Incorporate zucchini, mushrooms, or spinach for seasonal flair.
Low-Carb: Serve over cauliflower rice instead of traditional rice.

Storage Options

Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat for best results.
Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the fridge before reheating.
Meal Prep: Assemble raw ingredients (minus the sauce) and freeze in zip-lock bags for quick stir-frying later.