Name: Veggie-Packed Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: Asian
Ingredients: ¼ tsp black pepper; 1 lb boneless, skinless chicken breast, thinly sliced; 1 red bell pepper, sliced; 1 tbsp cornstarch; 1 tbsp fresh ginger, grated; 1 tbsp toasted sesame seeds; 1 yellow bell pepper, sliced; 2 cloves garlic, minced; 2 cups broccoli florets; 2 medium carrots, thinly sliced; 2 tbsp sesame oil; 3 tbsp low-sodium soy sauce

Savor Veggie-Packed Chicken Stir-Fry, a colorful, flavorful dish with tender chicken, crisp veggies, and savory sauce. This quick stovetop meal is perfect for healthy dinners, delivering vibrant Asian-inspired taste with minimal prep.

Why You’ll Love This Recipe

Veggie-Packed Chicken Stir-Fry is a wholesome, family-favorite dish that combines juicy chicken with a rainbow of crisp vegetables in a savory sauce, perfect for busy weeknights or meal prep. This budget-friendly recipe is incredibly easy, cooking in one pan with minimal cleanup. Its versatility allows for veggie and protein tweaks, making it a crowd-pleaser for all ages. Packed with protein, vitamins, and bold flavors, this stir-fry pairs beautifully with rice, noodles, or quinoa, offering a balanced, restaurant-quality meal that’s as delicious as it is simple to prepare.

Recipe Tips and Tricks

Cut Evenly: Slice chicken and veggies uniformly for consistent cooking.
High Heat: Use a hot wok or skillet for quick searing and crisp texture.
Cook Chicken First: Remove chicken after browning to prevent overcooking.
Add Veggies in Stages: Start with harder veggies (carrots), end with softer (bell peppers).
Don’t Overcrowd: Cook in batches if needed to maintain high heat.
Finish with Sauce: Add sauce at the end to coat without sogginess.

Yield: 4 Servings

Veggie-Packed Chicken Stir-Fry

Veggie-Packed Chicken Stir-Fry, a colorful, flavorful dish perfect for healthy dinners.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

¼ tsp black pepper
1 lb boneless, skinless chicken breast, thinly sliced
1 red bell pepper, sliced
1 tbsp cornstarch
1 tbsp fresh ginger, grated
1 tbsp toasted sesame seeds
1 yellow bell pepper, sliced
2 cloves garlic, minced
2 cups broccoli florets
2 medium carrots, thinly sliced
2 tbsp sesame oil
3 tbsp low-sodium soy sauce

Instructions

Slice Chicken: Cut chicken breast into thin, even strips for quick cooking.

Prep Veggies: Chop broccoli, slice bell peppers, and julienne carrots.

Make Sauce: Whisk soy sauce, cornstarch, garlic, ginger, and pepper in a bowl.

Marinate Chicken: Toss chicken in half the sauce; let sit for 10 minutes.

Heat Pan: Warm 1 tbsp sesame oil in a large wok over high heat.

Cook Chicken: Stir-fry chicken for 4-5 minutes until golden; remove and set aside.

Stir-Fry Veggies: Add remaining oil; cook carrots for 2 minutes, then broccoli and peppers for 3 minutes.

Return Chicken: Add chicken back to the wok; pour in remaining sauce.

Toss Together: Stir-fry for 2 minutes until sauce thickens and coats everything.

Serve with Flair: Sprinkle with sesame seeds, serve over rice, and enjoy this vibrant stir-fry!

Notes

Cut ingredients uniformly to ensure even cooking.
Cook over high heat for crisp veggies and seared chicken.
Leftovers reheat well; add a splash of water to loosen sauce.
Serve with jasmine rice, brown rice, or cauliflower rice.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 332Total Fat 12gSaturated Fat 2gUnsaturated Fat 9gCholesterol 96mgSodium 515mgCarbohydrates 16gFiber 5gSugar 3gProtein 39g

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 Breast: Boneless, skinless for lean protein; thighs for juicier.
Broccoli: Fresh florets for crunch; frozen works but less crisp.
Bell Peppers: Red and yellow for sweetness; green for sharper taste.
Carrots: Thinly sliced for quick cooking; julienne for texture.
Soy Sauce: Low-sodium controls saltiness; tamari for gluten-free.
Garlic: Freshly minced for aroma; garlic powder in a pinch.
Ginger: Freshly grated for zesty warmth; ground ginger substitute.
Sesame Seeds: Toasted for nutty garnish; optional for crunch.

Variations and Substitutions

Protein Swap: Use tofu, shrimp, beef, or tempeh.
Gluten-Free: Use tamari and ensure cornstarch is gluten-free.
Low-Sodium: Reduce soy sauce; add more ginger and garlic.
Veggie Add-Ins: Include snap peas, mushrooms, or zucchini.
Spicy Kick: Add chili flakes, sriracha, or fresh chilies.
Vegan Option: Use tofu and vegan oyster sauce.
Sauce Variations: Swap for teriyaki, hoisin, or peanut sauce.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat gently.
Freezer: Freeze in portioned containers for up to 2 months; thaw before reheating.
Reheating: Warm in skillet with a splash of water to restore moisture.
Meal Prep: Portion with rice for easy lunches.