Chicken Stir Fry with Veggies
Calories: 14
Adjust Servings Here: 6 servings
Description
When it comes to one-pan meals, this chicken recipe has it all. A simple chicken stir fry recipe is not only easy to make, but it’s also quite delicious. Made with chicken, veggies, and pantry sauces, this one gets done in less than 15 minutes.
Ingredients
Chicken and veggies
- 1 lb (500 g) Chicken boneless breast or thighs, cut into 2-inch pieces
- 2 tbsp Cooking oil canola or sunflower (divided
- 2 large Garlic thinly sliced
- 2 inch Ginger fresh - thinly sliced
- 1 med Onion sliced and separated
- 1 large Red chily fresh, sliced and seeds removed
- 1 cup (500 g) Green beans washed and cut into 2
- 1 cup Carrots Cut into sticks
- 2 cups Bell Peppers any colors - I used yellow, orange, green, and red
- ¼ tsp Salt to taste
- ½ tsp Pepper to taste
Stir fry Sauces
- 2 tbsp Soy sauce (I use low sodium)
- 1 tbsp Dark soy sauce (optional)
- 1 tbsp Rice vinegar
- 1 tsp Sesame oil
- 1 tbsp Honey
- 1 tsp Chilly oil (or ½ tsp paprika)
- 1 tbsp Cornstarch
- ¼ cup (60 ml) Water
- ½ cup Parsley (or cilantro) roughly chopped
- ¼ cup Scallions chopped at an angle (optional)
Instructions
- Step 1: Prep the Chicken and Veggies - Cut chicken into bite-sized pieces. Wash and chop vegetables—keep sizes even so they cook quickly and evenly.
- Step 2: Cook the Chicken - In a large skillet or wok, heat oil. Sear the chicken in a single layer until golden and almost cooked through. Set aside.1 lb Chicken
- Step 3: Stir Fry the Veggies - In the same pan, add more oil. Sauté garlic and ginger for 1 minute. Add green beans and carrots. Cook for 2 minutes. Add bell peppers and stir fry just until vibrant and slightly tender.2 tbsp Cooking oil, 2 large Garlic , 2 inch Ginger , 1 med Onion, 1 large Red chily, 1 cup Green beans, 1 cup Carrots, 2 cups Bell Peppers, ¼ tsp Salt, ½ tsp Pepper
- Step 4: Assemble the Stir Fry - Return chicken to the pan. Add soy sauces, sesame oil, chili oil, rice vinegar, and honey. Stir well.
- Step 5: Thicken the Sauce - Mix cornstarch with water and pour into the pan. Toss everything to coat. Cook for 1 more minute until the sauce thickens.2 tbsp Soy sauce , 1 tbsp Dark soy sauce , 1 tbsp Rice vinegar, 1 tsp Sesame oil, 1 tbsp Honey, 1 tsp Chilly oil , 1 tbsp Cornstarch, ¼ cup Water
- Step 6: Garnish and Serve - Top with parsley or cilantro, and scallions if using. Serve hot over steamed rice, noodles, or cauliflower rice.½ cup Parsley, ¼ cup Scallions
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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