Description
A quick and healthy chicken stir-fry loaded with crisp-tender vegetables in a savory garlic-ginger sauce. Ready in 20 minutes for an easy weeknight dinner!
Ingredients
Scale
- 1 lb boneless chicken breast or thighs, thinly sliced
- 2–3 cups mixed vegetables (e.g., bell peppers, carrots, broccoli, snow peas)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated (or ½ tsp ground)
- Optional: red pepper flakes, sesame seeds, green onions for garnish
Instructions
- Prep: Whisk all sauce ingredients in a bowl. Slice chicken and vegetables uniformly.
- Cook chicken: Heat 1 tbsp oil in a wok/large skillet over high heat. Stir-fry chicken 3-4 minutes until browned. Remove.
- Stir-fry veggies: Add remaining oil. Sauté garlic and ginger 30 seconds. Add hardest veggies first (carrots, broccoli), cooking 2 minutes, then softer veggies (peppers, peas) for 1-2 minutes.
- Combine: Return chicken to pan. Pour sauce over, stirring constantly until thickened (1-2 minutes).
- Finish: Toss with nuts if using. Garnish with green onions and sesame seeds. Serve over rice or noodles.
Notes
- Protein swap: Use shrimp, beef, or tofu instead of chicken.
- Veggie flexibility: Swap in mushrooms, zucchini, or baby corn.
- Spice it up: Add 1/2 tsp red pepper flakes or sriracha to sauce.
- Key to success: Have all ingredients prepped before cooking—stir-frying is fast!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 recipe (without rice)
- Calories: 290
- Sugar: 8g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg