Description
Sizzling Easy Chicken and Veggie Stir Fry is a quick, flavorful dish featuring tender chicken, crisp vegetables, and a savory sauce. Perfect for a healthy weeknight dinner that comes together in under 30 minutes.
Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 2 cups mixed bell peppers, sliced
- 1 cup snap peas, trimmed
- 1 cup carrots, thinly sliced
- 4 cloves garlic, minced
- 2 stalks green onions, sliced
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 1/2 tsp chili flakes (optional)
- 1/4 cup cashew nuts, toasted (optional)
- 2 tbsp vegetable oil for cooking
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken and stir-fry for 4-5 minutes until cooked through. Remove and set aside.
- In the same skillet, add bell peppers, snap peas, and carrots. Stir-fry for 3-4 minutes until crisp-tender.
- Add garlic and ginger, cook for 1 minute until fragrant.
- Return chicken to the skillet. Pour in soy sauce, sesame oil, honey, and rice vinegar. Stir to combine.
- Cook for 2-3 minutes until the sauce thickens and coats everything.
- Garnish with green onions and optional cashews. Serve immediately.
Notes
- For a spicier version, add extra chili flakes or a dash of sriracha.
- Serve over rice, quinoa, or noodles for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Use tofu or shrimp instead of chicken for a variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 10g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg