Easy Chicken and Vegetable Stir-Fry Recipe

Chicken and vegetable stir-fry is a versatile dish that can be enjoyed by the whole family. It’s quick to prepare, full of flavor, and packed with nutritious vegetables. The cooking time for this recipe is approximately 20 minutes, and it serves four people comfortably. This stir-fry offers a delightful mix of tender chicken pieces, crisp vegetables, and a savory sauce that complements every bite.

Ingredients

• 3 boneless, skinless chicken breasts, cut into bite-sized strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, thinly sliced
• 1 cup broccoli florets
• 2 carrots, julienned
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 3 tablespoons soy sauce (or your preferred savory sauce)
• 2 tablespoons olive oil or vegetable oil
• Salt and pepper to taste

Instructions

To begin the stir-fry process, first prepare all of your ingredients. Cut the chicken into strips, slice the bell peppers, onion, broccoli, and carrots, mince the garlic, and grate the ginger.

In a medium-sized bowl, combine the soy sauce with 1 tablespoon of olive oil to make the stir-fry sauce. Add the chicken strips to the sauce, toss to coat, and let it marinate for about 10 minutes.

While your chicken is marinating, prepare your vegetables by washing them thoroughly under cold water. Slice the bell peppers, onion, broccoli, and carrots as per the recipe instructions. Ensure that all vegetables are uniformly cut so they cook evenly during stir-frying.

Heat up a wok or large skillet over medium-high heat until it's very hot. Add 1 tablespoon of olive oil to the pan. Once the oil is shimmering, add the marinated chicken strips and stir-fry for about 5 minutes or until they are no longer pink inside and have developed a golden-brown color.

Remove the chicken from the wok using tongs or a slotted spoon and set it aside on a plate. In the same pan, add another tablespoon of olive oil if needed. Reduce the heat to medium. Add the sliced onions, bell peppers, carrots, broccoli, and garlic ginger mixture into the pan.

Stir-fry these vegetables for about 5 minutes or until they have softened slightly but still retain their vibrant colors. Be sure not to overcook them as you want your vegetables to remain crisp yet tender.

Now it's time to combine everything together! Return the cooked chicken strips back into the wok with the stir-fried vegetables. Drizzle the remaining soy-ginger sauce over top and mix everything well. Cook for another 2-3 minutes until the flavors meld together nicely. Taste test and adjust seasoning if needed – adding a pinch more salt or pepper as desired.

Once done, remove from heat immediately to prevent further cooking which could cause the vegetables to become mushy. Serve hot over rice noodles, jasmine rice, or any grain of your choice!

Nutritional Information

• Calories: Approximately 400 per serving (depending on portion size)
• Fat Content: Saturated fats are minimal due to using healthy cooking oils like olive oil. Cholesterol content comes primarily from the chicken but is kept relatively low through proper preparation methods.
• Vegetables contribute significantly towards fiber intake which supports digestive health along with vitamins A, C, K, and B6 provided by bell peppers, carrots, and other greens used in this dish.

Conclusion

This easy chicken and vegetable stir-fry recipe offers a perfect balance of flavor and nutrition. By following these simple steps, you can create a delicious meal that is both healthy and satisfying. Whether you're looking for a quick dinner or want to impress guests at your next gathering, this versatile dish is sure to become a favorite in your kitchen.