Veggie Packed Chicken Stir Fry has been my go-to for those nights when I need a delicious and healthy meal on the table in a flash. I remember the first time I made it – the kitchen filled with the savory aroma of garlic and ginger, the vibrant colors of fresh vegetables glistening in the pan. It was so simple yet incredibly satisfying. This chicken and vegetable stir fry is packed with lean protein and a rainbow of nutrients, making it a weeknight hero I can always count on. Let’s get cooking and create something amazing together!

Why You’ll Love This Veggie Packed Chicken Stir Fry

This recipe is a weeknight game-changer for so many reasons. It’s incredibly quick to prepare, making it perfect for busy evenings. You’ll love the burst of fresh flavors and the satisfying textures in every bite. Plus, it’s a fantastic way to get a variety of colorful vegetables into your diet. This healthy chicken stir fry recipe is also super customizable, allowing you to swap out veggies based on what you have on hand.

• Super quick prep and cook time
• Packed with lean protein and essential nutrients
• A vibrant rainbow of fresh vegetables
• Satisfying textures and delicious flavors
• An easy chicken veggie stir fry that’s endlessly adaptable
• This healthy chicken stir fry recipe is perfect for meal prep
• Clean up is a breeze with just one pan

Ingredients for Your Veggie Packed Chicken Stir Fry

Gathering these ingredients is the first step to making a delicious chicken stir fry with mixed vegetables. I love how simple it is to pull together this healthy meal!

• 1 lb boneless, skinless chicken breast, thinly sliced – this provides lean protein
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots) – use your favorites for a colorful mix
• 3 tablespoons soy sauce – the base for our savory sauce
• 1 tablespoon oyster sauce – adds a deep umami flavor
• 1 tablespoon sesame oil – for that classic nutty aroma
• 2 cloves garlic, minced – essential for flavor
• 1 tablespoon ginger, minced – adds a zesty kick
• 1 tablespoon cornstarch – helps thicken the sauce
• 2 tablespoons water – to mix with cornstarch
• 2 tablespoons vegetable or peanut oil – for stir-frying
• Salt and pepper to taste – to enhance all the flavors
• Optional: cooked rice or noodles for serving – the perfect base
• Optional: green onions for garnish – for a fresh finish
• Optional: sesame seeds for garnish – for a little crunch

How to Make the Best Veggie Packed Chicken Stir Fry

Let’s get this easy chicken veggie stir fry on your table! It’s simpler than you think, and the results are so rewarding. The key is to have everything prepped and ready to go before you start cooking, as stir-frying happens fast.

Step-by-Step Instructions

1. Step 1: In a medium bowl, combine the1 lb boneless, skinless chicken breast, thinly sliced with 1 tablespoon of soy sauce. Let this marinate for at least 15 minutes while you prep your veggies. This helps tenderize the chicken and infuses it with flavor.
2. Step 2: Prepare the cornstarch slurry. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth. Set this aside; it’s our secret to a perfectly thickened sauce.
3. Step 3: Heat 1 tablespoon of vegetable or peanut oil in a large skillet or wok over medium-high heat. Once shimmering, add the marinated chicken. Cook for about 5-7 minutes, stirring occasionally, until it’s fully cooked through and nicely browned. Remove the chicken from the skillet and set it aside.
4. Step 4: Add the remaining tablespoon of oil to the hot skillet. Toss in the 2 cloves garlic, minced and 1 tablespoon ginger, minced. Stir them constantly for about 30 seconds until they become wonderfully fragrant. Be careful not to burn them!
5. Step 5: Now, add your 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots) to the skillet. Stir-fry them for 3-5 minutes. You want them to be vibrant and tender-crisp, not mushy – that’s the magic of high heat for proper stir-frying.
6. Step 6: Return the cooked chicken to the skillet with the stir-fried vegetables.
7. Step 7: Pour in the remaining 2 tablespoons of soy sauce and the 1 tablespoon oyster sauce. Stir everything together well to coat the chicken and veggies evenly in this delicious sauce.
8. Step 8: Give the cornstarch slurry a quick re-stir, then pour it into the skillet. Keep stirring constantly for about 1-2 minutes until the sauce thickens beautifully, creating that glossy finish that makes this an easy chicken veggie stir fry.
9. Step 9: Season your creation with salt and pepper to taste. This final touch brings all the flavors together.
10. Step 10: Serve your amazing veggie packed chicken stir fry hot! It’s fantastic over cooked rice or noodles, and you can garnish with green onions and sesame seeds if you like.

Prep Time and Cook Time Breakdown

This recipe is designed for speed, making it a brilliant healthy chicken stir fry dinner. The prep time is approximately 15 minutes, which includes slicing the chicken and chopping your vegetables. The actual cooking process is just as fast, with a cook time of about 15 minutes. All together, you’re looking at a total time of just 30 minutes from start to finish!

Pro Tips for the Perfect Veggie Packed Chicken Stir Fry

I’ve made this dish countless times, and a few tricks really elevate it. Following these tips will help you achieve that restaurant-quality flavor and texture right in your own kitchen.

• Always have your ingredients prepped and ready before you start cooking. Stir-frying moves fast!
• Don’t overcrowd the pan; cook chicken and vegetables in batches if necessary to ensure they sear properly.
• Taste and adjust seasonings at the end – that final touch makes all the difference.

What’s the secret to a perfectly crisp veggie packed chicken stir fry?

The absolute key is high heat for proper stir-frying. Make sure your wok or skillet is screaming hot before adding ingredients. This sears the veggies quickly, keeping them tender-crisp and vibrant, not soggy. For more on cooking techniques, you can explore the science of stir-frying.

Can I make veggie packed chicken stir fry ahead of time?

For the best results, I recommend cooking this dish fresh. However, you can prep the ingredients (chop veggies, marinate chicken) up to a day in advance and store them separately in the refrigerator. Cook just before serving.

How do I avoid common mistakes with veggie packed chicken stir fry?

The biggest pitfall is soggy vegetables, which happens when the pan isn’t hot enough or is overcrowded. Also, don’t overcook the chicken; it should be cooked through but still tender. Marinating helps prevent dryness. For more tips on vegetable preparation, check out how to chop vegetables.

Best Ways to Serve Your Veggie Packed Chicken Stir Fry

This versatile veggie packed chicken stir fry is a dream to serve, and I love exploring different pairings. The most classic way is over a bed of fluffy cooked rice or tender noodles. This creates a wonderfully comforting meal. You might also consider serving it with quinoa for an extra protein boost, or even cauliflower rice for a lighter, lower-carb option. Knowing what goes well with chicken stir fry opens up so many delicious possibilities for your dinner table!

Nutrition Facts for Veggie Packed Chicken Stir Fry

This healthy chicken stir fry recipe is a nutritional powerhouse! Here’s a breakdown of what you can expect per serving. Remember, these are approximate values and can vary based on the specific ingredients and sauces you use.

• Calories: Approximately 350
• Fat: Approximately 15g
• Saturated Fat: Approximately 3g
• Protein: Approximately 30g
• Carbohydrates: Approximately 20g
• Fiber: Approximately 4g
• Sugar: Varies based on sauces and vegetables
• Sodium: Varies based on soy sauce and added salt

Nutritional values are estimates and may vary based on specific ingredients used. For more information on general nutrition, you can visit Nutrition.gov.

How to Store and Reheat Veggie Packed Chicken Stir Fry

Even though this dish is best enjoyed fresh, I know life gets busy, and sometimes you need a delicious healthy chicken stir fry dinner ready to go. To store leftovers, let the stir fry cool completely before transferring it to an airtight container. It will keep well in the refrigerator for about 3 to 4 days. For longer storage, you can freeze portions of this veggie packed chicken stir fry for up to 3 months. Just ensure it’s in a freezer-safe container.

When you’re ready to reheat, the best method for maintaining texture is on the stovetop. Gently warm it in a skillet over medium heat, adding a splash of water or broth if it seems dry. You can also microwave it, but stir halfway through for even heating. This ensures your leftovers are almost as good as the first time!

Variations of Veggie Packed Chicken Stir Fry You Can Try

The beauty of this veggie packed chicken stir fry is how easily it adapts! I love experimenting with different flavors and ingredients to keep things exciting. One fantastic variation is the chicken stir fry with broccoli and peppers, where you can really amp up the crunch and color by focusing on those specific veggies.

For those needing a gluten-free option, simply swap the soy sauce for tamari or coconut aminos. This still gives you that savory depth without the gluten. You could also try a different protein, like thinly sliced firm tofu or shrimp, for a vegetarian or pescatarian twist. And don’t be afraid to play with the sauce! Adding a touch of honey or maple syrup can create a delightful sweet and savory profile, or a pinch of red pepper flakes can add a welcome kick of heat.

Frequently Asked Questions About Veggie Packed Chicken Stir Fry

How to make veggie packed chicken stir fry that’s quick and easy?

Making this dish is surprisingly straightforward! You’ll start by marinating your chicken, then quickly cook it. Next, stir-fry your prepped vegetables over high heat until tender-crisp, then combine everything with a simple sauce thickened with a cornstarch slurry. Having all your ingredients chopped and ready before you start cooking is the key to a fast and easy chicken stir fry.

What are the best vegetables for chicken stir fry?

Honestly, the “best” vegetables are the ones you love and have on hand! I often use a mix of colorful bell peppers, broccoli florets, crisp snap peas, and thinly sliced carrots. Other great options include mushrooms, zucchini, onions, bok choy, and green beans. The goal is a variety of textures and colors that cook relatively quickly.

Can I use frozen vegetables in my veggie packed chicken stir fry?

Yes, you can! Frozen vegetables are a convenient option. Just make sure to thaw them completely and pat them very dry before adding them to the hot skillet. This helps prevent excess moisture from steaming the vegetables and making them mushy. You might need to adjust the cooking time slightly compared to fresh vegetables.

Why is my chicken stir fry sauce not thick enough?

The most common reason for a thin sauce is an improperly made cornstarch slurry. Ensure you mix the cornstarch with cold water until completely smooth before adding it to the hot pan. Also, remember to stir the sauce continuously after adding the slurry until it thickens, which usually takes about 1-2 minutes. If it’s still too thin, you can mix a little more cornstarch with water and add it in.

Veggie Packed Chicken Stir Fry: 30 Min Healthy Meal

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• Author: Jessica
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A quick and flavorful chicken stir-fry packed with a variety of colorful vegetables. This healthy meal is perfect for busy weeknights, offering lean protein and essential nutrients.

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Ingredients

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• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas, carrots)
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 tablespoons vegetable or peanut oil
• Salt and pepper to taste
• Optional: cooked rice or noodles for serving
• Optional: green onions for garnish
• Optional: sesame seeds for garnish

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Instructions

1. In a medium bowl, combine the sliced chicken breast with 1 tablespoon of soy sauce and let it marinate for at least 15 minutes.
2. Prepare the cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Set aside.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for about 5-7 minutes, until fully cooked and browned. Remove the chicken and set aside.
4. Add the remaining tablespoon of oil to the skillet. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
5. Add the mixed vegetables to the skillet and stir-fry for 3-5 minutes, until vibrant and slightly tender.
6. Return the cooked chicken to the skillet with the vegetables.
7. Pour in the remaining 2 tablespoons of soy sauce and the oyster sauce, stirring well to combine.
8. Add the cornstarch slurry to the skillet, stirring until the sauce thickens and coats the chicken and vegetables evenly.
9. Season with salt and pepper to taste.
10. Serve hot over cooked rice or noodles, if desired. Garnish with green onions and sesame seeds.

Notes

• For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
• Adjust vegetables based on preference and availability.
• Ensure high heat for proper stir-frying to maintain vegetable crispness.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-fry
• Cuisine: Asian-inspired

Nutrition

• Serving Size: 1 serving
• Calories: Approximately 350
• Sugar: Varies based on sauces and vegetables
• Sodium: Varies based on soy sauce and added salt
• Fat: Approximately 15g
• Saturated Fat: Approximately 3g
• Unsaturated Fat: Approximately 12g
• Trans Fat: 0g
• Carbohydrates: Approximately 20g
• Fiber: Approximately 4g
• Protein: Approximately 30g
• Cholesterol: Approximately 80mg