15-Minute Vegetable and Chicken Stir-Fry

A quick and colorful chicken veggie stir-fry is the ideal meal for busy weeknights. This dish is not only vibrant and appealing but also a fantastic way to pack in protein and vegetables, making it a healthy choice for you and your family. With a balance of lean chicken and a variety of vegetables, this stir-fry caters to various dietary preferences and can easily be customized based on seasonal produce or personal taste. Whether you are looking for a quick dinner solution or a nutritious meal prep option, this recipe delivers on flavor without compromising on health.

Looking for a quick and colorful weeknight meal? Try this vibrant chicken veggie stir-fry that's not only delicious but also packed with protein and nutrients. With bite-sized chicken, fresh vegetables, and a flavorful sauce, it’s easy to customize with seasonal produce or personal preferences. Perfect for busy nights, this dish can also cater to different dietary needs by swapping in tofu or shrimp. Enjoy a healthy and satisfying dinner in no time!

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Ingredients

1 lb (450g) boneless chicken breast, thinly sliced

2 tablespoons olive oil

1 cup red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas, trimmed

1 medium carrot, julienned

2 cloves garlic, minced

1 tablespoon fresh ginger, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon honey or agave syrup

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Salt and pepper to taste

Sesame seeds (for garnish)

Cooked rice or quinoa (for serving)

Instructions

Prep the Ingredients: Gather and prepare all ingredients by washing and slicing vegetables and chicken. This helps streamline the cooking process.

Heat the Pan: In a large non-stick skillet or wok, heat the olive oil over medium-high heat until shimmering.

Cook the Chicken: Add the sliced chicken to the skillet and season with salt and pepper. Stir-fry for about 4-5 minutes until the chicken is browned and cooked through.

Add Aromatics: Push the chicken to one side and add the minced garlic and ginger to the other side. Sauté for about 30 seconds until fragrant.

Stir in Veggies: Add the red bell pepper, broccoli, snap peas, and carrot to the pan. Stir everything together and cook for another 3-4 minutes until the vegetables are tender-crisp.

Combine Sauce Ingredients: In a small bowl, mix the soy sauce, honey (or agave), and cornstarch mixture. Pour this sauce over the stir-fry and stir well to coat all the ingredients. Cook for an additional minute until the sauce thickens slightly.

Serve: Remove the stir-fry from heat, sprinkle with sesame seeds, and serve over cooked rice or quinoa.

Prep Time, Total Time, Servings: 5 minutes | 15 minutes | 4 servings