Chicken-Vegetable Stir-fry

A vibrant and flavorful chicken stir-fry packed with crisp vegetables, finished with a savory ginger-garlic sauce and served alongside fluffy rice.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.44/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• quick
• healthy
• stir-fry
• budget-friendly
• savory

Ingredients

• 1 pound chicken breast (boneless, skinless, thinly sliced)
• 1 tablespoon olive oil
• 1 yellow bell pepper (thinly sliced)
• 1 cup broccoli florets
• 1 cup snap peas
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.25 cup soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 cup instant white rice (uncooked)
• 2 cup water

Instructions

1. Prepare the sauce by whisking together the soy sauce, sesame oil, and cornstarch in a small bowl until smooth. Set aside.
2. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook for 3-5 minutes, until browned and cooked through. Remove chicken from the skillet and set aside.
3. Add the yellow bell pepper, broccoli florets, and snap peas to the same skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Add the minced garlic and grated fresh ginger and stir-fry for another minute until fragrant.
4. Return the cooked chicken breast to the skillet with the vegetables. Pour in the prepared sauce and stir constantly for 1-2 minutes until the sauce thickens and coats the chicken and vegetables. Remove from heat.
5. Meanwhile, prepare the instant white rice according to package directions: combine 1 cup instant white rice and 2 cups water in a small saucepan, bring to a boil, then reduce heat, cover, and simmer for 5 minutes. Remove from heat and let stand for 5 minutes.
6. Serve the chicken-vegetable stir-fry immediately over the hot rice.

Notes

For extra spice, add a pinch of red pepper flakes to the stir-fry sauce. Leftovers reheat well for quick lunches.

Nutrition (per serving)

• Calories: 395
• Protein: 37.5 g
• Carbohydrates: 38.2 g
• Fat: 11.5 g
• Fiber: 4.1 g
• Sodium: 1280 mg
• Saturated Fat: 1.7 g
• Sugar: 3.5 g
• Cholesterol: 95 mg