Chicken & Veggie Stir-Fry

A vibrant and quick stir-fry with succulent chicken breast and crisp bell peppers, served over fluffy rice, bursting with aromatic ginger and garlic flavors.

• Prep: 15 min
• Cook: 10 min
• Total: 25 min
• Servings: 6
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.10/serving

Dietary

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

Tags

• quick
• stir-fry
• healthy
• savory

Ingredients

• 1.5 pound chicken breast (thawed, cut into 1-inch pieces)
• 2 cup white rice (uncooked)
• 1 tablespoon corn starch
• 2 tablespoon soy sauce (divided)
• 1 tablespoon vegetable oil
• 1 yellow onion (medium, thinly sliced)
• 1 red bell pepper (thinly sliced)
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 0.5 cup chicken broth
• 0.5 teaspoon sesame oil

Instructions

1. Cook white rice according to package directions. Keep warm.
2. In a medium bowl, toss the chicken breast pieces with corn starch and 1 tablespoon of soy sauce. Set aside.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3-5 minutes until cooked through. Remove chicken from the skillet and set aside.
4. Add the sliced yellow onion and red bell pepper to the same skillet. Stir-fry for 3-4 minutes until crisp-tender. Add minced garlic and grated fresh ginger, cooking for another 1 minute until fragrant.
5. Pour in the chicken broth and remaining 1 tablespoon of soy sauce. Bring to a simmer, then return the cooked chicken to the skillet. Stir until the sauce slightly thickens and coats the chicken and vegetables. Stir in sesame oil, if using.
6. Serve the stir-fry immediately over the warm white rice.

Notes

To further speed up prep, consider using pre-sliced stir-fry vegetables from the grocery store. Adjust soy sauce to taste, or use low-sodium soy sauce.

Nutrition (per serving)

• Calories: 480
• Protein: 43.5 g
• Carbohydrates: 50.1 g
• Fat: 11.2 g
• Fiber: 4.5 g
• Sodium: 780 mg
• Saturated Fat: 2.2 g
• Sugar: 4.1 g
• Cholesterol: 105 mg