Stir-Fried Chicken & Vegetables

Tender chicken breast and crisp vegetables are coated in a savory, aromatic sauce, served over fluffy white rice for a complete and quick weeknight meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $2.94/serving

Dietary

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

Tags

• quick
• healthy
• stir-fry
• savory

Ingredients

• 1 pound boneless skinless chicken breast (cut into 1-inch pieces)
• 2 tablespoon olive oil
• 1 yellow onion (diced)
• 2 clove garlic (minced)
• 1 bell pepper (large, thinly sliced)
• 1 cup broccoli florets
• 0.5 cup carrot (thinly sliced)
• 0.5 cup chicken broth
• 0.25 cup soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon fresh ginger (grated)
• 0.25 teaspoon black pepper
• 2 cup white rice (uncooked)
• 0.25 cup fresh cilantro (chopped, for garnish)

Instructions

1. Cook the 2 cups white rice according to package directions, or in a rice cooker, while you prepare the stir-fry.
2. In a small bowl, whisk together the 1/2 cup chicken broth, 1/4 cup soy sauce, and 1 tablespoon cornstarch. Set aside.
3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the 1 pound boneless skinless chicken breast pieces and stir-fry until cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
4. Add the remaining 1 tablespoon olive oil to the skillet. Add the 1 each yellow onion and 1 large bell pepper and stir-fry for 3-4 minutes until slightly tender-crisp. Add the 1 cup broccoli florets, 1/2 cup carrots, 2 cloves garlic, and 1 teaspoon fresh ginger and stir-fry for another 3 minutes.
5. Return the cooked chicken to the skillet with the vegetables. Stir the broth mixture again and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
6. Season with 1/4 teaspoon black pepper. Serve immediately over the cooked white rice, garnished with fresh cilantro if desired.

Notes

Leftovers store well in an airtight container for up to 3 days. For a little extra heat, add a dash of red pepper flakes with the garlic and ginger.

Nutrition (per serving)

• Calories: 480
• Protein: 38.5 g
• Carbohydrates: 49.3 g
• Fat: 15.2 g
• Fiber: 4.1 g
• Sodium: 950 mg
• Saturated Fat: 2.5 g
• Sugar: 5.8 g
• Cholesterol: 75 mg