Wok-Fried Chicken and Veggies

Tender chicken and crisp vegetables quickly stir-fried in a savory sauce, served over fluffy jasmine rice for a flavorful and easy weeknight meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: East Asian
• Difficulty: Easy
• Cost: $3.09/serving

Dietary

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

Tags

• quick
• savory
• stir-fry

Ingredients

• 1.5 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
• 1 tablespoon olive oil
• 4 cup frozen stir-fry vegetable blend
• 0.5 cup chicken broth
• 0.25 cup soy sauce
• 1 tablespoon cornstarch
• 2 teaspoon sesame oil
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 cup jasmine rice (uncooked)

Instructions

1. Cook the jasmine rice according to package directions while preparing the stir-fry.
2. In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, sesame oil, minced garlic, and grated fresh ginger. Set aside.
3. Heat the olive oil in a large skillet or wok over medium-high heat. Add the chicken breast pieces and cook until browned on all sides, about 5-7 minutes. Remove chicken from skillet and set aside.
4. Add the frozen stir-fry vegetable blend to the skillet. Cook, stirring occasionally, until tender-crisp, about 5-7 minutes.
5. Return the cooked chicken to the skillet with the vegetables. Stir the sauce mixture again and pour it over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats the ingredients, about 2-3 minutes.
6. Serve the Wok-Fried Chicken and Veggies immediately over the cooked jasmine rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Nutrition (per serving)

• Calories: 485
• Protein: 40.5 g
• Carbohydrates: 49.3 g
• Fat: 13.2 g
• Fiber: 4.1 g
• Sodium: 1150 mg
• Saturated Fat: 2.5 g
• Sugar: 4.5 g
• Cholesterol: 105 mg