Go Back
- 2 boneless, skinless chicken breasts - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 1 cup snap peas - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons hoisin sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 2 tablespoons vegetable oil (for stir-frying) - Salt and pepper to taste - Optional: sesame seeds for garnish

30-Minute Vegetable Stir-Fry with Chicken

Discover the delicious and nutritious Crunchy Chicken & Veggie Vibrance, a perfect harmony of tender chicken and colorful vegetables. This dish is not only flavorful but also packed with essential nutrients, making it great for any meal occasion. Follow simple steps for marinating and stir-frying to achieve that ideal crunchy texture. Customize it with seasonal veggies and enjoy a meal that's both visually appealing and satisfying. Dive into this vibrant recipe for a healthy twist on family favorites!
Print Recipe Pin Recipe

Ingredients
  

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

2 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons sesame oil, divided

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 red bell pepper, sliced into thin strips

1 cup broccoli florets

1 cup snap peas, trimmed

1 large carrot, julienned

3 green onions, chopped (whites and greens separated)

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

Salt and pepper to taste

Cooked jasmine or brown rice, for serving (optional)

Sesame seeds for garnish (optional)

Instructions
 

Marinate the Chicken: In a mixing bowl, combine the sliced chicken, soy sauce, and cornstarch, ensuring each piece is well-coated. Allow the mixture to rest for about 10 minutes to absorb the flavors while you prepare your vegetables.

    Heat the Pan: Preheat a large wok or non-stick skillet over medium-high heat. Add 1 tablespoon of sesame oil and let it heat until shimmering. Carefully place the marinated chicken in a single layer in the pan. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is fully cooked through, and is golden brown on the outside. Once done, remove the chicken from the pan and set aside.

      Sauté the Aromatics: In the same pan, pour in the remaining tablespoon of sesame oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds or until fragrant, being cautious not to burn.

        Stir-fry the Vegetables: Add the sliced red bell pepper, broccoli florets, snap peas, and julienned carrot to the pan. Stir-fry the mixture for about 5 minutes, or until the vegetables are vibrant in color, tender yet crisp.

          Combine Everything: Return the cooked chicken to the pan with the sautéed vegetables. Pour the hoisin sauce and rice vinegar over the mixture. Continue to stir-fry for an additional 2-3 minutes, ensuring the chicken is heated through and the sauce evenly coats all the ingredients. Season with salt and pepper to taste.

            Finishing Touches and Serving: Add the chopped green onion whites to the pan and mix thoroughly. Serve the dish hot over a bed of cooked jasmine or brown rice, if desired. For an extra crunch and visual appeal, sprinkle sesame seeds over the top before serving.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4