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Chicken Stir-Fry

A quick and healthy chicken stir-fry packed with colorful vegetables and flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound Boneless, skinless chicken breast Cut into bite-sized pieces.
  • 2 tablespoons Soy sauce For marinating the chicken.
  • 1 tablespoon Cornstarch Helps to tenderize the chicken.
  • 1 tablespoon Vegetable oil For cooking the chicken.
  • 1 medium Red bell pepper Sliced.
  • 1 cup Broccoli florets Adds crunch and nutrients.
  • 1 cup Snap peas For added sweetness and crunch.
  • 2 cloves Garlic Minced.
  • 1 tablespoon Fresh ginger Minced.
  • 1/4 cup Low-sodium chicken broth For added flavor.
  • 1 tablespoon Sesame oil For flavor and aroma.
  • to taste Salt and pepper For seasoning.
  • 2 cups Cooked rice or quinoa For serving.
  • to taste Sesame seeds and green onions For garnish.

Equipment

  • large skillet
  • cutting board
  • knife

Method
 

  1. Marinate the chicken pieces in soy sauce and cornstarch for about 15 minutes.
  2. Heat vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes until cooked through and golden brown.
  3. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced red bell pepper, broccoli, and snap peas. Stir-fry for 3-4 minutes until tender-crisp.
  4. Add garlic and ginger to the vegetables and stir-fry for an additional minute.
  5. Return the cooked chicken to the skillet, pour in the chicken broth and sesame oil, and stir to combine. Cook for an additional 2-3 minutes until heated through.
  6. Serve over cooked rice or quinoa and garnish with sesame seeds and sliced green onions.

Notes

Feel free to customize your stir-fry with your favorite vegetables or proteins.