Quick Chicken and Vegetable Stir-Fry
Quick Chicken and Vegetable Stir-Fry
Ingredients
For the Stir-Fry
- 1 tablespoon vegetable oil, or as needed
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 3 cups broccoli florets
- 2 carrots, medium, peeled and thinly sliced
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1/2 yellow onion, medium, thinly sliced
- 4 cups cooked rice, for serving
For the Stir-Fry Sauce
- 4 cloves garlic, minced
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil
Instructions
- 1
Prepare all vegetables: thinly slice the carrots, red bell pepper, yellow bell pepper, and yellow onion. Mince the garlic cloves for the sauce.
⏱️ 8 min
- 2
Cut the chicken breast into uniform bite-sized pieces, approximately 1-inch cubes.
⏱️ 5 min
- 3
In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, and sesame oil until well combined. Set aside.
⏱️ 2 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or a large, deep skillet over medium-high heat until shimmering. Add the chicken pieces and stir-fry for 5-7 minutes, or until cooked through and lightly browned on all sides. Remove the chicken from the wok and set aside.
⏱️ 7 min
- 5
Add a little more oil to the wok if needed. Add the sliced carrots, broccoli florets, and sliced onions. Stir-fry for 3-4 minutes until the vegetables begin to soften slightly. Then, add the sliced red and yellow bell peppers. Continue to stir-fry for another 2-3 minutes, until all vegetables are tender-crisp.
⏱️ 7 min
- 6
Return the cooked chicken to the wok with the vegetables. Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to ensure all ingredients are evenly coated. Cook for an additional 1-2 minutes, allowing the sauce to heat through and slightly thicken.
⏱️ 2 min
- 7
Serve the chicken and vegetable stir-fry immediately over a bed of hot cooked rice.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Quick Chicken and Vegetable Stir-Fry
For the Stir-Fry
- 1 tablespoon vegetable oil, or as needed
- 1 1/2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 3 cups broccoli florets
- 2 carrots, medium, peeled and thinly sliced
- 1 red bell pepper, sliced into thin strips
- 1 yellow bell pepper, sliced into thin strips
- 1/2 yellow onion, medium, thinly sliced
- 4 cups cooked rice, for serving
For the Stir-Fry Sauce
- 4 cloves garlic, minced
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil
Instructions
- 1
Prepare all vegetables: thinly slice the carrots, red bell pepper, yellow bell pepper, and yellow onion. Mince the garlic cloves for the sauce.
⏱️ 8 min - 2
Cut the chicken breast into uniform bite-sized pieces, approximately 1-inch cubes.
⏱️ 5 min - 3
In a small bowl, whisk together the minced garlic, soy sauce, rice vinegar, and sesame oil until well combined. Set aside.
⏱️ 2 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or a large, deep skillet over medium-high heat until shimmering. Add the chicken pieces and stir-fry for 5-7 minutes, or until cooked through and lightly browned on all sides. Remove the chicken from the wok and set aside.
⏱️ 7 min - 5
Add a little more oil to the wok if needed. Add the sliced carrots, broccoli florets, and sliced onions. Stir-fry for 3-4 minutes until the vegetables begin to soften slightly. Then, add the sliced red and yellow bell peppers. Continue to stir-fry for another 2-3 minutes, until all vegetables are tender-crisp.
⏱️ 7 min - 6
Return the cooked chicken to the wok with the vegetables. Pour the prepared stir-fry sauce over the chicken and vegetables. Stir well to ensure all ingredients are evenly coated. Cook for an additional 1-2 minutes, allowing the sauce to heat through and slightly thicken.
⏱️ 2 min - 7
Serve the chicken and vegetable stir-fry immediately over a bed of hot cooked rice.
⏱️ 1 min