Perfectly Balanced Chicken & Vegetables Stir-Fry

Chicken & Vegetable Stir-Fry is a versatile and delicious dish that can be enjoyed as a main course or served over rice for a satisfying side option. This stir-fry recipe combines tender chicken with a variety of colorful vegetables, resulting in a nutritious, flavorful meal that’s sure to please the whole family.

The cooking time for this stir-fry is approximately 25 minutes and it serves four people. If you want leftovers, this dish can be stored in an airtight container in the refrigerator for up to five days. Let’s get started with the preparation!

Ingredients

• 4 boneless, skinless chicken breasts (about 1 lb/450g)
• 3 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 1 tablespoon of cornstarch
• 2 garlic cloves, minced
• 1 small red bell pepper, sliced into strips
• 1 small yellow bell pepper, sliced into strips
• 1 small zucchini, cut into bite-sized pieces
• 1 cup broccoli florets
• 1/2 onion, sliced into rings
• 2 tablespoons of vegetable oil for stir-frying
• Salt and pepper to taste
• Optional garnish: green onions or sesame seeds (optional)

Instructions

1. To start, prepare the chicken. Cut each chicken breast into thin strips about 1/4-inch thick. In a bowl, mix together soy sauce, cornstarch, and sesame oil. Add the chicken to the bowl and coat it thoroughly with the marinade. Let this mixture sit in the refrigerator for at least 30 minutes or up to two hours.

2. While the chicken is marinating, prepare your vegetables. Slice all vegetables into bite-sized pieces as mentioned in the ingredients list. Set aside on a plate.

3. In a separate bowl, whisk together soy sauce and water (about 1/2 cup) to make the stir-fry sauce. This will be used at the end of cooking for added flavor and texture.

4. Heat vegetable oil in a large skillet or wok over medium-high heat until it begins to shimmer slightly.

5. Add the chicken strips to the hot pan, stirring frequently with tongs. Cook for about 5-6 minutes until the chicken is browned and fully cooked through. Remove from the pan and set aside on a plate while you finish preparing the vegetables.

6. Reduce heat to medium-low if necessary, then add garlic cloves to the remaining oil in the skillet or wok. Sauté for about 1-2 minutes until fragrant but not browned.

7. Add all sliced vegetables one at a time into the pan, starting with broccoli and zucchini which take longer to cook. Stir-fry each vegetable batch separately so that they cook evenly without overcooking or burning. Cook each batch for 3-4 minutes until just tender-crisp.

8. Once all vegetables are cooked, return the chicken strips to the pan. Pour in the soy sauce mixture and stir well to combine with everything else. Let it simmer for about 2 more minutes until the sauce thickens slightly due to the cornstarch.

9. Serve hot over steamed rice or noodles if desired. Garnish with green onions, sesame seeds (optional), and enjoy!

Conclusion

This Chicken & Vegetable Stir-Fry is an easy yet impressive recipe that you can serve to impress guests or simply enjoy for a quick weeknight dinner. The key is in the preparation—taking time with the marinade and ensuring proper cooking of each component. With minimal effort, you get a healthy, balanced meal packed full of protein and vegetables.

Feel free to customize this dish by adding your favorite herbs like fresh ginger or scallions. You can also mix up the types of vegetables used depending on what's available at your local market or in season. Stir-fries are incredibly adaptable, making them a great choice for busy home cooks looking for nutritious meals that taste amazing!