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- 2 boneless, skinless chicken breasts, thinly sliced - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon sesame oil - 1 red bell pepper, sliced into thin strips - 1 cup broccoli florets - 1 cup snap peas, trimmed - 1 carrot, julienned - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - 3 green onions, finely chopped (for garnish) - Toasted sesame seeds (for garnish) These ingredients come together to create a bright, flavorful dish. The chicken provides protein, while the veggies add nutrients and color. The soy sauce and honey mix for a sweet and savory flavor. Sesame oil adds a nutty touch, enhancing the overall taste. This stir fry is not only easy to make but also healthy. Each ingredient plays an important role in making this meal both satisfying and tasty. - Calories: 280 per serving - Protein: 30g - Fat: 10g - Carbohydrates: 20g This dish is low in calories but high in protein. It offers a good balance of nutrients, making it a great choice for a healthy meal. - Skillet or wok - Medium bowl Having the right tools makes cooking easier. A skillet or wok helps you stir-fry quickly, while a medium bowl is perfect for marinating the chicken. If you want more ideas, check out the Full Recipe for Chicken and Veggie Stir Fry. It's a fun and tasty way to enjoy cooking! First, take your thinly sliced chicken. In a medium bowl, combine it with soy sauce, honey, and sesame oil. Mix well to coat the chicken evenly. Let it sit for 15 minutes. This step enhances the flavor and makes the chicken tender. Next, preheat your skillet over medium-high heat. If your skillet is not non-stick, add a bit of cooking oil. Once hot, add the marinated chicken in a single layer. Stir-fry for about 5 to 6 minutes. Cook until the chicken turns golden brown and is fully done. Then, transfer the chicken to a plate and keep it warm. In the same skillet, add minced garlic and grated ginger. Stir-fry for about 30 seconds until they smell great. Be careful not to burn the garlic. Then, add sliced red bell pepper, broccoli florets, snap peas, and julienned carrot. Stir-fry these veggies for 3 to 4 minutes. You want them to be bright and still a bit crunchy. After that, return the cooked chicken to the skillet. Mix well with the veggies. Gradually add the cornstarch and water mixture. Stir constantly for about 2 minutes. This will thicken the sauce and coat everything nicely. To avoid overcooking vegetables, cook them quickly. Stir-fry on high heat for just a few minutes. This keeps them bright and crunchy. Check them often. When they look vibrant, they are done. To keep chicken tender, don’t overcook it. Stir-fry on high heat for 5-6 minutes. Remove it from the heat as soon as it turns golden brown. Marinating the chicken helps too. The soy sauce adds flavor and moisture. To boost flavor, try adding spices like black pepper or chili flakes. You can also add a splash of lime juice. This gives a fresh kick to the dish. For better marination, let the chicken sit longer. You can marinate it for up to an hour. This allows the flavors to soak in deeply. You can also mix in some garlic powder or onion powder for extra taste. For a creative plate, use a wide bowl. Place a mound of stir-fry in the center. Surround it with a ring of rice or noodles. This adds texture and makes it look great. Garnish with sesame seeds and green onions. Sprinkle sesame seeds on top for crunch. Add chopped green onions for color and taste. This small touch makes your dish pop! {{image_4}} You can switch your protein for tofu or shrimp. Tofu offers a great plant-based option. It soaks up flavors well. For shrimp, use large, peeled shrimp. They cook quickly and add a nice texture. You can also use different cuts of chicken. Thighs work well for juiciness. They have more fat, which adds flavor. Seasonal veggies can add freshness to your stir fry. Try adding asparagus in spring or sweet corn in summer. Carrots and bell peppers bring color and crunch. Other colorful options include zucchini and snap peas. They not only taste great but also look good on your plate. You can change the oils or sauces for a new twist. Try using olive oil instead of sesame oil for a lighter taste. Add hoisin sauce for sweetness. For a citrus kick, squeeze in lemon or lime juice. You can also add honey or maple syrup for sweetness. These small changes can make a big difference. After making Chicken and Veggie Stir Fry, you might have some leftovers. To keep your meal fresh, place it in an airtight container. Make sure it cools down first. This helps keep the flavors intact. In the fridge, it lasts about three to four days. Always check for any signs of spoilage before eating. If you want to save some for later, freezing is a great option. First, let the stir fry cool completely. Then, put it in freezer-safe bags or containers. Try to remove as much air as possible. This prevents freezer burn. When you're ready to eat, take it out and reheat it. You can reheat it on the stove or in the microwave. For best results, add a splash of water to maintain moisture. Meal prepping makes cooking easier for busy days. You can slice the chicken and chop the veggies in advance. Store them in separate containers. This way, when you’re ready to cook, you just combine everything. I recommend using clear containers. This helps you see what you have. Glass containers are a good choice as they are safe for both the fridge and microwave. You can serve this dish with rice or noodles. Here are some great options: - White rice: Soft and fluffy, it soaks up the sauce. - Brown rice: A healthier choice with more fiber. - Rice noodles: They add a nice texture. - Whole wheat noodles: A wholesome twist for extra flavor. - Quinoa: This adds protein and a nutty taste. Yes! You can make Chicken and Veggie Stir Fry in advance. It’s great for meal prep. Here are some tips: - Cook the chicken and veggies ahead: Store them in the fridge for up to three days. - Reheat: Use a skillet or microwave. Add a splash of water to keep it moist. - Store separately: Keep rice or noodles separate until serving. This helps prevent sogginess. You can easily adjust the spice level in your stir fry. Here’s how: - Add chili flakes: Sprinkle these in while cooking for a mild heat. - Use fresh chilies: Slice them and stir them in for a kick. - Sriracha: Drizzle this sauce on top for a tangy, spicy boost. - Taste as you go: Start with a little and add more if needed. This Chicken and Veggie Stir Fry stands out due to its flavor profile. The sauce blends sweet and savory. Here’s what adds to its uniqueness: - Soy sauce: Gives a rich umami flavor. - Honey: Adds a touch of sweetness to balance the saltiness. - Sesame oil: Offers a nutty aroma that elevates the dish. - Fresh ginger and garlic: Provide a zesty kick that brightens the flavors. You can find the full recipe for Chicken and Veggie Stir Fry earlier in the article. Enjoy cooking! This blog post shared a simple way to make chicken and veggie stir fry. You learned about the ingredients, cooking tips, and variations. I emphasized how to make it healthy and flavorful. Remember, you can easily customize this dish with different proteins and veggies. Whether you meal prep or enjoy it fresh, this stir fry is a great choice. Try it out, and make it your own. Cooking can be fun and rewarding!

Chicken and Veggie Stir Fry

Elevate your dinner game with this vibrant Savory Citrus Chicken & Veggie Stir Fry! Packed with tender chicken, colorful veggies, and a zesty sauce, this quick recipe is perfect for busy weeknights. In just 25 minutes, you can create a delicious meal that bursts with flavor and nutrition. Ready to whip up something special? Click through to explore the full recipe and bring this delightful dish to your table tonight!
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Ingredients
  

2 boneless, skinless chicken breasts, thinly sliced

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon sesame oil

1 red bell pepper, sliced into thin strips

1 cup broccoli florets

1 cup snap peas, trimmed

1 carrot, julienned

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

3 green onions, finely chopped (for garnish)

Toasted sesame seeds (for garnish)

Instructions
 

In a medium bowl, combine the sliced chicken with soy sauce, honey, and sesame oil. Mix well to evenly coat the chicken. Allow it to marinate for about 15 minutes at room temperature to enhance the flavors.

    Preheat a large skillet or wok over medium-high heat. If your skillet is not non-stick, drizzle a small amount of cooking oil (e.g., vegetable or canola) to coat the bottom.

      Once the skillet is hot, add the marinated chicken in a single layer. Stir-fry for approximately 5-6 minutes, or until the chicken is golden brown and fully cooked. Transfer the chicken to a plate and keep it warm.

        In the same skillet, add the minced garlic and grated ginger. Stir-fry for around 30 seconds, or until aromatic, being careful not to burn the garlic.

          Next, incorporate the sliced red bell pepper, broccoli florets, snap peas, and julienned carrot into the skillet. Stir-fry for 3-4 minutes, until the vegetables are vibrant in color and tender-crisp, ensuring they maintain some texture.

            Return the cooked chicken to the skillet, stirring to combine with the vegetables. Gradually add the cornstarch mixture, stirring constantly for about 2 minutes or until the sauce begins to thicken and coat the stir-fry.

              Serve this delightful stir-fry hot on individual plates, garnished with finely chopped green onions and a generous sprinkle of toasted sesame seeds for added flavor and crunch.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4