Looking for a fast, delicious, and nutritious meal that brings vibrant flavors to the table? This Savory Chicken and Vegetable Stir-Fry is an ideal choice! Bursting with colorful vegetables and tender chicken, this dish offers a satisfying, balanced dinner without the hassle. The perfect blend of soy sauce and optional oyster sauce adds an umami depth, while the crisp, fresh vegetables keep things light. Whether paired with rice or noodles, this recipe is a convenient choice for weeknight dinners or meal prep!
Ingredients:
- 500 grams of chicken breast, cut into slender strips.
- 2 tablespoons vegetable oil (such as canola or olive oil)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), sliced
- 2 carrots, thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 tablespoons soy sauce
- 1 tablespoon of oyster sauce (optional, for an added depth of flavor).
- 1 tablespoon cornstarch (mixed with 2 tablespoons water to form a slurry)
- Salt and pepper, to taste
- Cooked rice or noodles, for serving
Instructions:
- Prepare Ingredients: Slice the chicken breast into thin strips and season with a pinch of salt and pepper. Cut all vegetables as directed to ensure they cook evenly.
- Heat the Oil: In a large pan or wok, heat the vegetable oil over medium-high heat until shimmering.
- Cook the Chicken: Add the sliced chicken and stir-fry for 4-5 minutes, or until the chicken is fully cooked and lightly browned.
- Sauté Aromatics: In the same pan, add the sliced onion and minced garlic. Stir-fry for 1-2 minutes until fragrant and the onion begins to soften.
- Add Vegetables: Add the bell pepper, carrots, broccoli florets, and snap peas to the pan. Sauté for 3 to 4 minutes, or until the vegetables reach a tender-crisp texture.
- Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Pour in the soy sauce and optional oyster sauce, stirring to coat everything evenly.
- Thicken the Sauce: Stir the cornstarch slurry, then pour it into the pan. Mix well and cook for another 1-2 minutes, allowing the sauce to thicken and coat the ingredients.
- Presentation: Adjust the seasoning with extra salt and pepper according to your preference before serving.Serve hot over a bed of cooked rice or noodles, and enjoy!
Conclusion:
This Savory Chicken and Vegetable Stir-Fry offers a delicious balance of flavors and textures, with tender chicken, crunchy vegetables, and a savory sauce. It’s a meal that’s easy to make, loaded with nutrients, and customizable to your taste preferences. Perfect for busy days when you need something nutritious without the fuss. Enjoy a wholesome, satisfying dinner in minutes!
Savory Chicken and Vegetable Stir-Fry: A Quick, Healthy Meal for Busy Nights
A quick and tasty stir-fry with tender chicken,fresh vegetables, and a savory sauce, perfect for busy weeknights or easy mealprep.
Ingredients
- 500 grams of chicken breast cut into slender strips.
- 2 tablespoons vegetable oil such as canola or olive oil
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 bell pepper red or green, sliced
- 2 carrots thinly sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 3 tablespoons soy sauce
- 1 tablespoon of oyster sauce optional, for an added depth of flavor.
- 1 tablespoon cornstarch mixed with 2 tablespoons water to form a slurry
- Salt and pepper to taste
- Cooked rice or noodles for serving
Instructions
- Prepare Ingredients: Slice the chicken breast into thin strips and season with a pinch of salt and pepper. Cut all vegetables as directed to ensure they cook evenly.
- Heat the Oil: In a large pan or wok, heat the vegetable oil over medium-high heat until shimmering.
- Cook the Chicken: Add the sliced chicken and stir-fry for 4-5 minutes, or until the chicken is fully cooked and lightly browned.
- Sauté Aromatics: In the same pan, add the sliced onion and minced garlic. Stir-fry for 1-2 minutes until fragrant and the onion begins to soften.
- Add Vegetables: Add the bell pepper, carrots, broccoli florets, and snap peas to the pan. Sauté for 3 to 4 minutes, or until the vegetables reach a tender-crisp texture.
- Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Pour in the soy sauce and optional oyster sauce, stirring to coat everything evenly.
- Thicken the Sauce: Stir the cornstarch slurry, then pour it into the pan. Mix well and cook for another 1-2 minutes, allowing the sauce to thicken and coat the ingredients.
- Presentation: Adjust the seasoning with extra salt and pepper according to your preference before serving. Serve hot over a bed of cooked rice or noodles, and enjoy!