ADVERTISEMENT
Absolutely! Here’s a flavorful, informative article for the classic and ever-versatile Stir-Fried Chicken with Vegetables—a dish that’s quick, healthy, and packed with vibrant color and taste.
Quick, Colorful & Packed with Flavor: Stir-Fried Chicken with Vegetables
If you’re looking for a meal that checks every box—healthy, delicious, and on the table in under 30 minutes—you can’t go wrong with a good stir-fry. And this Stir-Fried Chicken with Vegetables might just be one of the easiest and most satisfying meals you can whip up on a busy weeknight.
With tender pieces of chicken, crisp-tender veggies, and a savory sauce that brings everything together, this dish delivers bold flavor with minimal fuss. It’s a fantastic way to pack in protein, fiber, and all the colors of the rainbow—without relying on heavy oils or complicated steps.
Why You’ll Love This Dish
- ✅ Quick to make – Perfect for weeknights or meal prep
- ✅ Nutritious and balanced – Loaded with lean protein and fresh vegetables
- ✅ Customizable – Use whatever veggies you have on hand
- ✅ Delicious every time – The stir-fry sauce ties it all together
Ingredients
For the stir-fry:
- 1 lb boneless, skinless chicken breast (or thighs), thinly sliced
- 2 tablespoons vegetable or sesame oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1 zucchini, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (optional)
For the sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin for a sweeter twist)
- 1 tablespoon cornstarch
- ½ cup chicken broth or water
- 1 teaspoon honey or brown sugar (optional)
Instructions
- Prep the Sauce
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, chicken broth, and honey. Set aside. - Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until browned and cooked through. Remove from the pan and set aside.
