Chicken And Vegetable Stir Fry
Highlighted under: Easy Bites Co.
I love making Chicken and Vegetable Stir Fry because it’s a vibrant and quick dish that never fails to please. The combination of tender chicken pieces and colorful veggies not only looks appealing but packs a nutritious punch as well. In just 30 minutes, I can whip up a flavorful meal that caters to varied taste preferences. It's a fantastic way to clean out the fridge and use whatever vegetables I have on hand, making it both adaptable and delicious.
I remember the first time I made Chicken and Vegetable Stir Fry. I was amazed by how quickly everything came together, and the aroma that filled my kitchen was simply irresistible. I used a mix of bell peppers, broccoli, and carrots, which added a rainbow of colors to the dish. This not only made it look appealing but also packed it with nutrients.
Over the years, I’ve experimented with various sauces and spices to elevate the flavor profile. One tip I learned is to add the vegetables in stages, starting with the heartier ones like carrots, to ensure everything cooks evenly. This method always results in perfectly crisp-tender vegetables that complement the succulent chicken beautifully.
Why You'll Love This Recipe
- Quick and easy meal ideal for busy weeknights
- Customizable with your favorite seasonal vegetables
- Packed with protein and vitamins for a healthy option
Perfecting Your Stir Fry Technique
Achieving that perfect stir fry texture requires high heat and quick cooking. Using a well-seasoned cast iron skillet or a wok can help distribute heat evenly, ensuring your chicken and vegetables maintain their beauty and bite. I recommend preheating your pan until hot before adding the oil; the oil should shimmer and look glossy. This instant sizzle sears the chicken quickly, locking in juices and preventing it from becoming tough.
Stir constantly while cooking, especially when adding vegetables, to avoid uneven cooking. Such attention ensures they retain their vibrant colors and crunch. For those who prefer a bit of char, allow the veggies to sit for a few moments before stirring. This browning adds complexity and a slight sweetness that enhances the flavor profile of your stir fry.
Ingredient Variations and Substitutions
This stir fry is incredibly flexible, making it a great way to use what you have on hand. If you find yourself without bell peppers or broccoli, feel free to swap in snow peas, snap peas, or even zucchini. Just remember to adjust cooking times since softer vegetables cook faster. For a fun twist, adding a handful of bean sprouts towards the end gives a delightful crunch and freshness.
For those looking to make this dish gluten-free, using tamari in place of soy sauce is an excellent substitution. Similarly, you can omit the oyster sauce or find a vegan alternative to cater to plant-based diets. Each change can transform the dish while keeping it deliciously vibrant.
Ingredients
Gather these fresh ingredients before you start cooking:
Ingredients
- 1 lb chicken breast, sliced
- 2 cups assorted vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Ensure everything is chopped and ready to go before you begin cooking for the best results!
Instructions
Follow these steps for a perfect stir fry:
Marinate the Chicken
In a bowl, combine sliced chicken with soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for 10 minutes.
Prepare the Stir Fry
Heat vegetable oil in a large pan or wok over medium-high heat. Add garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Cook the Chicken
Add the marinated chicken to the pan and cook until browned and cooked through, about 5-7 minutes.
Add Vegetables
Stir in the assorted vegetables, starting with the harder ones like carrots, and cook for another 5-7 minutes until they are just tender.
Finish and Serve
Season with salt and pepper, stir everything well, and serve hot over rice or noodles.
Enjoy your delicious Chicken and Vegetable Stir Fry!
Pro Tips
- For extra flavor, try adding sesame oil or a sprinkle of sesame seeds before serving. You can also mix in some chili flakes for a bit of heat.
Make-Ahead and Storage Tips
Chicken and Vegetable Stir Fry is perfect for meal prep. You can marinate the chicken a day in advance, allowing the flavors to penetrate deeper. Store it in an airtight container in the refrigerator. For cooked stir fry, allow it to cool before transferring to a sealed container. It keeps well in the fridge for up to three days and can also be frozen for up to a month if you’ve used fresh vegetables.
When reheating, add a splash of water to the pan on medium heat to revive some moisture. Stir constantly, ensuring even warming and preventing the chicken from drying out. This technique keeps the stir fry as enjoyable the second time as it was fresh.
Serving Suggestions
Serving your stir fry over a bed of steamed jasmine rice or whole grain noodles can enhance its appeal. I also enjoy adding a sprinkle of sesame seeds or chopped green onions for additional texture and flavor. If you have fresh herbs on hand, cilantro or basil can elevate the dish remarkably with a burst of freshness.
For those wanting a bit of heat, a drizzle of sriracha or a sprinkle of red pepper flakes can be added when serving. This not only enhances the flavor but allows each individual to customize their meal according to their spice preferences.
Questions About Recipes
→ Can I use frozen vegetables?
Yes, you can use frozen vegetables. Just make sure to thaw and drain them before adding to the stir fry.
→ What can I substitute for chicken?
Tofu or shrimp are great alternatives if you're looking for a different protein option.
→ How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
→ Can I make this dish in advance?
Yes, you can prep the ingredients and marinate the chicken a few hours in advance for enhanced flavor.
Chicken And Vegetable Stir Fry
I love making Chicken and Vegetable Stir Fry because it’s a vibrant and quick dish that never fails to please. The combination of tender chicken pieces and colorful veggies not only looks appealing but packs a nutritious punch as well. In just 30 minutes, I can whip up a flavorful meal that caters to varied taste preferences. It's a fantastic way to clean out the fridge and use whatever vegetables I have on hand, making it both adaptable and delicious.
Created by: Adeline Morris
Recipe Type: Easy Bites Co.
Skill Level: Intermediate
Final Quantity: 4 servings
What You'll Need
Ingredients
- 1 lb chicken breast, sliced
- 2 cups assorted vegetables (bell peppers, broccoli, carrots)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons vegetable oil
- Salt and pepper to taste
How-To Steps
In a bowl, combine sliced chicken with soy sauce, oyster sauce, and cornstarch. Mix well and let it marinate for 10 minutes.
Heat vegetable oil in a large pan or wok over medium-high heat. Add garlic and ginger, and stir-fry for about 30 seconds until fragrant.
Add the marinated chicken to the pan and cook until browned and cooked through, about 5-7 minutes.
Stir in the assorted vegetables, starting with the harder ones like carrots, and cook for another 5-7 minutes until they are just tender.
Season with salt and pepper, stir everything well, and serve hot over rice or noodles.
Extra Tips
- For extra flavor, try adding sesame oil or a sprinkle of sesame seeds before serving. You can also mix in some chili flakes for a bit of heat.
Nutritional Breakdown (Per Serving)
- Calories: 400 kcal
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 70mg
- Sodium: 600mg
- Total Carbohydrates: 29g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 30g