Savory Chicken & Veggie Stir-Fry with Rice
Ready in: 30 minutes
Servings: 4
Cuisine: Asian-inspired
Meal Type: Lunch/Dinner
Ingredients
For the stir-fry:
- 1 lb (450g) boneless, skinless chicken breast or thighs, thinly sliced
- 2 tbsp vegetable oil (divided)
- 2 cups broccoli florets
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned or thinly sliced
- 1 zucchini, halved and sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 3 green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
For the stir-fry sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce (optional but recommended)
- 1 tbsp hoisin sauce (optional)
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar or lime juice
- 1 tsp sesame oil
- 1 tbsp cornstarch + 2 tbsp water (slurry)
For serving:
- 2 cups cooked jasmine or brown rice
Instructions
- Cook the rice:
Start your rice according to package instructions so it’s ready when the stir-fry is done. - Prep the sauce:
In a small bowl, whisk together soy sauce, oyster sauce, hoisin, honey, vinegar, and sesame oil. Set aside. - Cook the chicken:
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and season lightly with salt and pepper. Cook for 5–6 minutes, until browned and cooked through. Remove to a plate.
- Sauté the veggies:
- In the same pan, add remaining 1 tbsp oil. Add garlic and ginger, sauté 30 seconds.
- Add broccoli, bell pepper, carrot, and zucchini. Stir-fry for 4–5 minutes, until just tender-crisp.
- Combine & finish:
- Return chicken to the pan. Pour in sauce.
- Stir the cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and add to the pan.
- Stir everything well and simmer for 2–3 minutes until the sauce thickens and coats everything.
- Serve:
Spoon over warm rice. Garnish with green onions and sesame seeds if desired.
Nutrition Notes (approximate per serving)
- Protein: 30–35g
- Carbs: 40–50g
- Fats: 10–15g
- Fiber: 4–6g