Ingredients
Scale
- 1 lb (450g) skinless chicken breast, cut into bite-sized pieces
- 2 tbsp vegetable or sesame oil
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 medium carrot, thinly sliced
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
For the Sauce:
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey (or brown sugar)
- 1 tsp sriracha or chili paste (optional)
- 1 tbsp cornstarch dissolved in 2 tbsp water
Instructions
- Heat 1 tablespoon of oil in a large skillet or wok over high heat. Add chicken and cook until golden and fully cooked, about 5–6 minutes. Remove and set aside.
- Add remaining oil to the pan. Stir-fry harder vegetables like carrots and broccoli for 2–3 minutes. Add softer vegetables (bell peppers, snap peas, mushrooms) and cook until tender-crisp.
- Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Return the chicken to the pan. Pour in the stir-fry sauce and toss to coat evenly. Cook for 2–3 minutes, allowing the sauce to thicken.
- Serve hot over rice, noodles, or a low-carb base like cauliflower rice.
Notes
- Swap chicken for tofu, shrimp, or beef to suit your preference.
- Frozen vegetables can be used—thaw and drain them first.
- For extra spice, add chili flakes or more sriracha to the sauce.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg
Keywords: Chicken stir-fry, healthy dinner, quick dinner, vegetable stir-fry, 20-minute recipe