Description

This savory chicken and veggie stir-fry is a quick and flavorful weeknight meal featuring tender chicken, fresh vegetables, and a savory-sweet sauce served over fluffy rice.

Ingredients

2 boneless, skinless chicken breasts, thinly sliced

1 tablespoon olive oil

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 zucchini, sliced

1 carrot, julienned

2 cloves garlic, minced

1 tablespoon ginger, grated

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon honey

1 tablespoon cornstarch

1/4 cup water

2 cups cooked rice (white or brown)

Salt and pepper to taste

Fresh cilantro for garnish (optional)

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Instructions

Heat the olive oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the skillet and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set it aside.
In the same pan, add the bell peppers, zucchini, and carrots. Cook for 4-5 minutes, stirring occasionally, until the veggies are tender but still crisp.
Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes, until fragrant.
In a small bowl, whisk together the soy sauce, oyster sauce, honey, cornstarch, and water.
Return the cooked chicken to the skillet and pour the sauce over the chicken and vegetables. Stir everything together to coat evenly and cook for an additional 2-3 minutes until the sauce has thickened.
Season with salt and pepper to taste.
Serve the stir-fry over the cooked rice and garnish with fresh cilantro if desired.

Notes

Swap chicken for shrimp, beef, or tofu for variety.

Use any veggies on hand like broccoli or mushrooms.

Add red pepper flakes or chili for heat.

Store leftovers in the fridge for up to 3 days.

Reheat with a splash of water or soy sauce if dry.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 7g
Sodium: 720mg
Fat: 10g
Saturated Fat: 1.5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 28g
Cholesterol: 65mg