When it comes to a fast, wholesome, and delicious meal, it’s tough to top the versatility of a Chicken and Vegetable Stir-Fry. This dish marries the lean protein power of chicken with a vibrant medley of vegetables, all cooked to perfection in a sizzling stir-fry. Whether you’re a fitness enthusiast looking for a balanced meal or a busy individual in need of a quick, nutritious dinner, this recipe has you covered. Join us as we dive into the world of stir-fry, a culinary adventure that promises a satisfying combination of flavors and nutrients in every bite.
Ingredients:
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 2 cups of mixed vegetables (e.g., broccoli, bell peppers, snap peas, carrots)
- 2 cloves of garlic, minced
- 2 tablespoons of low-sodium soy sauce
- 1 tablespoon of olive oil
- 1 teaspoon of ginger, grated
- Cooked brown rice or quinoa for serving
Instructions:
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken strips and cook until they are no longer pink, about 5-7 minutes. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and ginger, then stir for about 30 seconds.
- Add the mixed vegetables and stir-fry for 3-4 minutes until they are tender-crisp.
- Return the cooked chicken to the skillet and add the soy sauce. Stir-fry for another 2 minutes.
- Serve the chicken and vegetable stir-fry over cooked brown rice or quinoa for a balanced meal rich in protein and vegetables.
Approximate Calories per serving (excluding rice or quinoa): 250–300 calories (varies based on portion size and ingredient quantities)
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