Chicken And Vegetable Stir Fry

My husband and I were talking recently, and it dawned on us that we don’t eat nearly enough fruits and vegetables.  Our kids do well with their fruit and vegetable intake, but the both of us could definitely improve upon ours.  In an effort to introduce healthier options to our daily diet, I’ve been adding more vegetables wherever I can.  I recently made a ground chicken curry with the addition of a mountain of spinach (in my defense though, my mountain of spinach cooked down to a measly hill lol), whose recipe I will be sharing after a few more trial runs.

This chicken and vegetable stir fry is one of the ways I have upped our veggie game.

It’s chockfull of crunchy and vibrant vegetables, and is amazing on its own, or smothered over rice.  It comes together super fast (seriously, it cooks up in less than 20 minutes!), and can be customized based on whatever vegetables you happen to have.  I have just a few suggestions that you might find helpful before you make this-

• Prepare the stir fry sauce and vegetables before you start cooking.  Stir frys come together fast, so there isn’t much room to prep as you cook.  Your best bet is to have everything sliced and diced before you start.
• You can prepare the stir fry earlier in the day, and serve it later on.  Prepare everything as the recipe states, until you get to the part about adding the sauce.  Add the sauce to the chicken and vegetables right before serving, otherwise the veggies will soak in the sauce and you’ll be left with mushy vegetables and a dry stir fry.

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Chicken and Vegetable Stir Fry

Course Main Course

Cuisine American, Chinese

Keyword Chicken, Chinese, Healthy, Main Course, Vegetables

Servings 4 Servings

Ingredients

Stir Fry Sauce

• 2 tablespoons soy sauce
• 4 teaspoons cornstarch
• ¾ cup water
• 2 tablespoons honey
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil

Stir Fry

• 3 tablespoons neutral flavored oil, divided
• 1 pound boneless skinless chicken breast, cut into bite-size pieces
• Salt, to taste
• 1 ½ cups sliced carrots
• 1 small onion, sliced
• 2 ½ cups broccoli florets cut into bite-size pieces
• 1 ½ cups sugar snap peas
• 1 bell pepper, any color, sliced into long strips
• 4 cloves garlic, minced
• 1 tablespoon minced ginger

Garnish

• Crushed red pepper flakes
• Sliced spring onions

Instructions

Prepare Sauce

1. In a small bowl, whisk together soy sauce and cornstarch until smooth. Whisk in remaining ingredients and set aside.

Prepare Stir Fry

1. Heat 2 tablespoons oil in a large vessel over medium high heat. Add chicken, season with salt, and sauté until cooked through, about 6 minutes. Transfer the cooked chicken from the pan to a plate, leaving behind the oil.
2. Add remaining oil to the pan. Add carrots and onions and sauté for 4 minutes.
3. Add broccoli, snap peas, bell pepper, garlic, and ginger, and sauté for an additional 4 minutes. The goal is to cook the vegetables slightly, while retaining their color and crispness.
4. Add chicken and prepared sauce (give the sauce a little whisk before adding), and sauté until the sauce has thickened, up to 2 minutes.
5. Garnish as desired.

Recipe Notes

Prepare the stir fry sauce and vegetables before cooking. Stir frys come together fast, so there isn't much room to prep as you cook.
The stir fry can be prepared earlier, and be served later on. Prepare everything as the recipe states, until you get to the part about adding the sauce. Add the sauce to the chicken and vegetables right before serving, otherwise the vegetables will absorb the sauce and you'll be left with mushy vegetables and a dry stir fry.

Recipe adapted from Cooking Classy.