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The Colorful Chicken Veggie Stir-Fry is a vibrant and nutritious dish that brings together tender chicken and a medley of fresh vegetables, all tossed in a flavorful sauce. This recipe not only boasts a dazzling array of colors but also provides a balanced nutritional profile that makes it a perfect meal for busy weeknights or leisurely weekend dinners. With its quick preparation time and adaptability, this stir-fry can easily cater to varying tastes and dietary needs, ensuring that everyone at the table will find something to love.

Healthy Chicken Veggie Stir-Fry

Discover the vibrant and nutritious Colorful Chicken Veggie Stir-Fry, perfect for busy weeknights or leisurely weekends. This dish combines tender chicken with a medley of fresh vegetables, all cooked quickly to retain their flavors and nutrients. With endless customization options to suit personal tastes and dietary needs, it’s a healthy meal that everyone will love. Learn how to prepare this delightful stir-fry with our step-by-step guide and enjoy a burst of color on your dinner plate!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

2 tablespoons olive oil (divided)

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup snap peas, trimmed

1 medium carrot, julienned

4 green onions, chopped

3 cloves garlic, minced

1-inch piece ginger, grated

3 tablespoons low-sodium soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening)

Salt and pepper to taste

Cooked brown rice or quinoa for serving

Instructions
 

Prep the Chicken: Season the sliced chicken breasts with salt and pepper.

    Heat the Oil: In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

      Cook the Chicken: Add the chicken to the skillet and stir-fry for about 5-7 minutes, or until cooked through and lightly browned. Remove the chicken from the skillet and set aside.

        Stir-Fry the Veggies: In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Then, add the broccoli, bell peppers, snap peas, and carrots. Stir-fry for 5-6 minutes until the veggies are tender-crisp.

          Combine Ingredients: Return the cooked chicken to the skillet. In a small bowl, whisk together the soy sauce, honey (or maple syrup), and rice vinegar. Pour this mixture over the chicken and veggies, tossing everything to coat well.

            Thicken Sauce (Optional): If you prefer a thicker sauce, add the cornstarch mixture to the skillet and cook for an additional 1-2 minutes until the sauce has thickened.

              Finish Up: Stir in the chopped green onions and remove from heat. Taste and adjust seasoning as needed.

                Serve: Serve the chicken veggie stir-fry over a bed of cooked brown rice or quinoa for a wholesome meal.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4