Introduction
This delicious stir-fry recipe brings together tender chicken and vibrant vegetables, coated in a flavorful sauce. It’s a quick and healthy meal that can be served over rice or noodles, making it perfect for busy weeknights or a satisfying dish any day of the week.
Detailed Ingredients with measures
For the Chicken and Vegetables:
– 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
– 1 tablespoon sesame oil
– 1 medium zucchini, sliced into half-moons
– 1 red bell pepper, sliced
– 1 cup shredded carrots
– 1 cup broccoli florets
– 2 cloves garlic, minced
– 1 teaspoon fresh ginger, grated
For the Stir-Fry Sauce:
– 1/4 cup low-sodium soy sauce
– 1/4 cup chicken broth
– 1 tablespoon honey
– 1 tablespoon cornstarch
– 1 teaspoon rice vinegar
– 1 teaspoon sriracha sauce (optional, for heat)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Now that you’re equipped with this easy-to-follow stir-fry recipe, gather your ingredients and get cooking! Enjoy the burst of flavors and colors in this delightful dish.
Detailed Directions and Instructions
Prepare the Sauce
In a small bowl, whisk together the soy sauce, chicken broth, honey, cornstarch, rice vinegar, and sriracha (if using) until smooth. Set aside.
Cook the Chicken
Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they are browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Stir-Fry the Vegetables
In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Add the broccoli florets and shredded carrots. Stir-fry for 2-3 minutes until they begin to soften. Add the red bell pepper and zucchini slices. Continue to stir-fry for another 2-3 minutes until all the vegetables are tender-crisp.
Combine and Cook
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and vegetables. Stir well to combine and cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the ingredients evenly.
Serve
Remove from heat and serve the stir-fry over cooked rice or noodles, if desired. Garnish with sesame seeds or chopped green onions for added flavor.
Notes
Chicken Preparation
Ensure chicken is cut into even-sized pieces for consistent cooking.
Vegetable Substitutions
Feel free to substitute or add other vegetables such as snap peas, mushrooms, or bell peppers to suit your taste.
Sauce Variations
Adjust the level of sweetness and spiciness in the sauce according to preference by varying the amount of honey and sriracha.
Serving Suggestions
This dish pairs well with brown rice, white rice, or noodles. Consider adding chopped nuts for extra crunch and nutrition.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.
Cook techniques
Preparing the Sauce
Whisk together soy sauce, chicken broth, honey, cornstarch, rice vinegar, and sriracha in a small bowl until smooth.
Cooking the Chicken
Heat sesame oil in a skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes.
Stir-Frying Vegetables
Sauté minced garlic and grated ginger in the skillet for about 30 seconds. Add broccoli and carrots, stir-fry for 2-3 minutes, then add bell pepper and zucchini, cooking until tender-crisp.
Combining Ingredients
Return the cooked chicken to the skillet, pour the prepared sauce over, and stir well to combine. Cook for an additional 2-3 minutes for the sauce to thicken.
Serving Suggestions
Serve the stir-fry over cooked rice or noodles, garnishing with sesame seeds or chopped green onions.
FAQ
Can I use other vegetables in the stir-fry?
Yes, you can substitute or add other vegetables such as snow peas, mushrooms, or bean sprouts based on your preference.
Is it possible to use oil other than sesame oil?
Certainly! You can use vegetable oil, olive oil, or any other cooking oil you prefer.
Can I make this dish gluten-free?
Yes, you can substitute low-sodium soy sauce with tamari or a gluten-free soy sauce alternative.
What can I use instead of chicken?
You can replace chicken with tofu, shrimp, or beef, adjusting the cooking time accordingly.
How can I adjust the spice level?
You can increase or decrease the amount of sriracha sauce based on your heat preference or omit it entirely for a milder flavor.
Conclusion
The Chicken and Vegetable Stir-Fry is a delicious and healthy meal packed with protein and vibrant vegetables. The combination of sesame oil, fresh ginger, and garlic enhances the flavors, while the stir-fry sauce ties everything together beautifully. This dish is not only quick to prepare but also versatile, making it perfect for busy weeknight dinners.
More recipes suggestions and combination
Beef and Broccoli Stir-Fry
Swap the chicken for thinly sliced beef and follow the same cooking process for a hearty variation.
Tofu and Vegetable Stir-Fry
Use firm tofu instead of chicken for a plant-based option. Ensure to press the tofu to remove excess moisture before cooking.
Shrimp Stir-Fry with Snow Peas
Substitute chicken with shrimp and add snow peas for a light and flavorful seafood stir-fry.
Chicken Cashew Stir-Fry
Incorporate roasted cashews for added crunch and a nutty flavor that complements the chicken and vegetables.
Mixed Vegetable Stir-Fry
Experiment with other vegetables like snap peas, bell peppers in different colors, or mushrooms for variety and nutrition.
Spicy Chicken and Pineapple Stir-Fry
Add chunks of fresh pineapple and extra sriracha for a sweet and spicy twist.
Garlic Soy Chicken Thighs
Use chicken thighs instead of breasts for richer flavor and cook them with similar seasonings and vegetables.
Quinoa Stir-Fry Bowl
Serve the chicken and vegetables over cooked quinoa instead of rice or noodles for a nutritious grain option.
