Description
A quick and healthy chicken and vegetable stir-fry recipe featuring colorful veggies and a flavorful savory-sweet sauce, served over brown or white rice. Perfect for a nutritious weeknight dinner ready in just 30 minutes.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon olive oil (for cooking)
Vegetables
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 small zucchini, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Sauce
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
To Serve
- 2 cups cooked brown rice or white rice
- Sesame seeds (optional, for garnish)
- Green onions (optional, for garnish)
Instructions
- Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 6-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Stir-fry Vegetables: In the same skillet, add the broccoli, red bell pepper, carrot, and zucchini. Stir-fry the vegetables for 4-5 minutes until tender-crisp.
- Add Aromatics: Add the minced garlic and grated ginger to the vegetables and cook for an additional 1-2 minutes until fragrant.
- Prepare Sauce: While the vegetables are cooking, whisk together the soy sauce, hoisin sauce, rice vinegar, honey or maple syrup, sesame oil, and red pepper flakes in a small bowl.
- Combine and Heat Through: Return the cooked chicken to the skillet. Pour the sauce mixture over the chicken and vegetables, stirring well to coat everything evenly. Cook for another 2-3 minutes to heat through and allow flavors to meld.
- Serve: Spoon the hot stir-fry over cooked brown or white rice. Garnish with sesame seeds and sliced green onions, if desired, before serving.
Notes
- Use brown rice for added fiber and nutrients, or white rice for a milder taste and quicker cooking.
- Feel free to substitute or add other vegetables like snap peas, mushrooms, or baby corn.
- Adjust the amount of red pepper flakes to control the spiciness.
- For a vegan version, substitute chicken with tofu and use vegan hoisin sauce.
- Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
