Description
A delicious and nutritious recipe for Healthy Chicken & Veggie Stir-Fry with Rice that’s easy to make and packed with flavor. This Asian-inspired dish is perfect for a quick weeknight dinner.
Ingredients
Scale
Marinated Chicken:
- 1 pound boneless, skinless chicken breast, cut into thin strips
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
Stir-Fry:
- 1 tablespoon olive oil or sesame oil
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas or green beans
- 1 carrot, julienned
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons low-sodium soy sauce (for sauce)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- 2 cups cooked brown or jasmine rice
- Sliced green onions and sesame seeds for garnish
Instructions
- Marinate Chicken: Toss chicken strips with soy sauce and cornstarch. Marinate for 10–15 minutes.
- Cook Chicken: Heat oil in a skillet, cook chicken until browned. Set aside.
- Prepare Vegetables: Sauté garlic and ginger, then add vegetables. Stir-fry until tender.
- Make Sauce: Mix soy sauce, oyster sauce, rice vinegar, and honey.
- Combine Ingredients: Add chicken back to the pan, pour in sauce, and cook until heated through.
- Serve: Serve stir-fry over rice. Garnish with green onions and sesame seeds.
Notes
- Use a variety of vegetables like zucchini, mushrooms, or cabbage.
- Make it gluten-free by using tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1¼ cups stir-fry with ½ cup rice
- Calories: 380
- Sugar: 6g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg
