Description
Stir-fry vegetables with chicken is a quick and nutritious dish that delivers bold flavors in just 30 minutes. This vibrant recipe features tender pieces of boneless skinless chicken breast sautéed with a colorful mix of fresh vegetables like bell peppers, broccoli, and carrots. Coated in a savory blend of low-sodium soy sauce and minced garlic, this meal not only satisfies your hunger but also pleases the eyes with its beautiful presentation. Perfect for busy weeknights or casual gatherings, you can easily customize the stir-fry by incorporating your favorite veggies or proteins. Serve it over fluffy rice or noodles for a wholesome dinner that families will adore.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, sliced
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
- 3 cloves garlic, minced
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon vegetable oil
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the sliced chicken and cook until golden brown (5-7 minutes).
- Add mixed vegetables and cook until tender-crisp (3-5 minutes).
- Pour in the soy sauce, stir to coat, and season as desired.
- Serve hot over rice or noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 90mg