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Healthy Chicken & Veggie Stir-Fry with Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 272 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Low Fat

Description

This Healthy Chicken & Veggie Stir-Fry with Rice is a quick and nutritious meal featuring tender chicken strips sautéed with vibrant vegetables in a flavorful homemade sauce. Served over brown or white rice, it’s a perfect weeknight dinner packed with protein, fiber, and vitamins, combining the deliciousness of Asian-inspired flavors with wholesome ingredients.

Ingredients

Protein

  • 2 boneless, skinless chicken breasts (cut into thin strips)

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)

Sauces & Oils

  • 1 tablespoon olive oil (for cooking)
  • 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)

Grains & Garnishes

  • 2 cups cooked brown rice or white rice
  • Sesame seeds (optional, for garnish)
  • Green onions (optional, for garnish)

Instructions

  1. 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.
  2. Stir-Fry the Vegetables: In the same skillet, add the broccoli, bell pepper, carrot, and zucchini. Stir-fry the vegetables for 4-5 minutes, until tender-crisp.
  3. Add Aromatics: Add the minced garlic and grated ginger to the vegetables and cook for an additional 1-2 minutes, until fragrant.
  4. Prepare the Sauce: While the vegetables cook, whisk together soy sauce, hoisin sauce, rice vinegar, honey or maple syrup, sesame oil, and red pepper flakes in a small bowl.
  5. Combine and Heat Through: Return the cooked chicken to the skillet, pour the sauce mixture over the chicken and vegetables, then stir to coat evenly. Cook for another 2-3 minutes to heat the mixture through and meld the flavors.
  6. Serve: Serve the stir-fry over cooked brown or white rice. Garnish with sesame seeds and sliced green onions if desired.

Notes

  • For a vegetarian option, substitute chicken with firm tofu or tempeh.
  • Adjust red pepper flakes to control the heat level.
  • Use low-sodium soy sauce to keep sodium content moderate.
  • For extra crunch, add water chestnuts or snap peas.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Find it online: https://slsrecipes.com/healthy-chicken-and-veggie-stir-fry-with-rice-recipe/