Chicken and Vegetable Stir-Fry
Indulge in a deliciously savory Chicken and Vegetable Stir-Fry that brings vibrant flavors and healthy ingredients to your dinner table. This quick and easy recipe showcases tender chicken pieces sautéed with colorful bell peppers, crunchy broccoli, and sweet snap peas, all tossed in a flavorful sauce made from fresh fruit juices and soy sauce. Perfect for busy weeknights, this stir-fry is not only nutritious but also customizable based on your favorite veggies. Serve it over steamed rice or quinoa for a wholesome meal that’s sure to satisfy the whole family.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Asian
Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1 cup broccoli florets
- 1 bell pepper (any color), sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons fruit juice (like orange or pineapple)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Olive oil for cooking
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat.
- Add the minced garlic and ginger; sauté for about 30 seconds until fragrant.
- Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Stir in the broccoli, bell pepper, and snap peas; cook for another 3-4 minutes until vegetables are tender-crisp.
- Pour in soy sauce and fruit juice, stirring well to coat everything evenly.
- Add the cornstarch mixture to thicken the sauce; cook for an additional minute.
- Serve hot over steamed rice or quinoa.
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
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