Indulge in the vibrant flavors of our Chicken Stir-Fry, a perfect blend of juicy chicken pieces, crisp vegetables, and a savory sauce that dances on your palate. This quick and easy recipe promises a delightful meal that’s both nourishing and satisfying, ideal for busy weeknights or a nutritious family dinner. Each bite is packed with colorful veggies and tender chicken, all stir-fried to perfection and ready in minutes. Experience the joy of homemade stir-fry tonight and turn your dinner into a special occasion! Don’t just cook—create with our Chicken Stir-Fry recipe.
Estimated Cooking Time:
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Serving Size: 6 servings
Ingredients:
- 4 cups water
- 2 cups white rice
- ⅔ cup soy sauce
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- ¼ teaspoon red pepper flakes
- 3 skinless, boneless chicken breast halves, thinly sliced
- 2 tablespoons sesame oil, divided
- 1 head broccoli, broken into florets
- 1 onion, cut into large chunks
- 1 cup sliced carrots
- 1 (8 ounce) can sliced water chestnuts, drained
- 1 green bell pepper, cut into matchsticks
Cooking Instructions
- Step 1: Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
- Step 2: Meanwhile, combine soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl; stir until smooth. Stir in ginger, garlic, and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
- Step 3: Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir until just tender, about 5 minutes. Transfer vegetables into a dish; set aside.
- Step 4: Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side; stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender, 5 to 7 minutes. Serve over rice.
Nutrition Facts
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 700 | |
| % Daily Value * | |
| Total Fat 12g | 16% |
| Saturated Fat 3g | 14% |
| Cholesterol 161mg | 54% |
| Sodium 1790mg | 78% |
| Total Carbohydrate 77g | 28% |
| Dietary Fiber 5g | 18% |
| Total Sugars 14g | |
| Protein 68g | 135% |
| Vitamin C 66mg | 73% |
| Calcium 109mg | 8% |
| Iron 6mg | 34% |
| Potassium 1001mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
