Description
Savor the vibrant flavors of this easy chicken and vegetable recipe, perfect for a quick weeknight dinner or a delightful special occasion.
Ingredients
Scale
- 1 lb boneless chicken thighs
- 2 bell peppers (mixed colors)
- 1 medium zucchini
- 1 onion (yellow or sweet)
- 3 cloves garlic
- 2 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 1 inch fresh ginger
- red pepper flakes (optional)
Instructions
- Wash and chop the vegetables; slice bell peppers into strips and zucchini into half-moons. Mince garlic and grate ginger.
- Marinate chicken thighs in a bowl with soy sauce, sesame oil, garlic, ginger, and optional red pepper flakes for at least 20 minutes.
- Heat a large skillet over medium-high heat. Sear the marinated chicken for about 5-7 minutes per side until golden brown.
- Add bell peppers and zucchini to the skillet. Stir-fry for another 5-7 minutes until veggies are tender yet crisp.
- Drizzle more soy sauce if desired; stir well for another minute. Serve hot over rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 360
- Sugar: 6g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg
Keywords: Feel free to swap vegetables based on seasonal availability or personal preferences. Experiment with herbs like thyme or oregano for added flavor variations.