Description
Chicken Stir-Fry with Rice is a vibrant, flavor-packed dish that can be prepared in just 30 minutes, making it an ideal choice for busy weeknights.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh vegetables (bell peppers, broccoli, snap peas)
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch (for the sauce)
- Cooked rice (for serving)
Instructions
- Prepare by washing and chopping vegetables into bite-sized pieces; cut chicken into strips.
- Marinate the chicken in a bowl with soy sauce and minced garlic for at least 10 minutes.
- Heat sesame oil in a wok over medium-high heat until shimmering.
- Add marinated chicken; stir-fry until golden brown (5-7 minutes).
- Toss in the vegetables and stir-fry until tender yet crisp (3-5 minutes).
- Mix cornstarch with water and pour into the wok; cook for another 2 minutes until thickened.
- Serve hot over cooked rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate (350g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Use seasonal vegetables for the freshest taste. For extra spice, add red pepper flakes or sriracha while cooking. Leftovers can be stored in an airtight container in the fridge for up to three days.