Description
Speedy Chicken Veggie Stir-Fry delivers a quick, flavor-packed dinner solution for busy home cooks. Crisp vegetables and tender chicken dance together in a savory sauce, promising a delicious meal you can whip up faster than ordering takeout.
Ingredients
Scale
Protein:
- 1 lb (454 grams) protein of choice (chicken breast, tofu, shrimp, or thinly sliced beef)
Vegetables:
- 1 cup (150 grams) broccoli florets
- 1 red bell pepper, diced
- 1 medium carrot, sliced
- 1/2 cup (75 grams) peas
Seasonings and Garnishes:
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon (15 milliliters) oil (for cooking)
- 1 teaspoon sesame seeds (for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- Gather and prepare all ingredients by chopping vegetables and protein into uniform, bite-sized pieces to ensure even cooking and quick preparation.
- Create the stir-fry sauce by whisking together ingredients in a small bowl, allowing flavors to meld while prepping other components.
- Heat a large wok or skillet to medium-high temperature, adding a thin layer of oil to prevent sticking and enable proper caramelization.
- Cook the protein rapidly, stirring constantly for 4-5 minutes until it reaches a golden exterior and is completely cooked through, then transfer to a separate plate.
- In the same pan, introduce vegetables sequentially, starting with harder varieties like carrots and broccoli, stir-frying for 3-4 minutes to maintain a crisp texture.
- Incorporate aromatic ingredients such as minced garlic and ginger, allowing them to release their fragrant oils for approximately 30-45 seconds.
- Reintroduce the cooked protein to the vegetable mixture, creating a harmonious blend of textures and flavors.
- Pour the prepared sauce over the ingredients, gently tossing to ensure complete and even coating within 1-2 minutes of simmering.
- Remove from heat immediately to prevent overcooking, then garnish with toasted sesame seeds and fresh cilantro for added depth and visual appeal.
- Serve piping hot atop steamed rice or noodles, creating a complete and satisfying meal in under 20 minutes.
Notes
- Customize protein choice by swapping chicken with tofu, shrimp, beef, or plant-based alternatives for dietary preferences.
- Chop vegetables uniformly to ensure even cooking and consistent texture throughout the stir-fry.
- Use high heat and keep ingredients moving constantly to prevent burning and maintain crisp vegetable texture.
- Prepare sauce and pre-cut ingredients beforehand to streamline the quick cooking process and reduce kitchen stress.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 4 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg