Stir-Fry Chicken with Vegetables
Stir-Fry Chicken with Vegetables is a vibrant, colorful dish that celebrates fresh ingredients and bold flavors. Perfect for a weeknight dinner, this recipe allows you to toss together chicken and a variety of vegetables in a quick and healthy manner. Whether you’re cooking for your family or just for yourself, this dish promises satisfaction and nourishment.
Why make this recipe?
Making Stir-Fry Chicken with Vegetables is a great way to enjoy a wholesome meal that is both delicious and nutritious. The combination of lean chicken and crunchy vegetables makes for a satisfying dish that you can whip up in no time. Plus, you can customize it by adding your favorite veggies or adjusting the sauces to suit your taste! 🥦🍗
How to prepare Stir-Fry Chicken with Vegetables
Ingredients:
- Chicken breast or thigh, thinly sliced 🍗
- Bell peppers (green), sliced 🫑
- Carrots, julienned 🥕
- Onion, chopped 🧅
- Garlic, minced 🧄
- Soy sauce 🥢
- Oyster sauce (optional) 🦪
- Sesame oil 🌰
- Cornstarch (for coating) 🌽
- Sesame seeds (for garnish) 🌱
- Cooked white rice (for serving) 🍚
Instructions:
- Prepare the Chicken: In a bowl, coat the thinly sliced chicken with cornstarch and a bit of soy sauce. This helps the chicken to stay tender and adds a nice texture.
- Heat the Wok: In a large wok or frying pan, heat sesame oil over medium-high heat until it’s hot.
- Cook the Chicken: Add the chicken to the hot wok, stirring frequently until it’s browned and cooked through. Remove the chicken and set it aside.
- Sauté the Vegetables: In the same wok, add a little more sesame oil if needed. Add the minced garlic and onion, sautéing until fragrant. Then, toss in the sliced bell peppers and julienned carrots. Stir-fry for about 3-4 minutes until the vegetables are just tender but still crisp.
- Combine Ingredients: Return the cooked chicken to the wok. Pour in the soy sauce and oyster sauce (if using), stirring everything together. Cook for another 1-2 minutes until the sauce coats everything.
- Serve: Sprinkle sesame seeds on top for added crunch and serve with warm cooked white rice.
How to serve Stir-Fry Chicken with Vegetables
This dish is best served hot, directly from the wok to your plate. Serve a generous portion over a bed of fluffy white rice 🍚 for a balanced meal. You can also add extra sesame seeds on top for presentation and a delightful crunch.
How to store Stir-Fry Chicken with Vegetables
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a pan over medium heat until heated through. You can also use a microwave for quick reheating.
Tips for preparing Stir-Fry Chicken with Vegetables
- Prep All Ingredients First: Stir-frying is a quick process. Have all your ingredients prepped and ready to go before you start cooking.
- Don’t Overcrowd the Pan: Cook in batches if necessary to avoid steaming the chicken and veggies instead of stir-frying.
- Adjust Spice Levels: If you like heat, consider adding chili flakes or fresh chilies while cooking.
Variations
- Add More Vegetables: Feel free to include broccoli, snap peas, or zucchini for extra nutrition.
- Protein Choices: Swap chicken for shrimp, tofu, or beef if you want to change things up.
- Noodle Option: Serve this stir-fry over cooked noodles instead of rice for a delightful variation! 🍜
FAQs
1. Can I make this recipe ahead of time? Yes! You can prepare the chicken and chop the vegetables in advance. Just cook everything right before serving.
2. Can I use frozen vegetables? Absolutely! Just make sure to thaw and drain them well before adding them to the wok.
3. Is it necessary to use oyster sauce? No, it’s optional! You can achieve a delicious flavor with just soy sauce, or substitute with an alternative like hoisin sauce if desired.
Enjoy your homemade Stir-Fry Chicken with Vegetables! It’s quick, delicious, and versatile—perfect for any night of the week! 🍽️✨