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Quick Weeknight Stir-Fry Recipe with Tender Chicken and Crisp Veggies Made Easy

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A quick and easy stir-fry recipe featuring tender chicken and crisp vegetables, perfect for busy weeknights. Ready in under 20 minutes with simple ingredients and a savory, slightly sweet sauce.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1 cup bell peppers, thinly sliced (mix of red, yellow, and green)
  • 1 cup snap peas or snow peas
  • 1 medium carrot, julienned or thinly sliced
  • 1/2 medium sweet onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional)
  • 3 tablespoons soy sauce (low sodium if preferred)
  • 1 tablespoon oyster sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon brown sugar or honey
  • 1/4 cup chicken broth or water
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry for thickening)
  • Sesame seeds (optional garnish)
  • Chopped green onions (optional garnish)
  • Fresh cilantro leaves (optional garnish)

Instructions

  1. Marinate the chicken: In a medium bowl, combine thinly sliced chicken breast, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Toss to coat and let sit while preparing vegetables.
  2. Prepare the sauce: In a separate bowl, whisk together 3 tablespoons soy sauce, oyster sauce, rice vinegar, brown sugar, and chicken broth. Set aside. Mix cornstarch with water to create slurry.
  3. Chop the vegetables: Slice bell peppers, julienne carrots, trim snap peas, thinly slice onion, mince garlic, and grate ginger if using.
  4. Cook the chicken: Heat wok or skillet over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat. Add marinated chicken in a single layer, sear undisturbed for 2 minutes, then stir-fry until mostly cooked but still juicy. Remove chicken and set aside.
  5. Stir-fry the vegetables: Add more oil if needed. Stir-fry onions and carrots for about 2 minutes until slightly softened. Add bell peppers, snap peas, garlic, and ginger. Stir frequently to keep veggies crisp-tender.
  6. Combine and sauce: Return chicken to pan with vegetables. Stir sauce and pour over mixture. Toss to coat evenly. Add cornstarch slurry and stir continuously until sauce thickens and glazes chicken and veggies, about 1-2 minutes.
  7. Final touches: Remove from heat. Sprinkle with sesame seeds and chopped green onions if desired. Serve immediately over steamed rice or noodles.

Notes

Do not overcrowd the pan to avoid steaming instead of searing. Cook chicken and vegetables in batches if necessary. Use high heat and keep stirring frequently. Adjust sauce thickness by adding more cornstarch slurry or thinning with broth/water. Fresh vegetables maintain better texture than frozen. Reheat leftovers gently in a skillet to preserve crispness.

Nutrition

Keywords: quick stir-fry, chicken stir-fry, weeknight dinner, easy recipe, crisp vegetables, tender chicken, healthy meal

Find it online: https://sparklespoon.com/quick-weeknight-stir-fry-recipe-with-tender-chicken-and-crisp-veggies-made-easy/