Lot of nutritious and flavorful meal with this Healthy Chicken and Veggie Stir-Fry. Packed with lean protein from chicken and a variety of colorful vegetables, this dish is quick and easy to prepare, making it perfect for busy weeknights.
Ingredients:
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas, etc.), sliced
- 2 tablespoons soy sauce (low sodium recommended)
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch dissolved in 1/4 cup water
- Salt and pepper to taste
- Cooked brown rice or quinoa, for serving
- Sesame seeds and sliced green onions for garnish (optional)
Instructions:
- In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce, and sesame oil. Set aside.
- Heat a large skillet or wok over medium-high heat. Add a drizzle of oil and swirl to coat the pan.
- Add chicken slices to the skillet and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- In the same skillet, add a bit more oil if needed. Stir-fry minced garlic and grated ginger for about 30 seconds until fragrant.
- Add mixed vegetables to the skillet and stir-fry for 3-4 minutes until they are tender-crisp.
- Return the cooked chicken to the skillet. Pour in the sauce mixture and toss everything together until well combined.
- Stir in the cornstarch mixture to thicken the sauce. Cook for another 1-2 minutes until the sauce coats the chicken and vegetables evenly.
- Season with salt and pepper to taste.
- Remove from heat and serve the Healthy Chicken and Veggie Stir-Fry immediately over cooked brown rice or quinoa.
- Garnish with sesame seeds and sliced green onions if desired.
- Enjoy your nutritious and delicious stir-fry!
