Name: Healthy Chicken & Veggie Stir-Fry with Rice Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 pound boneless, skinless chicken breast (cut into bite-sized pieces); 2 tablespoons low-sodium soy sauce; 1 tablespoon oyster sauce (optional); 1 tablespoon sesame oil (or olive oil); 1 tablespoon cornstarch; 1 tablespoon vegetable oil (for cooking); 1 red bell pepper (sliced); 1 yellow bell pepper (sliced); 1 cup broccoli florets; 1 cup snap peas; 2 carrots (thinly sliced); 2 cloves garlic (minced); 1 teaspoon fresh ginger (grated); 3 cups cooked brown rice; sesame seeds and chopped green onions for garnish

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If you’re on the lookout for a dish that’s equal parts colorful, nutritious, and packed with flavor, look no further than Healthy Chicken & Veggie Stir-Fry with Rice. This recipe is a weeknight hero—tender bites of chicken mingling with a rainbow of perfectly crisp veggies, all tied together with a savory sauce and served over hearty brown rice. It comes together fast, satisfies cravings for takeout-style comfort food, and is flexible enough to fit whatever veggies you’ve got in the fridge. Let’s dive in and make something truly delicious!

Healthy Chicken & Veggie Stir-Fry with Rice Recipe - Recipe Image

Ingredients You’ll Need

Simple, vibrant ingredients are the heart of this Healthy Chicken & Veggie Stir-Fry with Rice. Each one plays a crucial role, adding flavor, color, or extra nourishment. Here’s what you need—and why it matters!

Chicken breast: Lean, protein-rich, and gets wonderfully flavorful from the quick marinade.
Low-sodium soy sauce: Delivers deep umami notes while keeping the sodium in check.
Oyster sauce (optional): Adds a subtle sweetness and depth; perfect if you want extra richness.
Sesame oil (or olive oil): Brings aromatic, nutty flavor—sesame is classic, but olive oil is a good alternative.
Cornstarch: Helps the chicken brown beautifully and gives the sauce a slight silkiness.
Vegetable oil (for cooking): Ideal for high-heat stir-frying; keeps things from sticking.
Red bell pepper: Sweet and crunchy, it launches vibrant color into your stir-fry.
Yellow bell pepper: Adds sunny brightness and another layer of sweetness.
Broccoli florets: Bring bold green color and lots of fiber and vital nutrients.
Snap peas: Provide a juicy, fresh crunch you’ll love with every bite.
Carrots: Thinly sliced for gentle sweetness and extra color.
Garlic: The aromatic backbone; it infuses everything with mouthwatering scent and flavor.
Fresh ginger: Zests up the dish with a warm, spicy kick.
Cooked brown rice: Adds wholesome chew and earthy flavor; the perfect base for everything.
Sesame seeds and chopped green onions: These garnishes add crunch and a burst of color to finish things off.

How to Make Healthy Chicken & Veggie Stir-Fry with Rice

Step 1: Marinate the Chicken

Start by tossing your bite-sized chicken pieces with soy sauce, oyster sauce (if using), sesame oil, and cornstarch in a bowl. Stir everything until the chicken is well coated. Let it marinate for 10 to 15 minutes. This quick soak adds layers of flavor and helps the chicken turn extra tender—and it’s the secret to that irresistible takeout taste!

Step 2: Sear the Chicken

Heat up your largest skillet or wok over medium-high heat, then add the vegetable oil. Once it’s shimmering, add the marinated chicken in an even layer. Let it cook for about 5 to 6 minutes, stirring now and then, until the pieces are golden and cooked through. Scoop the chicken out of the pan and set it aside—don’t worry, we’ll bring it back soon.

Step 3: Stir-Fry the Veggies

In that same pan, drop in your minced garlic and grated ginger. When they release their gorgeous aroma (just 30 seconds or so), toss in the bell peppers, broccoli, snap peas, and carrots. Stir-fry for 4 to 5 minutes. You want the veggies to be just-tender, retaining plenty of bright color and a sweet crunch.

Step 4: Bring It All Together

Add the cooked chicken back to the pan with the veggies, tossing everything together so the juices and sauces unite. Cook for another 2 minutes, just until everything’s hot and gloriously coated. If things look a little dry, add a splash of water or chicken broth—this keeps the stir-fry glossy and perfect.

Step 5: Serve Over Rice and Garnish

Spoon the Healthy Chicken & Veggie Stir-Fry with Rice onto bowls of fluffy brown rice. Sprinkle with sesame seeds and a shower of chopped green onions. It’s ready for the table—fresh, colorful, and utterly satisfying!

How to Serve Healthy Chicken & Veggie Stir-Fry with Rice

Garnishes

Take your bowl to the next level with a generous sprinkle of toasted sesame seeds for a subtle crunch, and a handful of finely chopped green onions for pops of color and a zippy flavor. If you enjoy heat, a few thinly sliced red chilies add a delightful fiery touch.

Side Dishes

Healthy Chicken & Veggie Stir-Fry with Rice is plenty hearty on its own, but it pairs beautifully with light starters like a cucumber salad or chilled edamame. For bigger appetites, serve with a bowl of miso soup or extra steamed vegetables to round out the meal.

Creative Ways to Present

Think outside the bowl! Try wrapping the stir-fry, sans rice, in crisp lettuce cups for a fun finger-food twist. Or, serve everything family-style on a large platter, letting everyone build their own perfect plate. This Healthy Chicken & Veggie Stir-Fry with Rice also shines packed into meal prep containers for vibrant lunches all week.

Make Ahead and Storage

Storing Leftovers

Leftover Healthy Chicken & Veggie Stir-Fry with Rice keeps beautifully in the fridge. Store it in an airtight container for up to 4 days—the veggies may soften a touch, but all those flavors will have melded to perfection.

Freezing

If you want to stock up on easy meals, freeze your cooled stir-fry (rice included) in freezer-safe containers. It’ll keep well for up to 2 months. Thaw overnight in the fridge for the best texture, especially for the veggies.

Reheating

To bring things back to life, warm your stir-fry gently in a skillet over medium heat, adding a splash of water or broth to loosen things up. Alternatively, microwave it (loosely covered) until steaming hot. Stay close—overheating can make veggies mushy.

FAQs

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs offer a richer flavor and a juicier texture. Just trim any excess fat and follow the same instructions. The Healthy Chicken & Veggie Stir-Fry with Rice will be just as delicious, if not more so.

What other vegetables can I add?

This stir-fry is endlessly customizable. Swap in zucchini, mushrooms, baby corn, or even spinach—whatever’s fresh and in your crisper drawer. The key is to cut everything into uniform pieces so they cook evenly.

Can I make this dish gluten-free?

Yes! Simply use tamari or coconut aminos in place of soy sauce, and ensure your oyster sauce (if using) is gluten-free. Everything else in Healthy Chicken & Veggie Stir-Fry with Rice is naturally gluten-free.

Is this recipe suitable for meal prep?

This is a meal prep superstar! Divide Healthy Chicken & Veggie Stir-Fry with Rice among containers, let cool, then refrigerate for grab-and-go lunches or dinners. The flavors only improve as they mingle together.

How can I add more heat to this stir-fry?

Spice lovers can add red pepper flakes, chili garlic sauce, or sliced fresh chili directly to the pan, or drizzle a little Sriracha over the finished dish. Feel free to tailor the heat level to your taste!

Final Thoughts

There you have it—a vibrant, wholesome meal that’s as easy as it is satisfying. Healthy Chicken & Veggie Stir-Fry with Rice brings big flavor, tons of color, and plenty of nutrition to your table in just about 30 minutes. Try it out, have fun with your favorite combinations, and enjoy every bite!

Healthy Chicken & Veggie Stir-Fry with Rice Recipe

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4.8 from 9 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A quick and delicious recipe for Healthy Chicken & Veggie Stir-Fry with Rice. This Asian-inspired dish is loaded with colorful vegetables, tender chicken, and flavorful seasonings, served over a bed of brown rice.

Ingredients

Scale

For the Chicken:

1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce (optional)
1 tablespoon sesame oil (or olive oil)
1 tablespoon cornstarch
1 tablespoon vegetable oil (for cooking)

For the Stir-Fry:

1 red bell pepper (sliced)
1 yellow bell pepper (sliced)
1 cup broccoli florets
1 cup snap peas
2 carrots (thinly sliced)
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated)

For Serving:

3 cups cooked brown rice
sesame seeds and chopped green onions for garnish

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Instructions

Marinate the Chicken: In a bowl, combine the chicken, soy sauce, oyster sauce (if using), sesame oil, and cornstarch. Mix well and set aside to marinate for 10–15 minutes.
Cook the Chicken: Heat vegetable oil in a skillet or wok over medium-high heat. Add chicken and cook for 5–6 minutes until cooked through. Remove from pan and set aside.
Stir-Fry: In the same pan, add garlic, ginger, and all vegetables. Stir-fry for 4–5 minutes until just tender. Return chicken to the pan, toss together, and cook for an additional 2 minutes.
Serve: Serve hot over brown rice, garnished with sesame seeds and green onions.

Notes

You can swap the veggies for zucchini, mushrooms, or baby corn. For a spicier version, add chili garlic sauce or red pepper flakes. Meal prep friendly and reheats well.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired