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
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
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 490mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
