Craving a quick, healthy, and incredibly flavorful meal? Look no further than this delicious chicken and vegetable stir-fry! This vibrant dish is packed with fresh, colorful vegetables and tender chicken, all tossed in a savory sauce that will tantalize your taste buds. Whether you're a seasoned cook or a kitchen novice, this recipe is surprisingly easy to master, requiring minimal ingredients and even less time. It's the perfect weeknight dinner solution, offering a satisfying and nutritious alternative to takeout.
This recipe is incredibly versatile; feel free to swap out vegetables based on your preferences and what's in season. From broccoli and carrots to bell peppers and snow peas, the possibilities are endless! Ready to dive into the culinary adventure? Let's get started with the step-by-step instructions below.
Tools Needed
- Knife
- Cutting board
- Bowl
- Wok or skillet
- Crinkle cutter (optional)
Ingredients
- Boneless, skinless chicken breast
- Cornstarch
- Baking soda
- Salt
- Water
- Avocado oil
- Snow peas
- Green squash
- Red bell pepper
- Red onions
- Broccoli
- Carrots
- Soy sauce
- Sugar
- Dark soy sauce
- Toasted sesame oil: a splash
- Minced garlic
- Grated ginger
- Chili flakes: a teaspoon (optional)
Step-by-Step Instructions
Step 1. Prepare the Chicken and Marinade
- Cut the chicken breast into thin slices.
- Marinate chicken with cornstarch, baking soda, salt, water, and avocado oil.
Step 2. Cook the Chicken and Vegetables
- trim snow peas, cut squash, bell pepper, onions, broccoli, and carrots.
- Heat avocado oil in a wok or skillet. Cook chicken in batches to avoid overcrowding.
- Blanch vegetables in boiling water for about 5 minutes.
- Add minced garlic and grated ginger to the wok and cook briefly.
- Add the cooked chicken and blanched vegetables to the wok.
- Add chili flakes (optional) and stir to combine.
Step 3. Make and Add the Sauce
- Mix water, soy sauce, sugar, cornstarch, dark soy sauce, and toasted sesame oil.
- Pour the slurry into the wok and cook until thickened.
Step 4. Serve
- Serve hot.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- Don't overcrowd the pan when cooking the chicken.
- Adjust the thickness of the vegetables according to your preference.
- Add chili flakes for extra heat (optional).
Nutrition
- Calories: approximately 400-500
- Fat: 15-25g
- Carbs: 40-50g
- Protein: 30-40g
FAQs
1. Can I use frozen vegetables in this stir-fry?
Absolutely! Just make sure to thaw them completely and pat them dry before adding them to the wok or pan to prevent steaming.
2. What can I substitute for the chicken?
Tofu, shrimp, or beef are all great alternatives. Adjust cooking time accordingly, as some proteins cook faster than others.
This chicken and vegetable stir-fry is a testament to the beauty of simple, fresh ingredients combined with bold flavors. Enjoy this quick and healthy meal any night of the week, and don't be afraid to experiment with different vegetables and sauces to create your own signature dish. Happy cooking!