Description
This Healthy Chicken & Veggie Stir-Fry with Rice is packed with lean chicken, fresh vegetables, and a savory sauce that brings all the flavors together. It’s a light and nutritious meal that’s easy to prepare and perfect for a weeknight dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (cut into thin strips)
- 1 tablespoon olive oil (for cooking)
- 1 cup broccoli florets
- 1 red bell pepper (sliced)
- 1 carrot (julienned)
- 1 small zucchini (sliced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups cooked brown rice or white rice
- Sesame seeds (optional, for garnish)
- Green onions (optional, for garnish)
Instructions
- Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook for 6-7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the broccoli, bell pepper, carrot, and zucchini. Stir-fry the vegetables for 4-5 minutes, until tender-crisp.
- Add the garlic and ginger to the vegetables and cook for an additional 1-2 minutes, until fragrant.
- While the vegetables are cooking, in a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey (or maple syrup), sesame oil, and red pepper flakes.
- Return the chicken to the skillet, and pour the sauce mixture over the chicken and vegetables. Stir to coat everything evenly and cook for another 2-3 minutes to heat through.
- Serve the stir-fry over the cooked rice and garnish with sesame seeds and green onions, if desired.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- You can swap the veggies based on what you have on hand, such as using snap peas, mushrooms, or baby corn.
- If you want extra protein, you can add a handful of edamame or tofu to the stir-fry.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stir-frying
- Cuisine: Asian, Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 375
- Sugar: 12g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg