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Healthy Chicken & Veggie Stir-Fry with Rice


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  • Author: Olivia
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

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

  1. 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.
  2. In the same skillet, add the broccoli, bell pepper, carrot, and zucchini. Stir-fry the vegetables for 4-5 minutes, until tender-crisp.
  3. Add the garlic and ginger to the vegetables and cook for an additional 1-2 minutes, until fragrant.
  4. 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.
  5. 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.
  6. 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