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Easy Chicken and Veggie Stir Fry

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Course: Dinner
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 670kcal

Ingredients

  • 12 oz. broccoli florets (frozen or fresh)
  • 8 oz. sugar snap peas (frozen or fresh)
  • 10 oz. shredded carrots (fresh)
  • 1 red bell pepper (cut into strips)
  • 1 Tbsp. sesame oil
  • 1 lb. chicken breast (cut into bite-sized pieces)
  • 2 cups brown rice (cooked)
  • Salt and pepper

FOR THE STIR FRY SAUCE:

  • 2 Tbsp. cornstarch
  • 2/3 cup low-sodium chicken broth (or water)
  • 1/3 cup reduced-sodium soy sauce
  • 2 Tbsp. honey
  • 1 Tbsp. rice vinegar
  • 3 cloves garlic cloves, minced
  • 1 tsp. ginger paste
  • 1/4 tsp. red pepper flakes (optional)

Instructions

FOR THE STIR FRY SAUCE:

  • Add the cornstarch and half the chicken broth to a small mixing bowl, then whisk to combine. Add the remaining ingredients, stir to combine and set aside.

FOR THE VEGETABLES:

  • Add a couple inches of water into a medium-sized pot, then place a steamer basket inside. Add the broccoli, sugar snap peas, bell pepper strips, shredded carrots to the basket, then turn the heat to high. Once the water is boiling, place a lid on top, turn the heat down to low and steam until the broccoli is tender, 5-7 minutes. Set aside.

FOR THE STIR FRY:

  • In a large skillet, heat the sesame oil over high heat just until hot — do not burn the sesame oil. Once hot, add the chicken and spread into an even layer in the bottom of the skillet. Season with salt and pepper, then let the chicken sit and sear undisturbed until golden brown on the bottom, 1-2 minutes. Stir fry until the chicken is nearly cooked through, 2-3 more minutes.
  • Turn the heat down slightly, then give the stir fry sauce another stir to ensure the cornstarch has not settled into the bottom of the bowl. Pour the sauce into the pan, then stir with a spatula until the sauce has slightly thickened and reduced, 1-2 minutes, turning the heat down if necessary.
  • Add steamed vegetables to the pan and cook 1-2 minutes.
  • Remove the pan from the heat.
  • Serve over cooked brown rice and enjoy!

Nutrition

Calories: 670kcalCarbohydrates: 106gProtein: 39gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mgSodium: 999mgPotassium: 1474mgFiber: 10gSugar: 15gVitamin A: 14043IUVitamin C: 154mgCalcium: 141mgIron: 5mg
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Calories are not listed

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Sorry you can see the calories if you go to print them.

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Nutrition Facts
Easy Chicken and Veggie Stir Fry
Amount per Serving
Calories
670
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
3
g
Cholesterol
 
73
mg
24
%
Sodium
 
999
mg
43
%
Potassium
 
1474
mg
42
%
Carbohydrates
 
106
g
35
%
Fiber
 
10
g
42
%
Sugar
 
15
g
17
%
Protein
 
39
g
78
%
Vitamin A
 
14043
IU
281
%
Vitamin C
 
154
mg
187
%
Calcium
 
141
mg
14
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.