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–+ servings

Easy Chicken and Veggie Stir Fry

Print Recipe
Course Dinner
Keyword chicken, brown rice, quick healthy recipes, broccoli, quick dinner
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4
Calories 670

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: 670kcal | Carbohydrates: 106g | Protein: 39g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 999mg | Potassium: 1474mg | Fiber: 10g | Sugar: 15g | Vitamin A: 14043IU | Vitamin C: 154mg | Calcium: 141mg | Iron: 5mg