Chicken Vegetable Stir-Fry

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Servings: 4 Difficulty: Intermediate
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A quick and savory weeknight dinner featuring tender chicken and crisp vegetables in a glossy sauce.
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This Chicken Vegetable Stir-Fry is a vibrant, healthy meal that comes together in under thirty minutes. Tender strips of chicken breast are wok-tossed with a colorful medley of broccoli, carrots, mushrooms, and celery, creating a delightful contrast of textures. The dish is bound by a light, savory sauce made from vegetable broth, soy sauce, and a hint of ginger, thickened perfectly with cornstarch. It’s an excellent way to use up fresh produce and offers a balanced, flavorful option for busy evenings. Serve it over steamed rice or noodles for a complete, satisfying meal that feels both comforting and light.

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Chicken Vegetable Stir-Fry

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 10.2

Description

This Chicken Vegetable Stir-Fry is a vibrant, healthy meal that comes together in under thirty minutes. Tender strips of chicken breast are wok-tossed with a colorful medley of broccoli, carrots, mushrooms, and celery, creating a delightful contrast of textures. The dish is bound by a light, savory sauce made from vegetable broth, soy sauce, and a hint of ginger, thickened perfectly with cornstarch. It&# 226;€™s an excellent way to use up fresh produce and offers a balanced, flavorful option for busy evenings. Serve it over steamed rice or noodles for a complete, satisfying meal that feels both comforting and light.

Ingredients

Directions

  1. In a small bowl, whisk together the cornstarch, ground ginger, vegetable broth, and soy sauce until completely smooth and free of lumps. Set aside.
  2. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
  3. Add half of the chicken strips to the hot oil and stir-fry for 3-4 minutes until browned and cooked through. Remove from the pan and set aside on a plate.
  4. Repeat the process with the remaining chicken strips, adding a little more oil if necessary, then remove and set aside with the first batch.
  5. Pour the remaining 1 tablespoon of oil into the wok. Add the garlic and mixed vegetables (broccoli, mushrooms, carrots, celery).
  6. Stir-fry the vegetables for 3-5 minutes until they are tender-crisp and bright in color.
  7. Return the cooked chicken and any accumulated juices to the wok with the vegetables.
  8. Give the sauce mixture a quick stir (as cornstarch settles) and pour it over the chicken and vegetables.
  9. Reduce heat to medium and stir constantly. Cook for 1-2 minutes until the sauce bubbles, thickens, and coats all the ingredients evenly.
  10. Remove from heat and serve immediately over steamed rice or noodles.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 10.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.2mg1%
Sodium 0.2mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken stir fry, vegetable stir fry, quick dinner, easy recipe, healthy meal, wok cooking, asian inspired, weeknight dinner, chicken breast, broccoli and carrots, soy sauce sauce, ginger flavor, rice bowl, family friendly, low carb option, protein packed, fresh vegetables, savory sauce, meal prep
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