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Chicken ‘N Vegetable Stir Fry

Chicken 'N Vegetable Stir Fry recipe image
This Chicken 'N Vegetable Stir Fry is a comforting, home-style meal that comes together in under 40 minutes. The dish combines tender strips of boneless chicken with a colorful medley of broccoli, carrots, snow peas, and bell peppers. The secret to the flavor lies in the simple yet effective sauce made from onion soup mix, soy sauce, and a touch of rice vinegar, which thickens beautifully with cornstarch to coat every bite. It&# 226;ÂÂs a satisfying, protein-packed option that feels indulgent but remains relatively light. Perfect for busy weeknights, this stir fry pairs wonderfully with hot steamed rice and can be customized with whatever fresh veggies you have on hand. ItâÂÂs a reliable, crowd-pleasing recipe that delivers big flavor with minimal effort.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 370.7
Dietary: Diabetic
Description
This Chicken 'N Vegetable Stir Fry is a comforting, home-style meal that comes together in under 40 minutes. The dish combines tender strips of boneless chicken with a colorful medley of broccoli, carrots, snow peas, and bell peppers. The secret to the flavor lies in the simple yet effective sauce made from onion soup mix, soy sauce, and a touch of rice vinegar, which thickens beautifully with cornstarch to coat every bite. It&# 226;ÂÂs a satisfying, protein-packed option that feels indulgent but remains relatively light. Perfect for busy weeknights, this stir fry pairs wonderfully with hot steamed rice and can be customized with whatever fresh veggies you have on hand. ItâÂÂs a reliable, crowd-pleasing recipe that delivers big flavor with minimal effort.
Ingredients
  • 3 tablespoons Oil; 1 Envelope onion soup mix;
  • 1 lbs Boneless Chicken;cut into
  • 1 teaspoons Cornstarch;
Directions
  1. 1
    Cut the boneless chicken into thin, uniform strips for even cooking.
  2. 2
    Wash and prepare the vegetables: slice carrots thinly, cut broccoli into florets, trim snow peas, and slice the red or green pepper into strips.
  3. 3
    In a small bowl, whisk together the onion soup mix, cornstarch, ground ginger, water, soy sauce, and rice vinegar until smooth and lump-free.
  4. 4
    Heat the oil in a large skillet or wok over medium-high heat.
  5. 5
    Add the chicken strips to the hot skillet and cook, stirring frequently, until golden brown and cooked through, about 5-7 minutes.
  6. 6
    Add the prepared vegetables to the skillet with the chicken and stir-fry for 3-5 minutes until crisp-tender.
  7. 7
    Pour the sauce mixture into the skillet, stirring constantly to combine with the chicken and vegetables.
  8. 8
    Bring the mixture to a boil, then reduce heat and simmer uncovered for 5 minutes, stirring occasionally, until the sauce has thickened.
  9. 9
    Serve hot over steamed rice, garnished with sliced green onions and toasted sesame seeds if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 370.7kcal
% Daily Value *
Total Fat 24.9g39%
Saturated Fat 5.4g27%
Cholesterol 101.0mg34%
Sodium 93.1mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 30.6g62%

* 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, onion soup mix, quick dinner, weeknight meal, vegetable stir fry, easy chicken recipe, asian inspired, soy sauce, cornstarch slurry, broccoli, carrots, snow peas, bell pepper, rice vinegar, healthy dinner, family friendly, leftover friendly, skillet meal, comfort food, protein packed
Read it online: https://www.chefs-mate.com/recipe/chicken-n-vegetable-stir-fry-2/