This Jade and Ruby Stir-Fry is a colorful and satisfying dish that brings the energy of a restaurant wok to your home kitchen. The name reflects the bright green broccoli (jade) and deep red bell peppers (ruby) that dance alongside tender chicken breast and earthy mushrooms. Cooked quickly over high heat, the vegetables retain their crunch and vibrant colors, while the chicken remains juicy and succulent. The simple stir-fry sauce ties everything together with a savory umami kick, enhanced by a hint of heat from crushed red pepper. It’s an excellent choice for a healthy weeknight dinner, pairing perfectly with steamed rice or noodles. With minimal prep time and common pantry staples, this recipe is a reliable favorite for busy cooks looking for a nutritious, flavorful meal that comes together in under 30 minutes.
Jade And Ruby Stir-Fry
Description
This Jade and Ruby Stir-Fry is a colorful and satisfying dish that brings the energy of a restaurant wok to your home kitchen. The name reflects the bright green broccoli (jade) and deep red bell peppers (ruby) that dance alongside tender chicken breast and earthy mushrooms. Cooked quickly over high heat, the vegetables retain their crunch and vibrant colors, while the chicken remains juicy and succulent. The simple stir-fry sauce ties everything together with a savory umami kick, enhanced by a hint of heat from crushed red pepper. It&# 226;ÂÂs an excellent choice for a healthy weeknight dinner, pairing perfectly with steamed rice or noodles. With minimal prep time and common pantry staples, this recipe is a reliable favorite for busy cooks looking for a nutritious, flavorful meal that comes together in under 30 minutes.Ingredients
Directions
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Cut the chicken breast into 1-inch squares.
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Trim the broccoli, cutting florets into bite-size pieces.
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Peel the broccoli stalks and cut crosswise into 1/4-inch thick slices.
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Core, seed, and chunk the red bell peppers.
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Clean and quarter the mushrooms.
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Chunk the onion.
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In a hot wok or large skillet over high heat, heat 1 tablespoon of the vegetable oil.
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Add the chicken and stir-fry for 1 minute until lightly browned.
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Add the broccoli florets, broccoli stalks, and onion; stir-fry for 1 minute.
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Add the water, cover the wok, and cook for 2 minutes, stirring once halfway through.
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Add the red bell peppers and mushrooms.
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Stir-fry for 2 minutes until vegetables are tender-crisp.
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Stir in the stir-fry sauce and crushed red pepper.
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Cook, stirring constantly, until the chicken and vegetables are evenly coated with sauce and heated through.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 61.9kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.4g2%
- Cholesterol 31.9mg11%
- Sodium 27.8mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 11.6g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure your wok or skillet is very hot before adding oil to achieve a good sear on the chicken and prevent sticking.
Keep the ingredients prepped and within reach before you start cooking, as stir-frying happens quickly.
You can substitute the broccoli with snow peas or snap peas for a different texture.
If you prefer a spicier dish, increase the crushed red pepper to 1/2 teaspoon or add a dash of sriracha.
Serve immediately over steamed jasmine rice or egg noodles to soak up the flavorful sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore moisture.
