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–+ servings

Easy Chicken and Vegetable Stir Fry

Brenda Lanzilli
Chicken and Vegetable Stir-Fry is bursting with flavors and packed with wholesome goodness. Perfect for a quick and easy weeknight meal that the whole family will love. Feel free to swap out veggies based on what’s in your fridge or customize the sauce to your taste!
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Dinner
Cuisine Asian
Servings 4
Calories 447 kcal

Ingredients
  

  • 2 lbs chicken breast sliced thinly
  • 2 tbsp veg oil
  • ½ yellow onion chopped
  • red bell pepper chopped
  • 2 cups chopped broccoli florets
  • 8 oz mushroom chopped
  • 1 cup sugar snap peas- halved
  • Salt and pepper to season meat
  • ¼ cup soy
  • ¼ cup water
  • ⅛ cup honey
  • 1 tbsp cornstarch plus 2 tbsp water
  • 1 tbsp sesame oil
  • 1 tbsp rice wine vinegar
  • 1 tsp sriracha

Instructions
 

  • In a small mixing bowl, whisk together cornstarch and water. Add ¼ cup water, soy sauce, honey, and toasted sesame oil, sriracha, rice wine vinegar and whisk to combine. Set aside.
  • Add one tablespoon of vegetable oil to a large skillet or wok and heat over medium-high heat.
  • Add chicken (sliced and seasoned with salt and pepper). Don’t add all at once. You will need to sear in batches to get a good sear on the chicken. Cook for 3 to 5 minutes, or until cooked through. Remove from skillet and set in large bowl. Repeat the process until all the chicken has been seared.
  • Add the remaining tablespoon of oil to the skillet. Add the onion and peppers. Cook for 3-5 minutes and reserve in a large bowl with the chicken.
  • Add mushrooms to skillet, brown and reserve in the same large bowl.
  • Add broccoli and sugar snap peas, sear for 3 minutes then add 2-3 tbsp of water to steam them for an additional 3 minutes until they are crisp-tender.
  • Add all contents from the large bowl (chicken and veggies) back to skillet. Whisk stir-fry sauce to pick up any cornstarch that has settled on bottom of bowl then pour over chicken and vegetables and stir gently to combine.
  • Let the sauce bubble and boil while stirring occasionally, so the sauce thickens and coats the chicken and vegetables as you toss it all together.
  • Remove from heat and serve immediately.

Nutrition

Calories: 447kcalCarbohydrates: 21gProtein: 52gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 145mgSodium: 320mgPotassium: 1252mgFiber: 4gSugar: 13gVitamin A: 678IUVitamin C: 61mgCalcium: 70mgIron: 2mg
Keyword asian recipes, chicken, Stir Fry, vegetable
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