Chicken and Veggie Stir Fry
An easy at-home version of your favorite Chinese takeout. A homemade stir fry sauce that’s full of flavor gently coats perfectly cooked chicken and fresh vegetables in this delish dish.
Servings: 4 people
Calories: 624kcal
Ingredients
For the marinade/sauce:
- ½ cup soy sauce (low sodium if you prefer!)
- ¼ cup brown sugar
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 1 tsp. grated ginger
For the stir fry:
- 2 pounds boneless skinless chicken breasts , cut 1-inch into pieces
- 2 cups broccoli florets
- 1 large carrot peeled and sliced thin
- ½ small red onion sliced thin
- 1 red bell pepper sliced thin
- 1 cup fresh snow peas
- 4 cups cooked white rice , for serving
Instructions
For the marinade/sauce:
- Whisk together ½ cup of soy sauce, ¼ cup brown sugar, 2 tablespoons rice wine vinegar, 2 teaspoons sesame oil, 1 tablespoon honey, 2 teaspoons minced garlic, and 1 teaspoon ground ginger in a large glass bowl until combined.
- Add 2 pounds cubed chicken breast to the marinade and stir to coat, cover with plastic wrap and let stand for at least 30 minutes. (I like to chop all my veggies while the chicken hangs out.)
For the stir fry:
- Meanwhile, heat 2 tablespoons of your preferred cooking oil in a large skillet over medium-high heat. Add in the broccoli and cook for 1 – 2 minutes before adding the carrots, onion, and pepper. Cook for an additional 5 – 7 minutes, or until vegetables are tender. Stir in the snap peas and cook 1 minute more. Remove vegetables from the pan to a large bowl and set aside.
- Add an additional tablespoon of oil to the pan. Reduce heat to medium. Using a slotted spoon, remove chicken from marinade and cook in pan for 5 – 7 minutes, or until chicken is cooked through, stirring frequently. Remove from heat and place in the same bowl with the veggies. (The chicken may need to be cooked in batches if your pan isn't large enough.)
- Pour remaining sauce into pan. Bring to a simmer and cook until reduced by a little more than half or until desired thickness is reached. Pour warm sauce over chicken and veggies and stir to coat. Serve with prepared rice and sprinkle with sesame seeds, if desired.
Nutrition
Serving: 1cup rice + stir fry | Calories: 624kcal | Carbohydrates: 74g | Protein: 58g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1918mg | Potassium: 1309mg | Fiber: 4g | Sugar: 23g | Vitamin A: 4097IU | Vitamin C: 99mg | Calcium: 89mg | Iron: 3mg