Quick Chicken and Veggie Stir-fry with Rice
A fast and flavorful stir-fry featuring tender chicken and crisp vegetables, perfect for a satisfying and healthy lunch. This dish comes together quickly and is easily portable.
Ingredients
- •1 cup cooked rice (leftover or quick-cook)
- •1 tbsp soy sauce
- •1 tsp cornstarch
- •8 oz boneless, skinless chicken breast, cut into thin strips
- •1 tbsp vegetable oil
- •1 cup broccoli florets
- •1/2 red bell pepper, thinly sliced
- •1/2 cup snap peas
- •1/4 cup shredded carrots
- •1 clove garlic, minced
- •1 tsp grated fresh ginger (optional)
- •2 tbsp stir-fry sauce (store-bought or homemade with soy sauce, a touch of honey, and sesame oil)
Dietary Info
Instructions
- 1
If not already cooked, prepare 1 cup of rice according to package directions. Set aside.
- 2
In a small bowl, whisk together 1 tbsp soy sauce and cornstarch. Add the chicken strips and toss to coat. Let marinate for 5 minutes.
- 3
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3-4 minutes, until cooked through and lightly browned. Remove chicken from the skillet and set aside.
- 4
Add broccoli, red bell pepper, snap peas, and carrots to the same skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp. Add minced garlic and grated ginger (if using), and stir-fry for another minute until fragrant.
- 5
Return the cooked chicken to the skillet with the vegetables. Pour in the stir-fry sauce and toss everything together to coat evenly. Cook for 1-2 minutes, allowing the sauce to thicken slightly.
- 6
Serve immediately over the cooked rice. This dish can also be packed in an airtight container for a portable lunch and reheats well.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
