Healthy Chicken Stir Fry with Fresh Vegetables and Steamed Rice

Prep Time: 15 minutes   |   Cook Time: 15 minutes   |   Total Time: 30 minutes   |   Servings: 4

Introduction

Chicken stir fry with vegetables and rice is a quick, healthy, and flavorful meal that combines tender chicken, crisp vegetables, and fluffy rice in one satisfying dish. This recipe highlights fresh ingredients cooked over high heat to preserve their natural color, crunch, and nutrients while locking in rich flavor. The savory garlic-based sauce coats every bite, bringing everything together beautifully. Perfect for busy weeknights or meal prep, this dish is both nutritious and easy to make. For the best results, cook the chicken and vegetables quickly over high heat to maintain texture and avoid overcooking.

Ingredients

• 1 lb boneless, skinless chicken breast, sliced (450 g)
• 1 tablespoon vegetable oil (15 ml)
• 3 cloves garlic, minced
• 1 cup broccoli florets (150 g)
• 1 red bell pepper, sliced (150 g)
• 1 cup carrots, thinly sliced (120 g)
• 1/2 cup snap peas or green beans (75 g)
• 2 tablespoons soy sauce (30 ml)
• 1 tablespoon oyster sauce (15 ml)
• 1 teaspoon cornstarch (3 g)
• 1/2 cup chicken broth or water (120 ml)
• 1 teaspoon salt (6 g)
• 1/2 teaspoon black pepper (2 g)
• 2 cups cooked white or brown rice (360 g)
• 2 tablespoons green onions, sliced (optional)

Step-by-Step Instructions

1. Prepare the rice: Cook rice according to package instructions and keep warm.
2. Season the chicken: Lightly season sliced chicken with salt and black pepper.
3. Heat the pan: Heat vegetable oil in a wok or large skillet over high heat.
4. Cook the chicken: Add chicken and stir fry for 3–4 minutes until cooked through and lightly browned. Remove and set aside.
5. Cook the vegetables: In the same pan, add garlic, broccoli, bell pepper, carrots, and snap peas. Stir fry for 3–4 minutes until tender-crisp.
6. Make the sauce: In a small bowl mix soy sauce, oyster sauce, cornstarch, and broth. Pour into the pan and cook until slightly thickened.
7. Combine everything: Return chicken to the pan and toss to coat in the sauce.
8. Serve: Serve hot over rice and garnish with green onions.

FAQs

Q1: Can I use frozen vegetables?
Yes, but thaw and drain them first to avoid excess water in the stir fry.

Q2: How do I keep chicken tender?
Slice it thinly and cook quickly over high heat without overcooking.

Q3: Can chicken stir fry with vegetables and rice be meal prepped?
Yes, store in the refrigerator for up to 3 days and reheat in a skillet.

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