Savory Chicken and Veggie Stir-Fry Bowl

Discover the vibrant flavors of our Savory Chicken and Veggie Stir-Fry Bowl, perfect for quick weeknight dinners or meal prep. This nutritious dish combines lean chicken with a colorful array of vegetables, all tossed in a delicious marinade of soy sauce, garlic, and ginger. Learn how to create a wholesome meal packed with protein and essential nutrients that the whole family will love. Enjoy a satisfying dish that caters to various dietary needs and can easily be customized!

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, thinly sliced

2 cups broccoli florets

1 bell pepper (red or yellow), sliced

1 cup snap peas, trimmed

1 medium carrot, julienned

3 cloves garlic, minced

1-inch piece of ginger, minced

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon sesame oil

1 tablespoon olive oil

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon cornstarch mixed with 1 tablespoon water (optional for thickening)

Salt and pepper to taste

Cooked jasmine or brown rice for serving

Sesame seeds and green onions for garnish

Instructions

Marinate the Chicken: In a bowl, combine the sliced chicken with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, salt, and pepper. Toss to coat evenly and let it rest for about 15 minutes.

Prepare the Veggies: While the chicken marinates, wash and chop all the vegetables. Keep them separate for easy addition during cooking.

Cook the Chicken: In a large non-stick skillet or wok, heat the olive oil over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.

Stir-fry the Veggies: In the same skillet, add a little more olive oil if needed. Add the minced garlic and ginger, cooking for about 30 seconds until fragrant. Then, add in the broccoli, bell pepper, snap peas, and carrots. Stir-fry for about 3-5 minutes until the vegetables are tender but still crisp.

Combine and Flavor: Return the cooked chicken to the skillet with the veggies. In a small bowl, mix the remaining tablespoon of soy sauce, honey (or maple syrup), and rice vinegar. Pour this mixture over the chicken and vegetables, tossing everything together. If you want a thicker sauce, add the cornstarch slurry at this stage and cook for an additional minute.

Serve: Spoon the stir-fry mixture over a bed of cooked rice. Garnish with sesame seeds and sliced green onions. Serve immediately and enjoy your colorful, delicious bowl!

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings