This Chicken Stir-Fry is a quick, nutritious, and budget-friendly meal that’s perfect for busy weeknights. Packed with protein from the chicken and loaded with colorful vegetables, it’s a great way to get your daily dose of vitamins and fiber. With minimal ingredients and an easy cooking process, it’s both time-efficient and affordable, making it an ideal choice for families or individuals looking to eat healthy without breaking the bank. This recipe is also highly customizable — you can add or substitute ingredients based on what you have on hand, making it versatile enough to suit every taste. The dish is balanced and light, offering a low-calorie option for those keeping an eye on their intake while still delivering satisfying flavors.
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 chicken breasts, boneless and skinless (cut into thin strips)
- 1 tablespoon olive oil (or any cooking oil of your choice)
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 medium onion (sliced)
- 1 carrot (julienned)
- Some broccoli
- 2 cloves garlic (minced)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey (optional, for sweetness)
- Salt and pepper to taste
- 2 tablespoons water or chicken broth (to deglaze)
- Cooked rice (optional, for serving)
How to Make Chicken Stir-Fry:
- Prep the Ingredients:
Start by slicing the chicken breasts into thin strips. Prepare your vegetables by slicing the bell peppers, onion, and julienning the carrot. Mince the garlic, and if you plan to serve the stir-fry with rice, go ahead and cook it according to package instructions. - Cook the Chicken:
Heat a large pan or wok over medium-high heat. Add the olive oil and allow it to warm up. Once hot, add the sliced chicken strips and cook for about 5-6 minutes, stirring occasionally until the chicken is browned and cooked through. Season with a pinch of salt and pepper. - Stir-Fry the Vegetables:
Remove the chicken from the pan and set it aside. In the same pan, add a little more oil if necessary. Toss in the garlic, onions, and carrots, and stir-fry for about 2-3 minutes. Then add the bell peppers and cook for another 2-3 minutes until the vegetables are tender but still vibrant and crisp. - Combine and Flavor:
Return the chicken to the pan with the vegetables. Add the soy sauce, oyster sauce, sesame oil, and honey (if using). Stir everything together, ensuring the chicken and vegetables are coated evenly in the sauce. Pour in a little water or chicken broth to deglaze the pan and create a glossy coating. Let it cook for another 2-3 minutes until everything is heated through. - Serve:
Once the stir-fry is ready, serve it hot over cooked rice or enjoy it on its own for a lighter meal. Garnish with sesame seeds or chopped green onions for an extra touch.
Tips for a Perfect Stir-Fry:
- Protein Options: If you’re looking to switch things up, feel free to replace the chicken with beef, shrimp, or tofu for a vegetarian version.
- Vegetable Variety: This recipe is flexible — you can add other vegetables such as zucchini, broccoli, snap peas, or mushrooms. The key is to cut them into similar-sized pieces for even cooking.
- Balance the Sauce: Taste the stir-fry before serving and adjust the seasoning if necessary. If you like more heat, add a dash of hot sauce or chili flakes. For a more savory taste, you can add a little more soy sauce.
- Make it Gluten-Free: For a gluten-free version, simply choose a gluten-free soy sauce and ensure all other ingredients are free from gluten.
If you want to customize the dish to your personal taste, feel free to add or remove ingredients based on what you prefer or have on hand.
