Chicken Stir Fry with Vegetables
Succulent chicken breast slices and crisp, vibrant vegetables tossed in a savory garlic-ginger soy glaze. Cooked rapidly over high wok heat, this nutritious meal comes together in just thirty minutes.
Ingredients
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servings
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Instructions
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Toss sliced chicken breast with 1 tablespoon of soy sauce and half of the cornstarch slurry in a bowl.
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Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until smoking hot.
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Add the chicken slices in a single layer and sear without moving for 2 minutes, then stir-fry for 2 more minutes until cooked through; remove to a plate.
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Add the remaining oil to the wok, then toss in broccoli, bell pepper, snap peas, and carrot, stir-frying for 3 to 4 minutes until crisp-tender.
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Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
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Return chicken to the pan, pour in remaining soy sauce and cornstarch slurry, and toss for 1 minute until the glossy sauce coats everything.
Notes & Tips
Have all vegetables and sauce prepped before heating the wok, as cooking happens very rapidly over high heat.
Nutrition Estimate
Nutrition information is estimated and may vary based on ingredients and portion sizes. Consult a registered dietitian for personalized advice.
| Nutrient | Per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 36g g |
| Fat | 12g g |
| Carbohydrates | 28g g |
| Fiber | 4g g |