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Chicken and Vegetable Stir Fry

Rose
Chicken and vegetable stir fry is a quick, colorful, and healthy dinner ready in 20 minutes. Tender chicken, crisp vegetables, and a glossy homemade sauce deliver a perfect balance of savory, sweet, and aromatic flavors.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Asian
Servings 2 servings
Calories 350 kcal

Equipment

  • frying pan or wok
  • small mixing bowl
  • whisk or spoon

Ingredients
  

  • 500 g chicken breast, thinly sliced
  • 1 tbsp oil (vegetable or avocado)
  • 1 cup broccoli florets
  • 1 cup cauliflower florets
  • 1 carrot, thinly sliced
  • 1 cup shelled edamame
  • 2 tbsp toasted slivered almonds (optional garnish)
  • 1/4 cup soy sauce
  • 2 tbsp sweet chili sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 2 cloves garlic, crushed
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornflour (cornstarch)

Instructions
 

  • In a small bowl, whisk together soy sauce, sweet chili sauce, honey, sesame oil, garlic, ginger, and cornflour. Stir until smooth and set aside.
  • Heat oil in a large frying pan or wok over medium-high heat. Add the sliced chicken in a single layer. Cook for 4–5 minutes, stirring occasionally, until golden and cooked through. Remove from the pan and set aside.
  • In the same pan, add broccoli and cauliflower. Add a small splash of water and cook for about 3 minutes, stirring frequently. Then add carrots and edamame. Stir fry for another 2 minutes until vegetables are crisp-tender.
  • Return the cooked chicken to the pan. Pour the prepared sauce over everything. Stir well and cook for 2–3 minutes until the sauce thickens and coats the chicken and vegetables evenly. Remove from heat.
  • Sprinkle with toasted almonds if desired. Serve immediately over steamed rice, brown rice, or noodles.

Notes

This recipe is great for family meals or meal prep. Customize with your favorite vegetables or protein, and adjust the sauce sweetness and spice to taste. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 35gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 650mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 5700IUVitamin C: 60mgCalcium: 80mgIron: 2.5mg
Keyword chicken stir fry, healthy weeknight meal, quick dinner, vegetable stir fry
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