Chicken Breast With Vegetables
A flavorful stir-fry featuring tender chicken breasts and vibrant vegetables, seasoned with soy sauce and cornstarch, perfect for a quick, satisfying meal.
Ingredients
Instructions
- Cut chicken breasts and vegetables into bite-size pieces.
- Combine 3 tablespoons of soy sauce and cornstarch with the chicken and let stand for 1 hour.
- Fry the chicken in 3 tablespoons of oil for about 5 minutes, stirring constantly.
- Remove the chicken from the pan and set aside.
Tips & Substitutions
For more flavor, marinate the chicken in a mixture of soy sauce, garlic, and ginger before cooking. If you prefer a thicker sauce, you can increase the cornstarch to 4 tablespoons. Substitute bell peppers with snap peas or zucchini for a different taste. For a spicy kick, add red pepper flakes to the vegetable mix. This dish is reminiscent of Chinese recipes, so feel free to experiment with various vegetables.
Serving Suggestions
Serve this dish over a bed of steamed rice or quinoa for a complete meal. It pairs beautifully with Herbed Chicken Stir-Fry for a family-style dinner. You can also garnish with sesame seeds or chopped green onions for added texture and flavor. Consider serving alongside a simple salad or some egg rolls for an appealing spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of water or soy sauce to prevent drying out. Alternatively, you can microwave it in short bursts, stirring in between until heated through. Avoid reheating multiple times to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast With Vegetables contains roughly 1253 calories, with 23g protein, 47g carbohydrates, and 112g fat. It is an excellent source of vitamin C (496% of the Daily Value), vitamin A (101% of the Daily Value), and protein (46% of the Daily Value). Note that it is relatively high in sodium, at 2651mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but it's best to thaw them completely before marinating. This helps the chicken absorb the flavors better. Thaw in the refrigerator overnight or use the defrost setting on your microwave. Make sure to cook the chicken thoroughly until it reaches an internal temperature of 165°F.
What can I substitute for soy sauce?
If you need a soy sauce substitute, try using tamari for a gluten-free option or coconut aminos for a lower-sodium alternative. You can also make a simple substitute by mixing equal parts of balsamic vinegar and water, although it will alter the flavor. Adjust the amount to taste as needed in your dish.
How can I make this dish spicier?
To add more heat, consider incorporating sliced jalapeños or adding chili garlic sauce while cooking. You can also sprinkle in some crushed red pepper flakes or Sriracha before serving. Adjust the spice level according to your taste preference, ensuring a balance with the other flavors in the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).