Chicken Veg-Stir-Fry
A quick and flavorful chicken stir-fry with vegetables and soy sauce, perfect for a satisfying weeknight dinner that appeals to lovers of savory Asian-inspired dishes.
Ingredients
- 6 chicken breasts, boned and skinned ⓘ
- 1 (4 oz.) can sliced mushrooms, drained ⓘ
- 2 small green peppers, cut into 1-inch strips ⓘ
- 1 tsp. cornstarch ⓘ
- 1/8 tsp. red pepper
- vegetable cooking spray
- 1/4 cup soy sauce ⓘ
- 1 large onion, coarsely chopped ⓘ
- 1 (8 oz.) can sliced water chestnuts, drained ⓘ
- 1/2 tsp. sugar ⓘ
- 3 cups cooked rice ⓘ
Instructions
- Cut chicken into 1 1/2-inch pieces and set aside.
- Coat a skillet with vegetable spray and heat to 325°F for 1 to 2 minutes.
- Add chicken and soy sauce to the skillet, stir-fry for 3 to 4 minutes until lightly browned.
- Remove chicken from skillet and reserve the soy sauce.
- Drain mushrooms, reserving the liquid, and set aside.
- Add green peppers and onion to the skillet and fry for 4 minutes until tender-crisp.
- Return chicken to the skillet, add water chestnuts and mushrooms, and cook until heated through.
Tips & Substitutions
For a more flavorful dish, consider adding minced garlic or ginger to the stir-fry. You can also substitute the chicken with shrimp or steak for different protein options. If you prefer a thicker sauce, mix the reserved soy sauce with a bit of water and cornstarch before adding it back to the skillet. Adjust the red pepper to control the spice level.
Serving Suggestions
Serve the Chicken Veg-Stir-Fry over warm cooked rice or noodles for a complete meal. You can also pair it with a side of steamed broccoli or a fresh salad for added crunch. This dish is versatile and can be enjoyed as a main course or as part of a larger spread featuring other chicken recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on medium power until heated through, stirring occasionally. Alternatively, you can reheat in a skillet over medium heat, adding a splash of water or soy sauce to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Veg-Stir-Fry contains roughly 1020 calories, with 33g protein, 199g carbohydrates, and 13g fat. It is an excellent source of vitamin C (218% of the Daily Value), protein (65% of the Daily Value), and iron (42% of the Daily Value). Note that it is relatively high in sodium, at 1923mg per serving (84% 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 vegetables in this stir-fry?
Yes, you can use frozen vegetables instead of fresh ones. Just make sure to thaw and drain them before adding to the skillet to avoid excess moisture. This will help you achieve that desired stir-fry texture.
What type of soy sauce should I use?
Both light and dark soy sauces can be used, but light soy sauce is typically preferred for stir-frying due to its saltiness and thinner consistency. If you're looking for a gluten-free option, you can substitute with tamari.
How can I add more flavor to the dish?
To enhance the flavor, consider marinating the chicken in soy sauce and a bit of sesame oil before cooking. Adding a splash of bouillon sauce during cooking can also deepen the umami flavor, making it a delightful addition to your meal.
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).