Chicken Vegetable Stir-Fry
A quick and flavorful chicken vegetable stir-fry featuring tender chicken strips and crisp vegetables in a savory ginger-soy sauce, perfect for a healthy weeknight meal.
Ingredients
Instructions
- In a skillet over high heat, heat 2 tablespoons of oil and stir-fry the chicken until no longer pink. Remove and set aside.
- In the same skillet, add 1 tablespoon of oil and stir-fry the vegetables with garlic until tender-crisp.
- In a small bowl, mix the vegetable broth, soy sauce, cornstarch, and ground ginger to create the sauce.
- Return the cooked chicken to the skillet, pour in the sauce, and cook until the sauce thickens and coats the ingredients.
Tips & Substitutions
To enhance the flavor, consider marinating the chicken in soy sauce and ginger for 30 minutes before cooking. You can substitute the chicken with tofu for a vegetarian option or use any seasonal vegetables you have on hand. For a touch of heat, add some red pepper flakes while stir-frying the vegetables. This dish pairs beautifully with Easy Fried Rice.
Serving Suggestions
Serve the chicken vegetable stir-fry over a bed of steamed rice or noodles for a hearty meal. Garnish with sesame seeds or chopped green onions for added flavor and texture. This dish also pairs well with Pickled Chinese Beets for a refreshing contrast. For a complete meal, consider serving with a side of Stir-Fried Snow Peas.
Storage & Reheating
Allow the stir-fry to cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat or microwave it in short intervals, stirring in between, until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Vegetable Stir-Fry contains roughly 803 calories, with 30g protein, 174g carbohydrates, and 6g fat. It is an excellent source of iron (139% of the Daily Value), vitamin C (105% of the Daily Value), and dietary fiber (73% of the Daily Value). Note that it is relatively high in sodium, at 2136mg per serving (93% 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 instead of fresh?
Yes, you can definitely use frozen vegetables in this stir-fry. Just be sure to adjust the cooking time, as frozen vegetables may take a little longer to cook through. They often retain their flavor and nutrients well, making them a convenient option.
What if I don't have vegetable broth?
If you don't have vegetable broth, you can substitute it with chicken broth or even water mixed with a bit of soy sauce for added flavor. Alternatively, you can create your own broth using vegetable scraps or bouillon cubes.
How can I make this dish gluten-free?
To make this stir-fry gluten-free, substitute regular soy sauce with tamari or a gluten-free soy sauce alternative. Ensure that any other sauces or condiments used are also gluten-free. This way, you can still enjoy a delicious meal without compromising on dietary needs.
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).