Chicken Veggie Stir-Fry
A quick and flavorful stir-fry combining tender chicken strips with fresh vegetables, coated in savory soy and salad dressings. Perfect for a busy weeknight meal, this dish offers a balanced mix of protein and crisp vegetables, appealing to those seeking a delicious, easy-to-make Asian-inspired dinner.
Ingredients
Instructions
- Heat 2 tablespoons of salad dressing in a large skillet.
- Add the chicken strips and garlic powder; cook until chicken is browned and cooked through.
- Add the fresh vegetables to the skillet and stir-fry until tender-crisp.
- Reduce heat; stir in the remaining salad dressing and soy sauce.
- Serve the stir-fry over hot cooked rice.
Tips & Substitutions
For a more flavorful stir-fry, consider marinating the chicken strips in soy sauce and garlic powder for 30 minutes before cooking. You can substitute the salad dressing with teriyaki sauce for a different flavor profile. Feel free to use any fresh vegetables you have on hand, such as bell peppers, broccoli, or snap peas, making sure to cut them into similar sizes for even cooking.
Serving Suggestions
Serve this Chicken Veggie Stir-Fry over hot cooked rice for a satisfying meal. It pairs beautifully with Chinese Egg-Drop Soup or a simple side salad. For added crunch, top with toasted sesame seeds or serve with crispy wontons for texture. Consider making a larger batch to enjoy as leftovers for lunch throughout the week.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave on medium power until heated through, or stir-fry in a skillet over medium heat for a few minutes, adding a splash of water or extra dressing to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Veggie Stir-Fry contains roughly 940 calories, with 23g protein, 79g carbohydrates, and 64g fat. It is an excellent source of protein (45% of the Daily Value), iron (35% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 use frozen vegetables in this stir-fry. Just be sure to thaw and drain them before adding to the skillet, as they may release extra moisture. Cook them a bit longer to ensure they're heated through and tender-crisp.
What kind of salad dressing works best?
A tangy vinaigrette or Asian-inspired dressing works best for this stir-fry. Look for dressings that have flavors like sesame, ginger, or soy, as these will complement the chicken and vegetables nicely. If you prefer, you can make your own dressing for a fresher taste.
Can I make this dish gluten-free?
Absolutely! To make this Chicken Veggie Stir-Fry gluten-free, simply substitute soy sauce with a gluten-free soy sauce or tamari. Ensure that your salad dressing is also gluten-free. This way, you can still enjoy the delicious flavors without gluten.
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).