Stir-Fried Chicken And Veggies
A quick and flavorful stir-fry featuring seasoned chicken, crisp vegetables, and savory soy sauce, perfect for a wholesome weeknight dinner for the family.
Ingredients
Instructions
- In a cup, blend soy sauce, cornstarch, and 1 cup water until smooth; set aside.
- In a wok or Dutch oven, stir-fry chicken strips and green pepper strips in very hot oil until lightly browned.
- Stir in the soy sauce mixture and cook until the sauce boils.
- Add broccoli spears and drained bamboo shoots, stirring to break up the broccoli.
- Reduce heat and simmer for 5 to 8 minutes or until the broccoli is tender-crisp.
- Serve with hot cooked rice.
Tips & Substitutions
For a more vibrant dish, feel free to add other vegetables like carrots or snap peas. If you're out of bamboo shoots, you can substitute with water chestnuts for a similar crunch. For a gluten-free version, use tamari instead of soy sauce. Ensure your wok is very hot to achieve that delicious stir-fry sear. This dish can be inspired by various Chinese recipes and is perfect for quick weeknight meals.
Serving Suggestions
Serve the stir-fried chicken and veggies over a bed of hot cooked rice for a complete meal. It pairs beautifully with a side of Hot And Sour Soup(Meatless) for a well-rounded dinner. You can also top it with sesame seeds or chopped green onions for added flavor and garnish. This dish is versatile and can be served as a main or a side in a larger spread.
Storage & Reheating
Leftover stir-fried chicken and veggies can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat, adding a splash of water or soy sauce to prevent it from drying out. You can also microwave it, but be careful not to overheat to maintain the texture of the veggies.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fried Chicken And Veggies contains roughly 505 calories, with 6g protein, 61g carbohydrates, and 27g fat. It is an excellent source of vitamin C (39% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 2164mg per serving (94% 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 strips for this recipe?
Yes, frozen chicken strips can be used, but it's best to thaw them beforehand to ensure even cooking. If you're using frozen veggies as well, just add them to the stir-fry a little later in the cooking process to avoid overcooking.
What can I do if I don't have cornstarch?
If you don't have cornstarch, you can substitute it with an equal amount of all-purpose flour, though the sauce may not thicken as much. You can also use arrowroot powder or potato starch as alternatives for a similar thickening effect.
How can I make this dish spicier?
To add some heat to your stir-fry, consider incorporating red pepper flakes or a splash of sriracha into the soy sauce mixture. You might also add sliced fresh jalapeños or a dash of chili oil while cooking to elevate the spice level.
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).