Stir-Fry Chicken And Vegetables
A vibrant stir-fry combining tender chicken with crisp vegetables and a tangy pineapple sauce, perfect for a quick, flavorful meal suited for busy weeknights or casual gatherings.
Ingredients
- 2 Tbsp. vegetable oil ⓘ
- 1 lb. boneless, skinned chicken breasts ⓘ
- 1 1/3 c. broccoli flowerets ⓘ
- 1 c. carrot sticks ⓘ
- 1/2 c. celery sticks ⓘ
- 1/3 c. green pepper strips ⓘ
- 1/3 c. sliced fresh mushrooms ⓘ
- 1/2 c. water
- 2 c. unsweetened pineapple juice ⓘ
- 2 Tbsp. chopped fresh parsley ⓘ
- 1 Tbsp. cornstarch ⓘ
- 1 tsp. cornstarch ⓘ
- 2 tsp. dry mustard ⓘ
- 2 tsp. ground ginger
- 2 tsp. dried whole tarragon ⓘ
- 1/8 tsp. white pepper ⓘ
Instructions
- Heat vegetable oil in a wok at medium-high heat (325°F) for 1 to 2 minutes.
- Add chicken cubes; stir fry for 6 to 8 minutes until cooked through.
- Remove the chicken from the wok and set aside, reserving pan drippings.
- Add broccoli florets, carrot sticks, celery sticks, green pepper strips, sliced mushrooms, and water to the wok; stir-fry for 6 minutes or until vegetables are crisp-tender.
- Remove the vegetables from the wok and set aside.
- In a small bowl, combine pineapple juice, cornstarch, dry mustard, ground ginger, dried tarragon, and white pepper.
- Add the pineapple mixture to the wok; cook until thickened, stirring occasionally.
- Return the cooked chicken and vegetables to the wok and stir to coat with the sauce.
- Reduce heat to low (225°F) and simmer for 2 to 3 minutes.
- Serve the stir-fry over hot cooked rice.
Tips & Substitutions
For added flavor, marinate the chicken in a mixture of pineapple juice, soy sauce, and garlic for 30 minutes before cooking. You can substitute any of the vegetables with your favorites, like bell peppers or snap peas. If you want a spicier kick, add some red pepper flakes or Sriracha to the sauce. Consider using sesame oil instead of vegetable oil for an authentic touch.
Serving Suggestions
Serve the stir-fry over fluffy white or brown rice for a complete meal. It pairs beautifully with Chicken Breast With Vegetables for a delightful dinner spread. Consider adding a side of steamed dumplings or egg rolls for a well-rounded Asian-inspired meal. Garnish with sesame seeds or extra parsley for a fresh finish.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stir-fry in a skillet over medium heat, adding a splash of water or chicken broth to prevent sticking. Alternatively, you can microwave it in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry Chicken And Vegetables contains roughly 1120 calories, with 23g protein, 248g carbohydrates, and 9g fat. It is an excellent source of iron (197% of the Daily Value), dietary fiber (128% of the Daily Value), and vitamin D (105% of the Daily Value). It also contributes 36g of dietary fiber toward your daily target.
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 for convenience. Just be sure to add them directly to the wok without thawing to avoid excess moisture. Cooking time may need slight adjustment, so stir-fry until they are heated through but still crisp.
How can I make this dish gluten-free?
To make the stir-fry gluten-free, ensure that your soy sauce or any sauces used are labeled gluten-free. You can also replace cornstarch with a gluten-free thickening agent like arrowroot powder, which will work well to thicken the sauce without gluten.
What other proteins can I use in this stir-fry?
You can easily swap the chicken for shrimp or beef in this recipe. If using shrimp, reduce the cooking time, as they cook quickly. For beef, thinly slice flank steak against the grain and adjust cooking time accordingly to ensure tenderness.
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).