Stir-Fry Chicken With Vegetables
A quick and flavorful stir-fry featuring tender chicken and fresh vegetables, enhanced with ginger and soy sauce, perfect for a healthy weeknight dinner.
Ingredients
Instructions
- Mix cold water, cornstarch, ground ginger, and soy sauce. Set aside.
- Coat a wok with nonstick cooking spray.
- Add canola oil and heat to 375°F.
- Add sliced onion and garlic; stir-fry for 3 to 4 minutes.
- Add chicken pieces and cook until browned.
- Add green pepper and cook for another 2 minutes.
- Add tomatoes and cook briefly until heated through.
- Serve over cooked brown rice.
Tips & Substitutions
For added flavor, consider marinating the chicken pieces in soy sauce and ginger for 30 minutes before cooking. If you want to add more color and nutrition, feel free to substitute other vegetables like snap peas or broccoli. If you don’t have canola oil, any neutral oil will work well. For a gluten-free option, use tamari instead of soy sauce.
Serving Suggestions
Serve this stir-fry over cooked brown rice for a wholesome meal. It pairs beautifully with Chicken Honey Nut Stir-Fry for a larger spread. You might also consider adding a side of steamed dumplings or a fresh salad to complement the flavors. For a complete Chinese-inspired dinner, serve with Wagoner'S Chinese Egg Soup.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, 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 broth to keep the dish moist.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry Chicken With Vegetables contains roughly 585 calories, with 14g protein, 113g carbohydrates, and 9g fat. It is an excellent source of iron (35% of the Daily Value), protein (27% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of potassium. It also contributes 7g 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 chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it first for even cooking. If you're in a hurry, you can cook the chicken from frozen, but it will take longer and may not brown as well. Make sure to cut the chicken into smaller pieces for quicker cooking.
What can I substitute for brown rice?
If you're looking to substitute brown rice, quinoa or cauliflower rice are excellent alternatives. Quinoa adds a nutty flavor and is high in protein, while cauliflower rice is low in carbs and provides a light base. Both will complement the stir-fry nicely.
How can I make this dish spicier?
To add some heat to your stir-fry, consider adding sliced jalapeños or a dash of red pepper flakes while cooking. You could also serve it with a spicy chili sauce on the side for those who prefer an extra kick. Adjust the spice level according to your taste preferences.
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).