Stir-Fry Vegetables With Chicken
A colorful, nutritious stir-fry featuring tender vegetables and diced chicken, seasoned with soy sauce, perfect for a quick, healthy meal packed with flavors and textures.
Ingredients
Instructions
- Stir-fry all vegetables until tender-crisp in a small amount of oil.
- Add cooked diced chicken, sunflower seeds, and sliced water chestnuts to the vegetables.
- Season with soy sauce and stir well.
- Serve hot over rice or Chinese noodles.
Tips & Substitutions
For a quicker meal, use pre-cooked chicken or shredded rotisserie chicken. You can substitute any of the vegetables based on your preference or what you have on hand; bell peppers or snap peas work well too. To enhance flavor, consider adding ginger or garlic while stir-frying. If you want a crunchier texture, add the sunflower seeds at the end of cooking.
Serving Suggestions
Serve your stir-fry hot over a bed of steamed rice or alongside Chinese noodles for a satisfying meal. For added freshness, garnish with sliced green onions or sesame seeds. This dish pairs beautifully with Kathy Levine's Sweet And Sour Chicken for a delightful dinner spread.
Storage & Reheating
Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. To reheat, use a microwave or a skillet on medium heat, adding a splash of water or soy sauce to prevent drying out. Ensure it's heated through before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Stir-Fry Vegetables With Chicken contains roughly 865 calories, with 34g protein, 58g carbohydrates, and 61g fat. It is an excellent source of vitamin A (131% of the Daily Value), protein (69% of the Daily Value), and dietary fiber (65% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 466mg per serving (20% 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 for this stir-fry?
Yes, frozen vegetables can be used, but they may release more water and take longer to cook. Ensure to sauté them until they're heated through and any excess moisture evaporates for the best texture.
What type of soy sauce should I use?
You can use light soy sauce for a milder flavor or dark soy sauce for a richer taste. If you need a gluten-free option, tamari is a great substitute that works well in stir-fries.
Can I make this dish vegetarian?
Absolutely! Simply omit the chicken and add tofu or tempeh for protein. You can also increase the quantity of vegetables or add mushrooms for a heartier dish while keeping the flavors vibrant.
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).