Description
This chicken stir-fry with veggies is a quick, colorful, and healthy dinner that delivers bold flavor without pork or alcohol.
Ingredients
1 lb boneless, skinless chicken thighs or breasts
2 tbsp soy-free tamari
1 tbsp sesame oil
1 tsp garlic powder
½ tsp ground ginger
1 tbsp cornstarch
2 tbsp olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
½ cup snap peas
1 medium carrot, julienned
Salt and pepper to taste
Instructions
1. Slice chicken into thin strips and marinate with tamari, sesame oil, garlic powder, ginger, and cornstarch for 15–30 minutes.
2. Chop all vegetables into uniform bite-size pieces.
3. Heat a large skillet or wok with olive oil on medium-high.
4. Cook chicken until browned and cooked through (5–6 minutes). Remove and set aside.
5. Stir-fry vegetables for 3–4 minutes until tender-crisp.
6. Return chicken to skillet, mix well, and cook for an additional 1–2 minutes.
7. Let rest for 3–5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 4 days.
Reheat in skillet with a splash of water for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 5g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
Keywords: chicken stir-fry with veggies, healthy stir-fry, gluten-free dinner