Chicken Veggie Stir-Fry (Printable)

Tender chicken and fresh veggies tossed in ginger soy sauce for a fast, flavorful dish.

# What You'll Need:

→ Protein

01 - 1 pound boneless skinless chicken breasts, thinly sliced

→ Vegetables

02 - 1 cup broccoli florets
03 - 1 cup red bell pepper, sliced
04 - 1 cup sugar snap peas, trimmed

→ Sauce & Seasonings

05 - 2 tablespoons soy sauce
06 - 1 tablespoon fresh ginger, finely minced
07 - 2 tablespoons canola oil
08 - 1 tablespoon cornstarch
09 - 1 tablespoon water

# Step-by-Step:

01 - Pat chicken breast dry and slice thinly against the grain.
02 - Whisk soy sauce, ginger, cornstarch, and water together until smooth.
03 - Heat canola oil in a large wok or skillet over medium-high heat until shimmering.
04 - Add chicken slices and stir-fry for 3 minutes, until lightly browned and nearly cooked through.
05 - Add broccoli, bell pepper, and sugar snap peas. Stir-fry for 4 minutes, allowing vegetables to brighten and retain crispness.
06 - Pour in sauce mixture, toss thoroughly, and cook for an additional 2 minutes until sauce is glossy and coats all ingredients.
07 - Transfer to a serving platter and enjoy hot.

# Expert Advice:

01 -
  • Quick and easy weeknight meal
  • A rainbow of veggies for freshness and nutrition
  • Naturally lighter than takeout
  • Customizable with whatever is in your fridge
02 -
  • Packed with lean protein from chicken
  • Loaded with fiber rich colorful veggies
  • The ginger soy sauce pulls everything together for craveable flavor
03 -
  • Do not crowd the pan or the chicken will steam instead of sear
  • Use a wok if possible for maximum caramelization
  • Prep everything before you start as the actual cooking happens very fast
  • Always slice chicken thinly and evenly to ensure it cooks quickly without drying out
  • Do not skip marinating even for a few minutes it makes a big difference in texture
  • I learned that high heat is key so let your pan preheat thoroughly before anything goes in
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