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For a tasty Chicken and Veggie Stir Fry, gather these items: - 2 boneless, skinless chicken breasts, sliced thinly - 2 tablespoons soy sauce - 1 tablespoon honey - 1 tablespoon sesame oil - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 cup snap peas - 1 carrot, julienned - 2 cloves garlic, minced - 1 teaspoon ginger, grated - 1 tablespoon corn starch mixed with 2 tablespoons water (for thickening) - 3 green onions, chopped (for garnish) - Sesame seeds (for garnish) Using fresh, high-quality ingredients makes a big difference. Look for bright, firm vegetables. Choose chicken that is pink and has no spots. Fresh garlic and ginger add great flavor. Always use low-sodium soy sauce if you want less salt. This helps keep your dish tasty without being too salty. If you have dietary needs, here are some easy swaps: - For gluten-free, use tamari instead of soy sauce. - For a vegan option, replace chicken with tofu or tempeh. - If you're allergic to sesame, use olive oil instead of sesame oil. - You can swap honey with maple syrup for a vegan sweetener. These changes keep the dish delicious while catering to your needs! For the complete process, check the Full Recipe. Start by marinating the chicken. In a bowl, combine sliced chicken with soy sauce, honey, and sesame oil. This mix adds great flavor. Let the chicken soak for about 15 minutes. The longer it waits, the more tasty it gets. Next, heat a large skillet or wok over medium-high heat. Add a dash of cooking oil if needed. Once hot, add the marinated chicken. Stir-fry it until it's golden brown. This takes about 5 to 6 minutes. Make sure it's cooked through. When done, take the chicken out and set it aside. This will keep it juicy. Now, let’s stir-fry the veggies. In the same skillet, add minced garlic and grated ginger. Stir them for about 30 seconds. This brings out their aroma. Then, toss in the sliced red bell pepper, broccoli, snap peas, and carrot. Stir-fry these for 3 to 4 minutes. You want them tender but still crisp. After the veggies are ready, return the chicken to the skillet. Then, stir in the corn starch mix. This will thicken the sauce. Cook everything together for an additional 2 minutes. Now, you have a delicious chicken and veggie stir fry! For the full recipe, check the details above. Pick fresh, colorful veggies for your stir fry. I love using bell peppers, broccoli, and snap peas. They add great texture and taste. You can also try carrots, zucchini, or baby corn. Just remember to cut them into similar sizes. This helps them cook evenly and stay crunchy. Soy sauce is a must for stir fry. It adds saltiness and depth. Honey brings sweetness to balance the flavors. You can also add garlic and ginger for a nice kick. If you want a spicy touch, try red pepper flakes or sriracha. These seasonings will make your dish sing! Heat is key for a great stir fry. Use a hot skillet or wok. This helps to sear the chicken and veggies quickly. Keep stirring to avoid burning. I usually cook the chicken first, then add garlic and ginger. Finally, toss in the veggies. Stir-fry them until they're bright and crisp. Follow the Full Recipe to see this in action! {{image_2}} You can swap chicken for many other proteins. Try shrimp for a seafood twist. Tofu works well for a vegetarian option. Thinly sliced beef adds a rich flavor. For a lighter choice, you can use turkey. Each protein brings its own taste and texture. Feel free to mix and match your veggies. Bell peppers, carrots, and broccoli are great, but you can add more! Try zucchini, mushrooms, or even spinach. You can use whatever is in your fridge. Just make sure they are fresh for the best taste. The sauce can change the whole dish. You can use teriyaki sauce for a sweet kick. Add chili sauce for some heat. A splash of lime juice gives a bright taste. If you want a creamy texture, mix in some peanut butter. Each sauce offers a new experience, so have fun with it! For the full recipe, check the link above. To keep your chicken and veggie stir fry fresh, use an airtight container. Let it cool before sealing. Store it in the fridge for up to three days. Label the container with the date for easy tracking. This way, you won’t forget about it! When you’re ready to eat the leftovers, reheat them gently. Use a skillet over medium heat for the best results. Add a splash of water or broth to help steam the dish. Stir it often until it is warm throughout. This keeps the veggies crunchy and the chicken juicy. You can freeze chicken and veggie stir fry too! Place it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It will stay good for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Then reheat it as mentioned above. Enjoy your tasty meal anytime! The best way to cut chicken for stir fry is to slice it thin. Use a sharp knife for clean cuts. Cut against the grain to make it tender. Thin pieces cook fast and stay juicy. If the chicken is slightly frozen, it’s easier to slice. Aim for uniform pieces to ensure even cooking. Yes, you can use frozen vegetables for this recipe. Frozen veggies save time and are often pre-washed. They can be just as nutritious as fresh ones. If using frozen, add them to the skillet after the chicken is cooked. Stir fry until heated through, but don’t overcook them. You can store chicken and veggie stir fry in the fridge for about three days. Make sure to put it in an airtight container. This keeps the dish fresh and tasty. When reheating, check the temperature. It should be heated to 165°F for safety. This Chicken and Veggie Stir Fry is low in carbs and high in protein. A serving provides about 250 calories. It has a good amount of vitamins from the veggies. You also get healthy fats from sesame oil. This dish is balanced and great for a healthy diet. For the full recipe, check the details above. This blog post covered how to make a tasty chicken and veggie stir fry. We looked at key ingredients, their quality, and substitutions for any diets. I shared important steps, tips for the best flavors, and unique variations to try. Proper storage and reheating methods ensure your meal stays fresh. By following these tips, you can create a quick and delicious dish every time. Enjoy mixing it up with new flavors and techniques!

Chicken and Veggie Stir Fry

Savor the delightful flavors of this Savory Citrus Chicken & Veggie Stir Fry! This quick and easy recipe combines tender chicken with colorful veggies, all brought together with a zesty sauce for a delicious dinner in just 25 minutes. Perfect for busy weeknights, this stir fry is both healthy and bursting with flavor. Click through to discover how to make this flavorful dish that your whole family will love!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced thinly

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon sesame oil

1 red bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 carrot, julienned

2 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon corn starch mixed with 2 tablespoons water (for thickening)

3 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

In a bowl, marinate the sliced chicken with soy sauce, honey, and sesame oil. Let it sit for about 15 minutes.

    Heat a large skillet or wok over medium-high heat. Add a little oil (cooking oil of your choice) if needed.

      Add the marinated chicken to the skillet and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove the chicken from the skillet and set aside.

        In the same skillet, add garlic and ginger; stir-fry for about 30 seconds until fragrant.

          Add the sliced red bell pepper, broccoli, snap peas, and carrot to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.

            Return the cooked chicken to the skillet. Stir in the corn starch mixture and cook for an additional 2 minutes, or until the sauce thickens.

              Serve hot, garnished with chopped green onions and a sprinkle of sesame seeds.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | Serves 4