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Stir-Fry Chicken and Vegetables

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A quick and healthy stir-fry featuring tender chicken breast, crisp vegetables, and a flavorful soy-garlic sauce. This versatile dish is perfect for busy weeknights and can be served over rice or noodles.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stir-Fried
  • Cuisine: Asian
  • Diet: Low Fat

Ingredients

  • 2 skinless, boneless chicken breast halves, cut into thin strips
  • 2 tablespoons vegetable oil, divided
  • 2 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 1 cup thinly sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, cut into wedges
  • ½ cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • ¼ cup cold water

Instructions

  1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
  2. Add the chicken strips and cook for 4–5 minutes, stirring frequently, until lightly browned and cooked through. Remove from skillet and set aside.
  3. Add the remaining 1 tablespoon of oil to the skillet. Stir in the garlic, broccoli, snow peas, carrots, celery, mushrooms, and onion. Cook for 4–5 minutes until the vegetables are tender-crisp.
  4. In a small bowl, combine chicken broth, soy sauce, cornstarch, and cold water. Mix until smooth.
  5. Return the chicken to the skillet, then pour in the sauce mixture. Stir constantly until the sauce thickens and coats the chicken and vegetables evenly, about 2–3 minutes.
  6. Serve hot over rice or noodles.

Notes

  • Use high heat and avoid overcrowding the pan to keep vegetables crisp.
  • Prep all ingredients in advance for a smooth cooking process.
  • Use tamari instead of soy sauce for a gluten-free version.
  • Add chili paste or sriracha if you prefer heat.
  • Double the recipe in batches to prevent steaming.

Nutrition

Find it online: https://savorymomskitchen.com/stir-fry-chicken-and-vegetables/