Go Back
Stir-fry dishes have long been celebrated for their vibrant colors, quick cooking times, and the delightful combination of flavors they can deliver in a single bowl. The Colorful Crunch Chicken Stir-Fry embodies all these characteristics, making it not only a delicious meal but also an appealing one. With tender pieces of chicken, a rainbow of fresh vegetables, and a savory sauce, this dish is as nutritious as it is enjoyable.

30-Minute Vegetable Stir-Fry with Chicken

Looking for a quick and healthy dinner idea? This Colorful Crunch Chicken Stir-Fry is here to brighten up your meal! Packed with tender chicken and a vibrant mix of fresh vegetables, this dish not only looks amazing but is also loaded with nutrients. Ready in under 30 minutes, it features a deliciously balanced sauce that ties everything together. Perfect for busy weeknights, this stir-fry is as satisfying as it is nutritious, making healthy eating a breeze!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, thinly sliced

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 cup snap peas

1 medium carrot, julienned

2 green onions, sliced

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 teaspoon sesame oil

Salt and pepper to taste

Cooked jasmine or brown rice, for serving

Optional: sesame seeds for garnish

Instructions
 

Prep the Chicken: Start by thinly slicing the chicken breasts and season them with a little salt and pepper.

    Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

      Cook the Chicken: Add the sliced chicken to the pan in a single layer. Allow it to sear without stirring for about 2-3 minutes until lightly browned, then stir-fry for another 2 minutes, or until fully cooked. Remove the chicken from the pan and set aside.

        Stir-Fry the Vegetables: In the same skillet, add a little more oil if necessary. Toss in the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.

          Add the Veggies: Add the broccoli, snap peas, sliced bell peppers, and carrots. Stir-fry for about 5-6 minutes, or until the vegetables are tender-crisp.

            Combine Chicken and Sauce: Return the cooked chicken to the skillet with the vegetables. In a small bowl, mix the soy sauce, honey, rice vinegar, and sesame oil. Pour this sauce over the chicken and vegetables, stirring well to coat everything evenly.

              Finish and Serve: Stir-fry for an additional 2-3 minutes, allowing the sauce to thicken slightly. Adjust seasoning with salt and pepper if needed. Serve hot over jasmine or brown rice, garnished with sliced green onions and optional sesame seeds.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings