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In today’s fast-paced world, finding a healthy, delicious, and quick meal solution can feel overwhelming. Enter the Quick Veggie-Packed Chicken Stir-Fry—a vibrant and nutritious dish that not only satisfies your taste buds but also fits seamlessly into your busy lifestyle. This recipe is a perfect example of how you can prepare a wholesome meal in just 30 minutes, utilizing fresh ingredients and bold flavors. Whether you're a beginner in the kitchen or a seasoned cook looking for a quick weeknight meal, this stir-fry offers simplicity without compromising on taste or health benefits.

Quick Veggie-Packed Chicken Stir-Fry for Families

Discover the joy of healthy eating with this Quick Veggie-Packed Chicken Stir-Fry! Ready in just 30 minutes, this colorful dish combines tender chicken breast with vibrant vegetables like bell peppers, broccoli, and snap peas. Flavored with garlic, ginger, and sesame oil, it’s a perfect balance of nutrition and taste. Whether served over rice or noodles, this easy recipe is ideal for busy weeknights, ensuring you enjoy a wholesome meal in no time.
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Ingredients
  

1 lb (450g) boneless, skinless chicken breast, sliced into thin strips

2 tablespoons vegetable oil (or peanut oil)

2 cups mixed vegetables (fresh or frozen: bell peppers, broccoli, snap peas, carrots)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1/4 cup soy sauce (low-sodium preferred)

1 tablespoon oyster sauce (optional)

1 tablespoon sesame oil

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry to thicken)

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken with 1 tablespoon of soy sauce and a splash of sesame oil. Let it marinate for about 15 minutes while you prep the vegetables.

    Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.

      Cook the Chicken: Add the marinated chicken strips to the skillet in a single layer. Sauté for about 5-7 minutes or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.

        Stir-Fry the Vegetables: In the same skillet, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant. Then, add the mixed vegetables and stir-fry for about 4-5 minutes, or until they are bright and tender-crisp.

          Combine: Return the chicken to the skillet with the vegetables. Add the remaining 3 tablespoons of soy sauce and oyster sauce (if using). Stir well to combine everything.

            Thicken the Sauce: Pour in the cornstarch slurry and stir continuously until the sauce thickens, about 1-2 minutes.

              Finish and Serve: Drizzle with additional sesame oil, toss to coat, and then remove from heat. Serve the stir-fry over cooked rice or quinoa, garnished with sliced green onions and sesame seeds.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4