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Stir-Fried Chicken and Vegetables

A quick and nutritious stir-fry bringing together tender chicken and vibrant vegetables in a homemade sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 cup water For combining with sauce ingredients.
  • 1/4 cup low-sodium soy sauce Provides savory depth.
  • 2 tablespoons honey Natural sweetness.
  • 2 tablespoons rice vinegar Provides tanginess.
  • 3 cloves minced garlic Aromatic base.
  • 1 tablespoon minced ginger Adds warmth and spice.
  • 1/2 teaspoon red pepper flakes Adjust for desired heat.
  • 1 tablespoon cornstarch Used to thicken the sauce.
Main Ingredients
  • 1 tablespoon extra-virgin olive oil For cooking.
  • 1 pound boneless, skinless chicken breasts Lean protein.
  • 1 red red bell pepper Adds sweetness and color.
  • 4 cups mixed vegetables Variety of textures.
  • 1 cup sliced water chestnuts For added crunch.
  • 1/4 cup green onions For flavor and garnish.
  • 1 tablespoon sesame seeds Optional for topping.
  • 4 cups brown rice, quinoa, noodles, or cauliflower rice Base for serving.

Method
 

Preparation
  1. In a small pot, combine water, soy sauce, honey, rice vinegar, garlic, ginger, and red pepper flakes over medium-high heat, stirring until fully mixed.
  2. Continue heating the mixture until it comes to a boil.
  3. Add the cornstarch slurry and whisk constantly until the sauce thickens, about 1 to 2 minutes.
Cooking
  1. In a large sauté pan or wok, heat 1/2 tablespoon of olive oil over medium-high heat.
  2. Add the chicken with a few dashes of soy sauce and cook until golden, about 4 to 6 minutes.
  3. Transfer the cooked chicken to a plate and set aside.
  4. In the same pan, heat the remaining olive oil, then add the bell pepper and mixed vegetables, and cook for about 3 to 4 minutes.
  5. Stir in the water chestnuts and return the cooked chicken to the pan.
  6. Pour the prepared sauce over the chicken and vegetables, tossing to coat everything evenly.
  7. Let it all simmer for 1 to 2 minutes for the flavors to meld.
  8. Stir in half of the green onions, and sprinkle sesame seeds and the remaining green onions over the top just before serving.
  9. Serve warm with extra red pepper flakes or soy sauce on the side, if desired.

Notes

This stir-fry is perfect for meal prep. Store in airtight containers to maintain freshness. Serve over rice, quinoa, or noodles with added toppings for more flavor.