One-Pot Chicken and Vegetable Stir Fry

This One-Pot Chicken and Vegetable Stir Fry is a quick, healthy, and satisfying meal that comes together in no time. Juicy chicken, vibrant vegetables, and a savory sauce make this dish perfect for weeknight dinners. It’s customizable, versatile, and sure to be a family favorite.

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Did You Know?

Stir-frying is a cooking method originating in China that uses high heat and constant stirring to quickly cook ingredients. This technique helps vegetables retain their crisp texture and nutrients while keeping the chicken tender and flavorful. Fun Fact: Cooking everything in one pot or pan not only saves time but also allows the flavors to meld together beautifully.

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Yield

Serves 4

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Ingredients

For the Stir Fry:
2 tablespoons vegetable oil
1 pound chicken breast, cut into thin strips
1 red bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
1 medium carrot, julienned
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 green onions, chopped (for garnish)

For the Sauce:
1/4 cup soy sauce
2 tablespoons honey or brown sugar
2 tablespoons oyster sauce (optional)
1 tablespoon rice vinegar
1 tablespoon cornstarch
1/2 cup chicken broth or water
1 teaspoon sesame oil

Optional Garnishes:
Sesame seeds
Fresh cilantro

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Instructions

Step 1: Make the Sauce

In a small bowl, whisk together the soy sauce, honey, oyster sauce (if using), rice vinegar, cornstarch, chicken broth, and sesame oil. Set aside.

Step 2: Cook the Chicken

Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the chicken strips and cook for 5-6 minutes until golden and cooked through. Remove the chicken from the pan and set aside.

Step 3: Sauté the Vegetables

In the same pan, add the remaining tablespoon of vegetable oil. Add the bell pepper, broccoli, snap peas, and carrot. Stir-fry for 4-5 minutes until the vegetables are bright and slightly tender but still crisp.

Step 4: Add Garlic, Ginger, and Chicken

Add the minced garlic and grated ginger to the pan, stir-frying for 1 minute until fragrant. Return the chicken to the pan and mix everything together.

Step 5: Add the Sauce

Pour the sauce into the pan, stirring constantly. Let it simmer for 2-3 minutes until the sauce thickens and coats the chicken and vegetables.

Step 6: Serve

Garnish with chopped green onions, sesame seeds, or fresh cilantro. Serve hot over steamed rice or noodles.

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Nutritional Information (Per Serving)

Calories: 320, Protein: 30g, Carbohydrates: 20g, Fiber: 4g, Net Carbohydrates: 16g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 70mg, Sodium: 720mg, Sugars: 8g, Glycemic Index: Medium

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Kitchen Tips, Great Ideas, How to Save Money

1. Prep Ahead: Cut all the vegetables and chicken in advance to make dinner time quick and efficient.
2. Protein Swap: Substitute chicken with shrimp, beef, or tofu for variety.
3. Veggie Options: Use any vegetables you have on hand like zucchini, mushrooms, or baby corn.
4. Add Heat: Add a dash of sriracha, red pepper flakes, or chili paste for some spice.
5. Sauce Variations: For a tangy twist, add a tablespoon of hoisin sauce or a squeeze of fresh lime juice.
6. Serve Ideas: Serve over rice, quinoa, or noodles for a complete meal.
7. Budget-Friendly: Use frozen stir-fry vegetable mixes to save money and reduce prep time.
8. Double Up: Make a double batch and enjoy leftovers for lunch the next day.
9. Reduce Sodium: Use low-sodium soy sauce or tamari for a healthier option.
10. Quick Cleanup: Since it’s all made in one pan, cleanup is a breeze!

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Let’s Learn About Stir-Frying

Stir-frying uses high heat and quick movements to cook food fast while preserving texture, color, and nutrients. To achieve the best results, make sure your pan or wok is hot before adding ingredients, and avoid overcrowding to keep everything crisp. Stir-frying is a fantastic way to create healthy, flavorful meals in a short amount of time.