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- 1 pound boneless, skinless chicken breast, thinly sliced - 2 cups mixed vegetables (bell peppers, broccoli, snap peas, and carrots) - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon cornstarch - 2 tablespoons water - 2 tablespoons vegetable or peanut oil for cooking - Salt and pepper to taste - Optional: cooked rice or noodles for serving

Quick Veggie-Packed Chicken Stir-Fry for Families

Discover the ultimate Quick Veggie-Packed Chicken Stir-Fry that’s perfect for busy weeknights! This simple recipe brings together tender chicken, vibrant vegetables, and a delicious sauce, all cooked in just minutes. With its quick preparation and nutritious ingredients, it's a delightful meal that keeps the whole family satisfied and healthy. Plus, you can easily customize it with your favorite veggies or serve it over rice or noodles. Try it tonight for a flavorful dinner!
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Ingredients
  

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

2 tablespoons vegetable oil (or substitute with peanut oil for added flavor)

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

3 cloves garlic, finely minced

1 tablespoon fresh ginger, grated

1/4 cup low-sodium soy sauce

1 tablespoon oyster sauce (optional for extra depth of flavor)

1 tablespoon sesame oil

1 tablespoon cornstarch combined with 2 tablespoons water (this is the slurry for thickening the sauce)

2 green onions, finely sliced (for garnish)

Sesame seeds (for garnish)

Cooked rice or quinoa (for serving)

Instructions
 

Marinate the Chicken: In a medium-sized bowl, combine the thinly sliced chicken with 1 tablespoon of soy sauce and a splash of sesame oil. Mix well and let it marinate for approximately 15 minutes while you prepare the vegetables.

    Heat the Oil: Place a large skillet or wok over medium-high heat. Add 2 tablespoons of vegetable oil and allow it to heat until shimmering, which usually takes a minute or two.

      Cook the Chicken: Carefully place the marinated chicken strips into the hot skillet in a single layer. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Once done, transfer the chicken to a plate 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, include the mixed vegetables in the skillet. Stir-fry for approximately 4-5 minutes, or until the vegetables are vibrant and tender-crisp.

          Combine Ingredients: Return the cooked chicken to the skillet, adding in the remaining 3 tablespoons of soy sauce along with the oyster sauce (if using). Stir everything together gently to ensure an even distribution of flavors.

            Thicken the Sauce: Pour in the cornstarch slurry while stirring continuously. Cook for about 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

              Finish and Serve: Drizzle additional sesame oil over the stir-fry, toss to coat, then remove from heat. Serve the stir-fry over steaming cooked rice or fluffy quinoa. Garnish with freshly sliced green onions and a sprinkle of sesame seeds for added crunch.

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

                  - Presentation Tips: Serve the stir-fry in colorful bowls, drizzled with a bit more sesame oil and topped with the green onions and sesame seeds for an eye-catching finish. Consider adding a wedge of lime on the side for a refreshing squeeze of citrus.