Vibrant Summer Chicken Veggie Stir-Fry
This Vibrant Summer Chicken Veggie Stir-Fry combines tender, juicy chicken breast with a colorful medley of fresh vegetables and aromatic spices, creating a delightful dish that's perfect for warm days. Quick to prepare and packed with nutrients, this dish will be the star of your summer dinners or meal prep. Serve over hot cooked rice to soak up the delicious sauce and enjoy a healthy, satisfying meal that you can share with family and friends!
4
Servings
N/A
Calories
13
Ingredients
Ingredients
boneless skinless chicken breast
1 lb (cut into 1-inch pieces)
garlic cloves
2 (minced)
gingerroot
2 teaspoons (finely chopped)
medium onion
1 (cut into thin wedges)
baby carrots
1 cup (cut lengthwise in half)
fat-free chicken broth
1 cup (divided)
low sodium soy sauce
3 tablespoons (none)
sugar
2-3 teaspoons (none)
broccoli florets
2 cups (none)
sliced mushrooms
1 cup (none)
chopped red bell pepper
1/2 cup (none)
cornstarch
2 teaspoons (none)
hot cooked rice
as needed (for serving)
Instructions
1
Begin by trimming all visible fat from the chicken breast, then cut it into 1-inch pieces.
2
In a large nonstick skillet, coat the bottom with cooking spray and heat over medium-high.
3
Add the chicken pieces, minced garlic, and finely chopped gingerroot. Stir-fry for 2-3 minutes until the chicken is nicely browned.
4
Incorporate the onion wedges and baby carrots along with 3/4 cup of chicken broth, low-sodium soy sauce, and sugar. Cover the skillet and cook on medium heat for about 5 minutes, stirring occasionally to blend the flavors.
5
Next, add the broccoli florets, sliced mushrooms, and chopped red bell pepper. Cover the skillet again and cook for an additional 5 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are crisp-tender.
6
Mix the cornstarch with the remaining 1/4 cup of chicken broth in a small bowl until smooth. Stir this mixture into the chicken and vegetable medley, cooking while stirring until the sauce has thickened.
7
Remove from heat and serve the stir-fry hot over a bed of fluffy white or brown rice.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Vibrant Summer Chicken Veggie Stir-Fry?
It is a quick, nutrient-packed dish featuring tender chicken breast and a colorful variety of fresh vegetables in a savory sauce.
How many servings does this recipe provide?
This recipe makes 4 servings.
What type of chicken is best for this stir-fry?
The recipe calls for 1 lb of boneless skinless chicken breast.
How should I prepare the chicken?
Trim all visible fat and cut the chicken breast into 1-inch pieces.
Which vegetables are included in the recipe?
The dish includes onion wedges, baby carrots, broccoli florets, sliced mushrooms, and chopped red bell pepper.
How do I brown the chicken?
Heat a large nonstick skillet coated with cooking spray over medium-high heat and stir-fry the chicken for 2-3 minutes.
How much garlic and ginger do I need?
You will need 2 minced garlic cloves and 2 teaspoons of finely chopped gingerroot.
What ingredients are used for the sauce base?
The sauce base consists of chicken broth, low-sodium soy sauce, and 2-3 teaspoons of sugar.
How is the stir-fry sauce thickened?
Mix 2 teaspoons of cornstarch with 1/4 cup of chicken broth until smooth, then stir into the pan until the sauce thickens.
How long do the carrots and onions cook?
They should be cooked covered on medium heat for about 5 minutes along with the sauce liquids.
What is the total amount of chicken broth required?
The recipe requires 1 cup of fat-free chicken broth in total, used in divided portions.
How should the baby carrots be prepped?
Cut 1 cup of baby carrots lengthwise in half.
How should the broccoli and mushrooms be cooked?
Add them to the skillet after the first 5 minutes of cooking, then cover and cook for another 5 minutes.
What is the texture of the vegetables when finished?
The vegetables should be crisp-tender once the dish is fully cooked.
What should I serve with this stir-fry?
Serve the stir-fry hot over a bed of fluffy white or brown rice.
Is this recipe good for meal prep?
Yes, it is quick to prepare and packed with nutrients, making it excellent for meal planning.
Can I use regular soy sauce?
Yes, but low-sodium soy sauce is recommended to control the salt content.
How much onion is used?
One medium onion cut into thin wedges is used.
What is the best way to chop the gingerroot?
The gingerroot should be finely chopped to ensure it blends well into the stir-fry.
Can I omit the sugar?
Yes, you can omit or reduce the sugar, though it helps balance the saltiness of the soy sauce.
What kind of pan is recommended?
A large nonstick skillet is ideal for this recipe.
How do I know when the chicken is done?
The chicken is cooked through when it is no longer pink in the center and has reached a safe internal temperature.
Can I use other bell peppers?
Yes, while the recipe calls for red bell pepper for color, green, yellow, or orange peppers work too.
How much broccoli should I use?
The recipe requires 2 cups of broccoli florets.
Is fresh ginger better than ground ginger?
Freshly chopped gingerroot provides a more aromatic and vibrant flavor compared to ground ginger.
Can I substitute the chicken with another protein?
Yes, you can use shrimp or tofu, though cooking times will need to be adjusted accordingly.
What is the purpose of the cooking spray?
It helps prevent the chicken from sticking to the skillet without adding excessive fat.
Does this dish contain many calories?
While specific calories aren't listed, the recipe uses lean chicken, healthy vegetables, and limited oil, making it a generally healthy choice.
How much red bell pepper is added?
Use 1/2 cup of chopped red bell pepper.
How should I store leftover stir-fry?
Store leftovers in an airtight container in the refrigerator for 3-4 days.