Description
This Chicken & Veggie Stir-Fry Bowl is a quick and flavorful dinner option featuring tender chicken breast and colorful mixed vegetables sautéed with garlic, ginger, and soy sauce, served over rice or noodles for a satisfying meal ready in just 25 minutes.
Ingredients
Scale
Protein
- 1 lb chicken breast, sliced
Vegetables
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
Sauce and Seasoning
- 2 tablespoons soy sauce
- Salt and pepper to taste
Other
- 1 tablespoon olive oil
- Cooked rice or noodles for serving
Instructions
- Heat the oil: Warm 1 tablespoon of olive oil in a large skillet over medium heat to prepare for sautéing the ingredients.
- Cook the chicken: Add the sliced chicken breast to the skillet and cook it until it is browned on the outside and cooked through inside, approximately 5 to 7 minutes.
- Sauté garlic and ginger: Stir in the minced garlic and grated ginger, cooking them for about 1 minute until fragrant to enhance the flavor of the dish.
- Cook the vegetables: Add the mixed vegetables to the skillet and stir-fry for 3 to 5 minutes until they become tender-crisp, maintaining their texture and brightness.
- Add the sauce: Pour in 2 tablespoons of soy sauce and stir everything to combine, cooking for an additional 2 minutes to meld the flavors together.
- Season: Adjust seasoning by adding salt and pepper to taste according to your preference.
- Serve: Spoon the stir-fried chicken and vegetables over cooked rice or noodles and serve immediately for a wholesome meal.
Notes
- For a gluten-free option, use gluten-free tamari or soy sauce.
- Feel free to swap out the vegetables with your favorites or whatever you have on hand.
- To add extra spice, sprinkle with red pepper flakes or add a dash of sriracha sauce before serving.
- This dish pairs well with jasmine rice, brown rice, or noodles of your choice.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated thoroughly.
