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Chicken and Vegetable Stir Fry Recipe

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★★★★★

4.9 from 82 reviews

This Chicken and Vegetable Stir Fry is a quick and nutritious meal combining tender chicken breast with fresh broccoli, cauliflower, carrots, and edamame beans. Tossed in a flavorful soy-based sauce with sweet chili, honey, and aromatic garlic and ginger, this stir fry is finished with toasted slivered almonds for an added crunch. Perfect for a healthy weeknight dinner, it’s ready in under 30 minutes and pairs beautifully with steamed rice or noodles.

Ingredients

Scale

Stir Fry Sauce

  • ¼ cup soy sauce (60mls)
  • 2 Tbsp sweet chili sauce
  • 1 Tbsp honey
  • 1 Tbsp sesame oil
  • 1 Tbsp cornflour
  • 1 tsp crushed garlic
  • 1 tsp crushed ginger

Main Ingredients

  • 1 Tbsp oil
  • 500g chicken breast
  • ½ head broccoli, cut into bite-size pieces
  • ½ head cauliflower, cut into bite-size pieces
  • 2 carrots, peeled and sliced
  • 1 cup edamame beans, thawed (125g)
  • 30g slivered almonds, toasted

Instructions

  1. Prepare the sauce: In a small jug, whisk together soy sauce, sweet chili sauce, honey, sesame oil, cornflour, crushed garlic, and crushed ginger. Set this stir fry sauce aside until needed.
  2. Cook the chicken: Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Slice the chicken breast into 1cm thick strips and fry them for a couple of minutes on each side until lightly browned and nearly cooked through. Remove the chicken from the pan and set aside.
  3. Stir fry the broccoli and cauliflower: Add the chopped broccoli and cauliflower to the same pan with a splash of water. Stir fry for about 3 minutes, allowing the vegetables to soften while retaining some crunch.
  4. Add carrots and edamame: Toss in the sliced carrots and thawed edamame beans. Continue stir frying for an additional 2 minutes to combine and cook all vegetables evenly.
  5. Return chicken and add sauce: Return the cooked chicken pieces to the pan. Pour the previously prepared stir fry sauce over all the ingredients. Mix well to coat everything evenly.
  6. Simmer to finish cooking: Let the stir fry simmer, stirring occasionally, for 3 to 5 minutes until the sauce thickens slightly and all ingredients are hot and fully cooked.
  7. Garnish and serve: Scatter toasted slivered almonds over the stir fry and serve immediately. This dish is delicious when served on top of steamed rice or noodles.

Notes

  • For extra flavor, marinate the chicken in a small amount of the stir fry sauce before cooking.
  • Adjust vegetable quantities or add others like bell peppers or snap peas for variety.
  • Use low-sodium soy sauce to reduce sodium content if desired.
  • If you prefer a thicker sauce, add a bit more cornflour mixed with water before simmering.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: Chicken stir fry, chicken and vegetables, quick Asian dinner, healthy stir fry, easy weeknight recipe

Find it online: https://thefoodrecipe.com/chicken-and-vegetable-stir-fry-recipe/