This dish has been a staple in my family’s meal rotation, and it never fails to please. The first time I made it, I was a bit skeptical about how the kids might take to it, especially with all the veggies. But to my surprise, they devoured it, leaving nothing but empty plates and satisfied bellies. The best part? The leftovers are just as delightful the next day. If you’re a fan of meal prepping or simply love having tasty options on hand, this stir-fry is your new best friend.
What’s brilliant about this recipe is how easily it comes together. With just a handful of ingredients and about 40 minutes, you’ve got a delicious dinner ready to go. It’s a great way to use up those veggies lingering in the fridge, and the combination of chicken and mushrooms with that savory sauce is simply irresistible. Plus, the process of cooking this is straightforward, even for novice cooks. You don’t need to be a gourmet chef to nail this one!
So, if you’re looking for a quick, healthy, and utterly scrumptious meal, I encourage you to give this Chicken & Veggie Stir-Fry a try. Whether you serve it over rice or noodles, it’s sure to become a favorite in your home, just like it has in ours. Let’s dive in and get cooking!
How to Make Chicken & Veggie Stir-Fry
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Ingredients:
- 1 lb of cubed chicken breast
- 1 cup chicken broth
- ¼ cup flour
- 3 cloves of minced garlic
- 8 oz of sliced mushrooms
- 1 lb of broccoli florets
- 1 tablespoon of brown sugar
- Salt, to taste
- Pepper, to taste
- 1 tablespoon of minced ginger
- 3 tablespoons of frying oil
- 2 teaspoons of sesame oil
- ⅓ cup of reduced sodium soy sauce
Directions:
- Heat a large skillet over medium-high heat and add 1 tablespoon of frying oil. Once hot, add the cubed chicken breast, seasoning it with salt and pepper. Cook until the chicken is golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of oil. Toss in the sliced mushrooms and cook until they begin to soften. Add the broccoli florets and continue to cook until the broccoli is tender. Remove the vegetables from the skillet and set aside.
- Add the remaining tablespoon of oil to the skillet. Sauté the minced garlic and ginger until fragrant.
- Gradually mix in the chicken broth, soy sauce, brown sugar, and sesame oil, stirring until everything is well incorporated.
- Return the cooked chicken and sautéed vegetables to the skillet. Stir everything together to combine and heat through.
- Serve the stir-fry hot, paired with rice or noodles for a complete meal.
Ingredient Tweaks for Your Pantry
If you’re out of chicken, tofu or shrimp can make great alternatives. No broccoli? Bell peppers or snow peas are excellent substitutes that add a burst of color and flavor. For a gluten-free option, swap flour with cornstarch. Feel free to adjust the veggies based on what you have on hand!
The Best Way to Store Chicken & Veggie Stir-Fry Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. If you prefer, you can also freeze the stir-fry for up to a month. Just thaw it in the fridge overnight before reheating.
Perfect Pairings for Chicken & Veggie Stir-Fry
This dish pairs beautifully with steamed jasmine rice or soba noodles. For an added crunch, sprinkle some toasted sesame seeds on top. A fresh cucumber salad or pickled veggies can offer a refreshing contrast to the savory stir-fry. A light white wine or jasmine tea makes for delightful drink companions.
Secrets to Perfecting Chicken & Veggie Stir-Fry
Ensure your skillet is hot before adding ingredients to achieve that perfect sear. Avoid overcrowding the pan to prevent steaming instead of frying. Adjust the soy sauce to your salt preference and always taste as you go. Pre-cutting all your ingredients makes the cooking process seamless and efficient.
How to Make Chicken & Veggie Stir-Fry Shine in Any Season
In spring, add asparagus and snap peas. Summer calls for zucchini and bell peppers. During fall, incorporate butternut squash or Brussels sprouts. For winter, hearty greens like kale or Swiss chard work beautifully. This adaptability makes it a versatile dish year-round.
Can I use frozen vegetables instead of fresh ones?
Absolutely! Frozen veggies are a convenient option and work just fine in this stir-fry. Just make sure to thaw and drain them well before adding to the skillet to avoid excess moisture, which can prevent the veggies from getting that delightful crisp-tender texture.
Is there a vegetarian version of this recipe?
Definitely! You can replace the chicken with tofu or tempeh for a vegetarian twist. For added flavor, marinate the tofu or tempeh in a bit of soy sauce and sesame oil before cooking. Ensure to adjust the sauce ingredients to keep the balance of flavors intact.
What can I serve with this stir-fry?
This stir-fry is great over rice or noodles. For additional sides, consider a light Asian-inspired salad or some spring rolls. A simple miso soup or wonton soup can also complement the dish nicely, offering a complete and satisfying meal experience.
How can I make this dish spicier?
To add some heat, you can include a sliced chili pepper or a dash of red pepper flakes when sautéing the garlic and ginger. Alternatively, a spoonful of sriracha or a hint of chili oil in the sauce can spice things up without overpowering the other flavors.
Can I prepare this meal in advance?
Yes, this stir-fry is excellent for meal prepping! You can chop all the vegetables and marinate the chicken ahead of time. Store them separately in the fridge. When you’re ready to cook, everything will come together quickly, making it perfect for a quick weeknight dinner.
How do I prevent the chicken from drying out?
To keep the chicken juicy, make sure not to overcook it. Cooking on medium-high heat just until it’s golden brown helps maintain its moisture. Also, letting the chicken rest for a few minutes after cooking before adding it back to the stir-fry can also help retain its juiciness.
Chicken & Veggie Stir-Fry
Equipment
- Skillet
Ingredients
- 1 lb cubed chicken breast
- 1 cup chicken broth
- 1/4 cup flour
- 3 cloves minced garlic
- 8 oz sliced mushrooms
- 1 lb broccoli florets
- 1 tablespoon brown sugar
- Salt to taste
- Pepper to taste
- 1 tablespoon minced ginger
- 3 tablespoons frying oil
- 2 teaspoons sesame oil
- 1/3 cup reduced sodium soy sauce
Instructions
For the Chicken:
- In a spacious skillet over medium-high heat, add 1 tablespoon of frying oil. Once hot, introduce the cubed chicken and season with salt and pepper. Cook until the chicken turns golden brown and is fully cooked. Afterward, remove the chicken from the skillet and set it aside.
For the Vegetables:
- Using the same skillet, add another tablespoon of oil and toss in the sliced mushrooms. Stir-fry until they soften, then incorporate the broccoli florets. Continue cooking until the broccoli becomes tender. After that, take the vegetables out of the skillet and set them aside.
For the Sauce:
- Add the remaining tablespoon of oil to the skillet. Sauté the minced garlic and ginger until aromatic, then stir in all remaining sauce ingredients and mix until well blended.
Final Assembly:
- Reintroduce the chicken and vegetables to the skillet. Combine everything thoroughly and heat through. Serve the stir-fry over rice or noodles for a delicious meal.
