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- 2 boneless, skinless chicken breasts, thinly sliced - 4 cloves garlic, minced - 1 cup broccoli florets - 1 bell pepper (any color), sliced - 1 medium carrot, julienned - 1 cup snap peas, trimmed - 3 tablespoons low-sodium soy sauce - 1 tablespoon honey - 1 teaspoon freshly grated ginger - Salt and freshly ground black pepper Gathering the right ingredients is key to a great stir fry. I love using fresh, vibrant produce, as it adds life to the dish. Start with two boneless, skinless chicken breasts. Slice them thinly for even cooking. Next, garlic is a must. Using four cloves of minced garlic gives a strong flavor. Garlic not only adds taste but also has health benefits. Broccoli florets add a nice crunch and bright color. For your veggies, pick a bell pepper. Any color works, but I prefer red for sweetness. A medium carrot, julienned, adds a touch of sweetness and crunch. Snap peas give a crisp bite that everyone loves. Now, let's talk sauce. Three tablespoons of low-sodium soy sauce balance the flavors well. One tablespoon of honey adds a hint of sweetness. Freshly grated ginger gives a warm, spicy note. Don’t forget salt and black pepper for seasoning. With these ingredients, you can create a tasty and healthy meal. Each part plays a role in making the stir fry delicious. Enjoy the cooking process and the tasty results! {{ingredient_image_2}} First, heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add 2 thinly sliced boneless chicken breasts. Season the chicken with salt and freshly ground black pepper. Cook the chicken for 5 to 7 minutes until it is browned and fully cooked. After cooking, transfer the chicken to a plate and set it aside for later. Next, in the same skillet, add the remaining tablespoon of olive oil. Then, add 4 cloves of minced garlic and 1 teaspoon of freshly grated ginger. Sauté these for about 30 seconds, stirring constantly. You want them to become fragrant but be careful not to burn them. Now it's time to add the veggies! Toss in 1 cup of broccoli florets, 1 sliced bell pepper, 1 julienned medium carrot, and 1 cup of trimmed snap peas. Stir-fry these vibrant vegetables for 4 to 5 minutes. You want them to look bright and be tender-crisp. After the vegetables are cooked, return the chicken to the skillet. In a small bowl, mix together 3 tablespoons of low-sodium soy sauce and 1 tablespoon of honey until smooth. Pour this sauce mixture over the chicken and veggies. Stir well to coat everything evenly. Continue to cook the stir-fry for another 2 to 3 minutes. This allows the sauce to thicken and mingle with the ingredients. Once done, serve the stir-fry over fluffy cooked jasmine rice or quinoa. For a finishing touch, garnish with toasted sesame seeds and finely sliced green onions. Enjoy your colorful and healthy meal! For garlic chicken veggie stir fry, use high heat. This method helps to keep the chicken juicy and the veggies crisp. Heat your skillet or wok until it shimmers. Then, add the chicken and let it sear without stirring for a minute. This gives it a nice color and flavor. Do not overcook your vegetables! They should remain vibrant and tender-crisp. Stir-fry them for just a few minutes. This will keep their nutrients and taste fresh. You can boost the flavor with spices. Try adding red pepper flakes for heat. A dash of black sesame seeds adds nutty notes. Fresh herbs like cilantro or basil can brighten the dish. Choose fresh ingredients whenever possible. Fresh garlic and ginger give a much stronger flavor than dried. If you use dried, cut the amount in half. It’s less potent but still adds depth. Presentation is key! Top your stir fry with toasted sesame seeds for crunch. Thinly sliced green onions add a pop of color. You can also sprinkle some chopped cilantro for freshness. To make it look like a restaurant dish, serve it on a white plate. This contrast highlights the vibrant colors. Add a drizzle of soy sauce or honey on top for a glossy finish. Pro Tips Marinate for Extra Flavor: Consider marinating the chicken in soy sauce, garlic, and ginger for at least 30 minutes before cooking to enhance its flavor. Use Fresh Vegetables: Opt for fresh, seasonal vegetables for the best taste and texture. Frozen vegetables can become mushy when stir-fried. High Heat is Key: Make sure your skillet or wok is hot before adding the ingredients. This helps to sear the chicken and maintain the crispness of the vegetables. Customize Your Sauce: Feel free to tweak the sauce with additional ingredients like sesame oil or chili flakes for an extra kick. {{image_4}} You can easily switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a sweet taste. Tofu is great for a plant-based meal and soaks up flavor well. If you want other meats, try beef or pork. Both add a hearty twist to the dish. Feel free to customize the stir fry with seasonal vegetables. Think about what is fresh at the market. You might try zucchini, asparagus, or mushrooms. Adding leafy greens like spinach or kale gives it a healthy boost. These greens cook quickly and add nice color. Experiment with different sauces to find your favorite flavor. Teriyaki sauce gives a sweet and savory taste. Oyster sauce adds depth and richness. If you want a vegan option, swap honey for agave syrup or maple syrup. This keeps the sauce sweet without using animal products. To store leftovers, let the stir-fry cool down first. Place it in a tight container. Make sure to seal it well. This keeps moisture in and air out. Store it in the fridge for up to three days. If you want, you can keep the rice or quinoa separate from the stir-fry. This helps to keep the rice fluffy. If you have extra stir-fry, freezing is a great option. Pack it in a freezer-safe container or bag. Remove as much air as you can before sealing. Label the bag with the date. You can freeze it for up to three months. When you want to eat it, just thaw it in the fridge overnight before reheating. To reheat the stir-fry, use a skillet or a microwave. If using a skillet, heat it over medium heat. Add a splash of water or broth to keep it moist. Stir often until it’s warmed through. In the microwave, use a microwave-safe bowl. Cover it loosely with a lid or a paper towel. Heat it in short bursts, stirring in between. This way, you keep the veggies crisp and the chicken juicy. Garlic chicken veggie stir fry lasts for about 3 to 4 days in the fridge. Store it in an airtight container. This keeps the food fresh and safe. If you notice any strange smell or change in color, it’s best to toss it out. Yes, you can make this recipe ahead of time. Cook the stir fry and let it cool. Then, place it in the fridge for later. You can also prep the ingredients the night before. Slice the chicken and chop your veggies. This makes cooking easier and faster on a busy day. Garlic chicken veggie stir fry pairs well with a few sides. Consider serving it over jasmine rice or quinoa. You can also add a side salad for some crunch. Steamed rice noodles are another tasty option. For a flavorful twist, try it with some fresh spring rolls. This blog post explored a simple and tasty garlic chicken veggie stir-fry. You learned about key ingredients, step-by-step cooking instructions, and helpful tips to enhance your dish. We discussed variations like protein substitutes and alternative sauces to keep your meals exciting. When you try this recipe, you’ll create a flavorful dish that is healthy and satisfying. Enjoy customizing it to meet your tastes. Happy cooking!

Garlic Chicken Veggie Stir Fry

A quick and healthy stir fry featuring chicken and vibrant vegetables, flavored with garlic and ginger.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 piece bell pepper, sliced
  • 1 medium carrot, julienned
  • 1 cup snap peas, trimmed
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon honey
  • 1 teaspoon freshly grated ginger
  • to taste salt and freshly ground black pepper
  • for serving cooked jasmine rice or quinoa
  • for garnish toasted sesame seeds and finely sliced green onions

Instructions
 

  • In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
  • Add the thinly sliced chicken to the skillet, seasoning it generously with salt and freshly ground pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and fully cooked through. Once done, transfer the chicken to a plate and set aside.
  • In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic and freshly grated ginger for about 30 seconds, stirring constantly until fragrant, being careful not to burn them.
  • Introduce the broccoli florets, sliced bell pepper, julienned carrot, and trimmed snap peas to the skillet. Stir-fry for approximately 4-5 minutes, or until the vegetables are vibrant and tender-crisp.
  • Return the cooked chicken to the skillet, combining it with the vegetables. In a small bowl, whisk together the soy sauce and honey until smooth, then pour the mixture over the chicken and veggies. Stir well to ensure everything is evenly coated.
  • Continue to cook the stir-fry for an additional 2-3 minutes, allowing the sauce to thicken slightly while mingling with the ingredients.
  • Serve the finished stir-fry over a bed of fluffy cooked jasmine rice or quinoa. Garnish generously with toasted sesame seeds and finely sliced green onions for an extra burst of flavor and visual appeal.

Notes

Serve with jasmine rice or quinoa for a complete meal.
Keyword chicken, healthy, quick meal, stir fry