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To achieve the perfect balance of tenderness and crunch in your stir-fry, it's essential to understand the cooking times for each type of vegetable. Start by preparing your vegetables, ensuring they are cut into uniform sizes for even cooking. Common choices for a chicken and vegetable stir-fry include bell peppers, broccoli, snap peas, and carrots.

Savory Chicken and Vegetable Stir-Fry Bowl

Discover the vibrant flavors of the Savory Chicken and Vegetable Stir-Fry Bowl, a quick and nutritious meal perfect for busy families. This dish combines succulent chicken thighs, colorful veggies, and a savory sauce, all ready in under 30 minutes. With its rich protein and fiber content, it’s a wholesome option that pleases both kids and adults. Adapt the ingredients to your taste and enjoy a delicious home-cooked meal that celebrates healthy eating without the hassle.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 bell pepper (choose red or yellow for sweetness), sliced

1 cup broccoli florets

1 medium carrot, julienned (thinly sliced into matchsticks)

1 cup snap peas, trimmed

3 green onions, chopped (separate the white and green parts)

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (to create a slurry)

Cooked jasmine rice or quinoa (for serving)

Sesame seeds (for garnish)

Fresh cilantro leaves (for garnish)

Instructions
 

Marinate the Chicken: In a medium bowl, combine the sliced chicken with the soy sauce and oyster sauce. Mix thoroughly to ensure the chicken is evenly coated. Allow the chicken to marinate for 15-20 minutes, enabling it to absorb the flavors.

    Prep the Vegetables: While the chicken marinates, wash and prepare all the vegetables. Slice the bell pepper, chop the broccoli into bite-sized pieces, julienne the carrot, and trim the ends off the snap peas.

      Heat the Pan: Place a large skillet or wok over medium-high heat and add the vegetable oil. Allow it to heat until it shimmers.

        Cook the Chicken: Once the oil is hot, add the marinated chicken to the skillet in a single layer. Cook for approximately 5-7 minutes without stirring, allowing it to brown. When fully cooked and no longer pink, remove the chicken from the skillet and set aside on a plate.

          Sauté the Vegetables: In the same skillet, add the sesame oil. Once heated, add the minced garlic, grated ginger, and the white parts of the chopped green onions. Stir-fry for about 30 seconds or until fragrant. Then, toss in the sliced bell pepper, broccoli florets, julienned carrot, and snap peas. Stir-fry the vegetables for about 4-5 minutes, allowing them to soften while still retaining a bit of crunch.

            Combine Chicken and Veggies: Return the previously cooked chicken to the skillet with the sautéed vegetables. Stir to combine everything evenly.

              Thicken the Sauce: Pour the cornstarch slurry into the skillet. Stir continuously for 1-2 minutes until the sauce thickens to a nice coating consistency, enveloping the chicken and vegetables.

                Serve: Remove the skillet from heat. Serve the stir-fry over a generous portion of cooked jasmine rice or fluffy quinoa to soak up the flavors.

                  Garnish: Finish the dish with a sprinkle of sesame seeds and the green parts of the chopped green onions. Add a handful of fresh cilantro leaves on top for an aromatic touch.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 4