Simple Chicken Stir-Fry

$- 1 lb boneless, skinless chicken breast, thinly sliced - 2 tablespoons vegetable oil - 1 cup broccoli florets - 1 bell pepper, sliced - 1 medium carrot, thinly sliced - 1 cup snap peas - 3 cloves garlic, minced - 2 tablespoons soy sauce - 1 tablespoon ginger, freshly grated - 1 tablespoon sesame oil - Salt and pepper to taste - 2 green onions, finely sliced - Sesame seeds - Wok or skillet - Cutting board - Knife First, chop your chicken and vegetables. This makes cooking fast and easy. Use a cutting board and a sharp knife. Slice the chicken into thin strips. Then, chop the broccoli, bell pepper, and carrot. Make sure all your veggies are ready to go. Measure out your sauces, too. Next, heat 2 tablespoons of vegetable oil in your wok or skillet. Turn the heat to medium-high. Once the oil is hot and shimmering, add the sliced chicken. Spread it out in a single layer. Season with salt and pepper. Cook for 4-5 minutes until the chicken is browned and cooked through. Remove the chicken from the pan and set it aside. In the same pan, add minced garlic and grated ginger. Stir for about 30 seconds until it smells great. Then, add the broccoli, bell pepper, carrot, and snap peas. Cook for 3-4 minutes. Stir often until the vegetables are bright and tender-crisp. Now, return the cooked chicken to the pan. Pour in the soy sauce and sesame oil. Toss everything together to mix well. Stir-fry for another 2 minutes to make sure it's all heated through. You can find the full recipe for this delicious dish above! To get the best stir-fry, use high heat. A hot pan cooks the chicken fast. It keeps the chicken juicy and tender. If the heat is too low, the chicken stews instead of frying. This can make it dry. - Use a wok or large skillet. These tools hold heat well. - Preheat your pan. Make sure the oil shimmers before adding chicken. You can boost the taste with extra spices or sauces. A splash of chili sauce adds heat. A pinch of five-spice powder gives depth. Fresh herbs like cilantro or basil make a great garnish. They add color and fresh taste. - Try sesame seeds. They add a nutty crunch. - Use lime juice. A squeeze right before serving brightens the dish. If you want a change, use beef or shrimp. Thinly sliced beef works well. It cooks quickly like chicken. Shrimp is also fast and tasty. For a vegetarian dish, swap chicken for tofu. Tofu absorbs flavors well. - Check for firm tofu. It holds its shape during cooking. - Cook it until golden. This gives it a nice texture. Seasonal vegetables make great swaps. Use bell peppers in summer and squash in fall. Frozen vegetables are a quick option too. They can save time and are often just as tasty. - Look for stir-fry blends. They have a mix of vegetables ready to go. - Add baby corn or water chestnuts. These add crunch and fun textures. You can mix up the sauce too. Homemade sauces can be simple. Just blend soy sauce with honey or garlic. For a healthier option, use low-sodium soy sauce. It keeps the flavor while lowering salt. - Try adding peanut butter. It gives a rich nutty taste. - Mix in some vinegar. It brightens the sauce and adds tang. For the full recipe, check the Simple Chicken Stir-Fry section above. To keep leftovers fresh, store your chicken stir-fry in an airtight container. This helps avoid any bad smells or flavors. It lasts for about 3 to 4 days in the fridge. When you want to eat it again, just reheat it in a pan or microwave. You can freeze chicken stir-fry for quick meals later. Place it in a freezer-safe bag or container. Be sure to remove as much air as possible. It can stay good for up to 3 months. To reheat, let it thaw overnight in the fridge. Then, heat it in a pan until it's hot all the way through. This keeps the flavors fresh and tasty. Each serving of this chicken stir-fry has about 300 calories. It provides lean protein from the chicken and lots of vitamins from the veggies. Ingredients like broccoli and bell peppers add fiber and antioxidants. If you need a gluten-free option, use tamari instead of soy sauce. For low-carb diets, skip the rice and serve the stir-fry on its own. You can also add extra vegetables to fill you up without adding many carbs. {{image_2}} Making Simple Chicken Stir-Fry takes about 20 minutes. You spend 10 minutes prepping your ingredients. Then, you cook everything for another 10 minutes. This quick time makes it great for busy nights. Yes, you can make this dish ahead of time. Cook and cool the stir-fry, then store it in a container. Keep it in the fridge for up to three days. Reheat it on the stove or in the microwave before serving. You can add many vegetables to your chicken stir-fry. Here are some great options: - Bell peppers - Carrots - Broccoli - Snap peas - Zucchini - Mushrooms - Snow peas Feel free to mix and match based on what you have available. To boost flavor, try these tips: - Add more garlic and ginger. - Use a splash of rice vinegar or lime juice. - Sprinkle in some chili flakes for heat. - Use fresh herbs like basil or cilantro. These small changes can make a big difference. Yes, you can use frozen chicken. Just be sure to thaw it first. Cut the chicken into thin slices for even cooking. Frozen chicken may take a bit longer to cook, so check its temperature to ensure it's safe to eat. To wrap up, we explored how to make a simple chicken stir-fry. You learned about key ingredients like chicken, veggies, and sauces. We discussed important tools, such as a wok and a knife. I shared step-by-step instructions, offering tips to perfect your stir-fry technique. Remember, you can swap proteins and vegetables easily. Feel free to experiment with flavors too. Enjoy your tasty, homemade dish. Cooking can be fun and satisfying!$

Craving a quick and delicious meal? Try this Simple Chicken Stir-Fry recipe that delivers flavor in just 20 minutes! With fresh ingredients and easy steps, you'll have a satisfying dinner ready in no time. Discover tips for enhancing flavor and swapping ingredients to suit your taste. Perfect for busy nights or when you want something healthy and tasty. Click through to explore the recipe and make this stir-fry a favorite in your home!

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Ingredients

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

2 tablespoons vegetable oil

1 cup broccoli florets

1 bell pepper (any color), sliced

1 medium carrot, thinly sliced

1 cup snap peas

3 cloves garlic, minced

2 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon ginger, freshly grated

1 tablespoon sesame oil

Salt and pepper to taste

2 green onions, finely sliced (for garnish)

Sesame seeds (for garnish)

Instructions

Prep the Ingredients: Before you start cooking, gather all your ingredients and have them chopped and ready to go. This ensures a quick stir-fry process.

Heat the Pan: In a large wok or skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering.

Cook the Chicken: Add the sliced chicken to the hot pan in a single layer. Season with a little salt and pepper. Stir-fry for about 4-5 minutes until cooked through and lightly browned. Remove the chicken from the pan and set aside.

Stir-Fry the Vegetables: In the same pan, add the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant. Then, add the broccoli, sliced bell pepper, carrot, and snap peas. Cook for about 3-4 minutes, stirring frequently, until the vegetables are vibrant and tender-crisp.

Combine: Return the cooked chicken to the pan with the vegetables. Pour in the soy sauce and sesame oil, tossing everything together to combine well. Stir-fry for an additional 2 minutes to heat through.

Serve: Once everything is well combined and heated, remove from heat. Taste and adjust seasoning if needed.

Garnish and Enjoy: Serve hot, garnished with green onions and a sprinkle of sesame seeds.

Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4