Chicken and Veggie Stir-Fry with Rice!

🥢 Chicken and Veggie Stir-Fry with Rice

Ingredients

For the Stir-Fry:

• 1 lb (450 g) boneless, skinless chicken breast, cut into thin strips

• 2 tbsp soy sauce (low-sodium if preferred)

• 1 tbsp cornstarch

• 2 tbsp vegetable oil (or olive oil)

• 1 medium onion, sliced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated (optional but recommended)

• 1 red bell pepper, sliced

• 1 carrot, thinly sliced or julienned

• 1 cup broccoli florets

• 1 small zucchini, sliced

• ½ cup snap peas (optional)

• 2–3 green onions, chopped (for garnish)

• Sesame seeds (optional, for topping)

For the Sauce:

• 3 tbsp soy sauce

• 2 tbsp oyster sauce (or hoisin sauce)

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tbsp honey or brown sugar

• 1 tsp sesame oil

• ¼ cup chicken broth or water

• 1 tsp cornstarch (for thickening)

For the Rice:

• 1 cup uncooked jasmine or basmati rice

• 2 cups water or chicken broth

• Pinch of salt

Instructions

1. Cook the Rice

• Rinse rice under cold water until the water runs clear.

• Add rice, water (or broth), and salt to a pot.

• Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes, or until tender.

• Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

2. Marinate the Chicken

• In a bowl, mix soy sauce and cornstarch.

• Add the chicken strips, toss well, and let marinate for 10–15 minutes while prepping the vegetables.

3. Prepare the Stir-Fry Sauce

• In a small bowl, whisk together all sauce ingredients: soy sauce, oyster sauce, vinegar, honey, sesame oil, broth, and cornstarch. Set aside.

4. Cook the Chicken

• Heat 1 tbsp oil in a large wok or skillet over medium-high heat.

• Add the marinated chicken and cook until lightly browned and cooked through (4–5 minutes).

• Remove chicken from the pan and set aside.

5. Stir-Fry the Vegetables

• In the same pan, add another 1 tbsp oil.

• Add onion, garlic, and ginger; sauté for 30 seconds until fragrant.

• Add the carrot, bell pepper, broccoli, zucchini, and snap peas.

• Stir-fry for 3–5 minutes until veggies are tender-crisp.

6. Combine and Finish

• Return the cooked chicken to the pan.

• Pour in the prepared sauce and stir well.

• Cook for 2–3 minutes, allowing the sauce to thicken and coat everything evenly.

7. Serve

• Spoon over a bed of warm rice.

• Garnish with green onions and sesame seeds.

• Serve immediately while hot and flavorful!

💡 Tips & Variations

• 🔥 Add chili flakes or sriracha for a spicy kick.

• 🥦 Substitute veggies based on what you have — mushrooms, snow peas, or baby corn work great.

• 🍋 Add a squeeze of lime juice before serving for a fresh twist.

• 🍜 For a low-carb option, serve over cauliflower rice or zucchini noodles.