I love creating Chicken And Veggies Over Rice dishes that combine succulent chicken with crisp, vibrant vegetables. The stir fry offers a harmonious medley of savory and slightly sweet flavors from ginger and garlic, lightly spiked for excitement. This dish is my go-to for a quick, satisfying dinner on busy nights.

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I’ve been experimenting in my kitchen lately and I came up with what I think is one of my best chicken stir recipes yet. This chicken stir-fry is a speedy dinner option that won’t leave you feeling like you skipped on flavor.

I start with 1 lb of thinly sliced boneless, skinless chicken breasts and toss them with a bit of salt and pepper in 2 tbsp of vegetable oil. Then I add fresh veggies like red bell pepper, green bell pepper, broccoli florets, and a sliced onion, with garlic and a touch of grated fresh ginger to really amp up the flavor.

The sauce mix of 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp rice vinegar, 1 tbsp honey, and some chicken broth ties it all together perfectly. I like experimenting with a pinch of red chili flakes when I’m in the mood for a kick.

I always serve it hot over rice for a satisfying meal that comes together in about 30 minutes. Enjoy trying this easy and healthy dinner recipe!

Why I Like this Recipe

1. I like this recipe ’cause it comes together so quickly even when im super busy, its perfect for those weeknight dinners when I dont wanna spend hours in the kitchen.
2. I love how the mix of honey, ginger and garlic creates this unique sweet and savory flavour that really makes the chicken and veggies pop.
3. I enjoy how its packed with fresh veggies, which not only add crunch but also makes me feel like im eating something healthy even though its really tasty.
4. I really appreciate that I can tweak the spice level with red chili flakes; it lets me customize the heat to exactly what I like without messing up the balance of flavors.

Ingredients

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Chicken breasts brings lean protein tht helps build muscles and boost energy while keeping the dish light.
Bell peppers offer fresh vitamins with a crispy bite, adding color and a slight natural sweetness.
Broccoli supplies essential fiber and nutrients, giving a healthy crunch and a mildly bitter flavor.
Carrots deliver natural sweetness and beta-carotene, contributing extra crunch and health benefits.
Soy and oyster sauces pack umami flavor and bit of saltiness making stir fry tasty.
Honey adds a touch of natural sweetness that nicely balances the savory mix.
Cooked rice provides hearty carbohydrates to soak up every drop of the sauce.

Ingredient Quantities

1 lb boneless, skinless chicken breasts, thinly sliced

2 tbsp vegetable oil (divided into portions for cooking)

Salt and pepper to taste

1 red bell pepper, sliced into strips

1 green bell pepper, sliced into strips

1 cup broccoli florets

1 medium carrot, julienned

1 small onion, sliced

2 garlic cloves, minced

1 tsp grated fresh ginger

3 tbsp soy sauce

2 tbsp oyster sauce

1 tbsp rice vinegar

1 tbsp cornstarch

1/4 cup chicken broth

1 tbsp honey

Optional: red chili flakes to taste if you like it a bit spicy

Cooked rice for serving

How to Make this

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1. Season the thinly sliced chicken breasts with salt and pepper.

2. Mix together the soy sauce, oyster sauce, rice vinegar, cornstarch, chicken broth and honey in a small bowl until smooth.

3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat then add the chicken, cooking it until its nicely browned, about 4-5 minutes. Remove the chicken from the pan.

4. Add the remaining 1 tbsp vegetable oil to the same pan and toss in the minced garlic and grated ginger. Stir them around for about 30 seconds till fragrant.

5. Add the sliced onion, red bell pepper, and green bell pepper to the pan. Stir fry for about 2 minutes until they start to soften.

6. Add the broccoli florets and julienned carrot then continue to stir fry for another 2 minutes so all the veggies are crisp but tender.

7. Return the browned chicken to the pan and pour the mixed sauce over everything, stirring continuously so that the sauce evenly coats the chicken and vegetables.

8. Let the sauce simmer for a couple minutes until it thickens up nicely.

9. If you like it a bit spicy, toss in red chili flakes to taste.

10. Serve the delicious chicken stir fry over cooked rice and enjoy your speedy weeknight meal!

Equipment Needed

1. Large skillet or wok for stir-frying all the ingredients
2. Small bowl to mix together the sauce
3. Knife to thinly slice the chicken and chop the vegetables
4. Cutting board for all your chopping and slicing needs
5. Measuring spoons and cups for the sauces, vinegar and chicken broth
6. Spatula or wooden spoon for stir-frying and mixing the ingredients
7. Rice cooker or a medium pot to cook the rice

FAQ

How can I make sure the chicken stays juicy?

It's all about high heat and quick stir-fry. Don’t overcook it and make sure you slice the chicken uniformly so they cook evenly.

Can I substitute any of the vegetables if I don't have them all?

Yeah, totally. You can swap in mushrooms, zucchini, or even snap peas if you like. Just keep in mind that the cooking times might change a bit.

What if I don't like my food too spicy?

No worries, just leave out the red chili flakes or use just a pinch. The flavor is still great with the ginger and garlic.

How long does the whole recipe take from start to finish?

It usually takes about 30 minutes if you're prepped and ready to go. It's super quick and makes a tasty dinner.

Can I use dark meat chicken instead of breasts?

Yup, you can. Just be careful to adjust the cooking time since dark meat might need a bit longer to get tender.

Best Chicken Stir Recipe Substitutions and Variations

Chicken: Try swapping the chicken for turkey breast or firm tofu if you want a lighter twist.
Vegetable Oil: You can use canola or peanut oil instead; a touch of sesame oil also adds a cool nutty flavor.
Oyster Sauce: If you dont have oyster sauce, mushroom sauce or even a bit of hoisin sauce works pretty well.
Soy Sauce: Tamari is a solid gluten free replacement that keeps the savory taste on point.
Rice Vinegar: Apple cider vinegar makes a good swap too, but use a little less so it doesnt overpower the dish.

Pro Tips

1. If you have time, marinate the chicken in a bit of soy sauce, ginger, and garlic beforehand. It’ll really help all the flavors seep in and make the meat taste more tender.
2. Make sure not to crowd the pan when stir frying the veggies. Overcrowding means they can end up stewing rather than getting that nice crisp-tender texture so work in batches if needed.
3. When you add the sauce, keep stirring constantly so that the cornstarch mixes evenly and doesn’t clump up. A smooth sauce makes all the difference.
4. Try roasting some of the garlic and ginger lightly in the oil before adding everything. It gives an extra depth of flavor that is really worth it.