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Chicken and Veggie Stir-Fry

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Stir-fries are a quick and easy way to get dinner on the table, and when you’re cooking in a wok, it’s even better! This Chicken & Veggie Stir-Fry is the perfect one-pan dish for a busy weeknight, packed with colorful veggies, tender chicken, and a savory sauce that brings it all together. You’ll get crispy edges on your chicken, crunchy veggies, and that amazing wok-charred flavor that will have you coming back for seconds. Plus, I’ll give you all the tips on mastering the art of stir-frying in a wok—consider this your stir-fry 101!

Ingredients

Units Scale

2 boneless, skinless chicken breasts (cut into thin strips)

1 tbsp vegetable oil (for stir-frying)

1 red bell pepper (julienned)

1 yellow bell pepper (julienned)

1 medium carrot (sliced thin)

1 zucchini (cut into half-moons)

1 cup broccoli florets

2 cloves garlic (minced)

1-inch piece fresh ginger (grated)

For the Sauce:

3 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce

2 tsp rice vinegar

1 tbsp honey

1 tsp sesame oil

1 tsp cornstarch (for thickening)

1 tbsp water

Instructions

  1. Prep Your Ingredients: This is the most important step in stir-frying. Chop everything ahead of time so you can move quickly in the wok. You want your veggies and chicken cut into uniform pieces to ensure even cooking.
  2. Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey, sesame oil, cornstarch, and water. Set aside.
  3. Heat the Wok: Place your wok over medium-high heat. Add vegetable oil and let it heat up until it’s shimmering but not smoking. A well-heated wok is key to getting that signature wok-char flavor.
  4. Cook the Chicken: Add the chicken to the wok and stir-fry for about 4-5 minutes, until it’s browned and cooked through. Be sure to stir constantly to prevent burning. Remove the chicken from the wok and set it aside.
  5. Stir-Fry the Veggies: In the same wok, add the garlic and ginger and stir-fry for about 30 seconds until fragrant. Then, toss in your bell peppers, carrots, zucchini, and broccoli. Stir-fry the veggies for 3-4 minutes, just until they’re crisp-tender and still vibrant.
  6. Add the Chicken Back & Sauce: Return the chicken to the wok. Pour in the sauce and toss everything to coat. Cook for another 2-3 minutes until the sauce thickens and everything is well coated.
  7. Serve: Serve the stir-fry hot over rice or noodles, and garnish with sesame seeds or chopped green onions, if desired.

Notes

Tips, Pairings, & Garnishment

⭐ Wok Tips:

  • High heat is key! Make sure your wok is really hot before adding the oil. This will give your chicken a crispy exterior and prevent it from getting soggy.
  • Don’t overcrowd the wok. If you have a large batch, cook in batches. Too much in the wok at once will steam the ingredients rather than stir-fry them.
  • Keep things moving. Stir constantly to avoid burning the garlic and to get an even char on everything.
  • Use a wok spatula or wooden spoon to toss everything. It’s better for getting into the corners of the wok.

🥢 Pair With:

  • Steamed white or brown rice (perfect for soaking up that savory sauce)
  • Noodles (soba or rice noodles work well!)
  • A crisp cucumber salad with rice vinegar for a refreshing contrast to the savory stir-fry.

🍶 Drink Match: A chilled Sauvignon Blanc or a light Pinot Noir will cut through the richness of the sauce and complement the freshness of the veggies.

Nutrition Disclaimer: The nutritional information provided is an estimate based on standard ingredients and serving sizes. Actual values may vary depending on specific products used and portion sizes. This information is provided for convenience and should not be considered medical or dietary advice.

Find it online: https://joyistalife.com/recipe/chicken-and-veggie-stir-fry/