Easy Chicken & Veggie Stir-Fry for Beginners
This easy chicken & veggie stir-fry is a perfect meal for beginners, offering a healthy and flavorful dish that comes together quickly.
Equipment
- large skillet or wok
- small bowl
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces (or firm tofu/paneer for a vegetarian option)
Oil
- 2 tablespoons olive oil
Vegetables
- 1 large bell pepper any color!, cored and sliced
- 1 medium zucchini sliced into half-moons
- 1 cup broccoli florets
Aromatics
- 2 cloves garlic minced
Sauce
- 1/4 cup low-sodium soy sauce or tamari for gluten-free
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon ginger freshly grated (optional, but highly recommended!)
- red pepper flakes Pinch (for a little kick, optional)
For Serving (Optional)
- cooked brown rice or quinoa
- fresh cilantro or sesame seeds for garnish
Instructions
Preparation
- Pat dry and cut chicken into bite-sized pieces; if using tofu, press and cube it. Chop bell pepper, zucchini, and broccoli uniformly, then mince the garlic.
- Whisk together soy sauce, honey or maple syrup, rice vinegar, grated ginger, and red pepper flakes in a small bowl to make the sauce.
Cooking
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat, then cook chicken or tofu for 5-7 minutes until browned and cooked through; remove and set aside.
- Add the remaining 1 tablespoon of olive oil to the same skillet, then sauté bell pepper, zucchini, and broccoli florets for 5-7 minutes until tender-crisp.
- Stir in the minced garlic and cook for one minute until fragrant, being careful not to burn it.
Combine and Serve
- Add the cooked chicken or tofu back to the skillet with the vegetables, pour the sauce over, and toss to coat.
- Cook for 2-3 minutes, allowing the sauce to thicken slightly and coat the ingredients, then remove from heat.
- Serve immediately over cooked brown rice or quinoa, if desired, and garnish with fresh cilantro or sesame seeds.
Notes
For extra flavor, marinate the chicken in a tablespoon of soy sauce for 15 minutes before cooking. Adjust the amount of red pepper flakes to your preferred spice level. This dish is highly versatile, feel free to substitute with other seasonal vegetables like snap peas, carrots, or mushrooms.