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When it comes to quick and satisfying meals, few dishes can rival the versatility and appeal of stir-fry recipes. Perfect for those busy weeknights when time is of the essence, stir-fry allows you to whip up a delicious dish in just 30 minutes. This cooking method not only preserves the vibrant colors and textures of the ingredients but also maximizes their nutritional value.

Quick Veggie and Chicken Stir-Fry in 30 Minutes

Discover the joy of quick and nutritious cooking with this vibrant 30-minute Veggie and Chicken Stir-Fry recipe. It's perfect for busy nights and features lean chicken breasts paired with an array of colorful vegetables like bell peppers, broccoli, and snap peas, all cooked to crispy perfection. Enhanced with flavorful sauces and aromatic garlic and ginger, this dish is not only appealing but packed with essential vitamins and protein. Whip it up for a satisfying meal in no time!
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Ingredients
  

1 pound (450g) boneless, skinless chicken breasts, thinly sliced

2 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 red bell pepper, sliced into thin strips

1 cup broccoli florets (about 1 small head)

1 cup snap peas, trimmed and cleaned

1 medium carrot, julienned

3 cloves garlic, minced

1 tablespoon fresh ginger, minced

3 green onions, chopped (with white and green parts separated)

3 tablespoons oyster sauce

1 tablespoon sesame oil

Cooked jasmine or brown rice, for serving

Instructions
 

Marinate the Chicken: In a medium mixing bowl, combine the sliced chicken with the soy sauce and cornstarch. Mix thoroughly to ensure the chicken is evenly coated. Cover and let it marinate for approximately 10 minutes to absorb the flavors.

    Prepare the Stir-Fry Sauce: In a small bowl, whisk together the oyster sauce, sesame oil, and the green part of the chopped green onions. Set this sauce aside to allow the flavors to meld.

      Heat the Oil: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. When the oil is shimmering, add the marinated chicken in a single layer. Allow it to cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and golden brown. Once done, remove the chicken from the pan and set it aside on a plate.

        Stir-Fry the Aromatics: In the same pan, add the remaining tablespoon of vegetable oil. Add the minced garlic, minced ginger, and the white parts of the chopped green onions. Sauté for about 30 seconds or until fragrant, being careful not to burn the garlic.

          Add the Vegetables: Incorporate the sliced red bell pepper, broccoli florets, snap peas, and julienned carrot into the pan. Stir-fry these vegetables for about 4-5 minutes until they are vibrant and tender-crisp. The goal is to retain some bite in the veggies.

            Combine Everything: Once the veggies are ready, return the cooked chicken to the pan. Pour the prepared stir-fry sauce over the chicken and vegetables. Toss everything together to ensure each piece is coated in the sauce. Cook together for an additional 2-3 minutes, allowing the sauce to warm and slightly thicken.

              Serve: Remove the stir-fry from heat. Serve it over a bed of cooked jasmine or brown rice for a wholesome meal. Garnish with the reserved green onion tops for a fresh pop of color.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings

                  Presentation Tips: For an attractive presentation, serve the stir-fry in shallow bowls, placing a generous mound of rice in the center and the chicken and vegetable mix elegantly arranged on top. Add a sprinkle of sesame seeds for an additional crunch and garnish with lime wedges for brightness.