# Chicken & Vegetable Stir-Fry

Chicken & Vegetable Stir-Fry — a easy recipe with 6 main ingredients, ready in about 25 min and serving 4. Check which of its ingredients are on sale at grocery stores near you.

- **Time:** 25 min
- **Serves:** 4
- **Difficulty:** easy
- **Tags:** dinner, chicken, quick, asian
- **Source:** https://savingrecipes.com/recipes/chicken-stir-fry

## Ingredients

- 1 lb chicken breast
- 2 bell peppers
- 2 cups broccoli florets
- 2 carrots
- Soy sauce _(pantry staple)_
- 1 cup rice
- Fresh ginger & garlic
- 2 tbsp olive oil _(pantry staple)_

## Instructions

1. Cook rice. Slice chicken thin; stir-fry in a hot oiled pan 4–5 min, remove.
2. Stir-fry peppers, broccoli, and carrots 4 min; add garlic and ginger for 30 sec.
3. Return chicken with soy sauce and a splash of water; toss and serve over rice.

## Tips

- Get the pan hotter than feels sensible before anything goes in. A lukewarm pan stews the chicken in its own juices instead of searing it.
- Cook the chicken and the vegetables separately, then combine. Everything at once drops the temperature and the whole thing steams.
- Slice the chicken thin and against the grain. Thick chunks need longer than the vegetables can survive.

## Substitutions

- **Chicken breast:** Thighs are more forgiving and stay juicier. Pressed firm tofu or prawns both work — prawns need only 2 minutes.
- **Soy sauce:** Tamari for gluten-free, or coconut aminos for soy-free (sweeter, so use a little less).
- **The vegetables:** Almost anything firm: snap peas, green beans, bok choy, mushrooms, baby corn. Add softer ones later so everything finishes together.
- **Rice:** Noodles, or cauliflower rice for a lower-carb version.

## Storage & reheating

Keeps 3 days refrigerated. The vegetables soften on reheating — use a hot pan rather than the microwave to keep some bite. Don't freeze; the vegetables turn watery.

## Common questions

### Why is my stir-fry watery?

Too much in the pan at once, or wet vegetables. Cook in batches, and dry the vegetables properly after washing.

### Do I need a wok?

No. A large heavy skillet is fine — what matters is high heat and not overcrowding. A wok just makes tossing easier.

### Can I prep this ahead?

Slice everything up to a day ahead and refrigerate in separate containers. The cooking is under 10 minutes, so the prep is the whole job.


_Photo: Takeaway — CC BY-SA 4.0 (https://commons.wikimedia.org/wiki/File:Kai_phat_khing.jpg)_