Chicken Veggie Stir-Fry Bowl: Quick, Healthy Weeknight Dinner Recipe
Whip up this vibrant Chicken Veggie Stir-Fry Bowl for a fast, flavorful meal packed with lean protein and colorful vegetables! Tender chicken strips are stir-fried with crisp broccoli, bell peppers, carrots, and more, all tossed in a savory garlic-ginger soy sauce. Served over fluffy rice or noodles, it's a balanced, nutritious dinner ready in under 30 minutes – perfect for busy weeknights or meal prep.
Searching for an easy chicken stir-fry recipe or healthy veggie stir-fry bowl ideas? This customizable dish is gluten-free adaptable, low-carb friendly, and always a family favorite!
Why You'll Love This Chicken Veggie Stir-Fry Bowl
- Quick & Easy: One-pan wonder done in 25 minutes.
- Nutrient-Packed: High in protein, fiber, vitamins from fresh veggies.
- Flavorful Sauce: Simple homemade stir-fry sauce beats takeout.
- Meal Prep Friendly: Make ahead and reheat for lunches.
- Customizable: Swap veggies or protein to suit your taste.
Serves 4. Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes.
Ingredients for Chicken Veggie Stir-Fry Bowl
Stir-Fry:
- 1 lb (450g) boneless skinless chicken breast or thighs, cut into bite-sized strips
- 2 tablespoons vegetable oil (or sesame oil for flavor)
- 3 cups mixed vegetables (broccoli florets, sliced bell peppers, carrots, snap peas, or zucchini)
- 3 garlic cloves, minced
- 1-inch fresh ginger, grated
- Green onions and sesame seeds for garnish
Stir-Fry Sauce:
- ¼ cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce (optional for umami)
- 1 tablespoon honey or brown sugar
- 1 tablespoon cornstarch
- ½ cup chicken broth or water
- 1 teaspoon sesame oil
Base Options:
- Cooked white/brown rice, quinoa, cauliflower rice, or rice noodles
Step-by-Step Instructions
1. Prepare the Sauce
Whisk together soy sauce, oyster sauce, honey, cornstarch, broth, and sesame oil in a small bowl. Set aside.
2. Cook the Chicken
Heat 1 tablespoon oil in a large wok or skillet over medium-high heat. Add chicken strips; season with salt and pepper. Stir-fry 5-7 minutes until cooked through and lightly browned. Remove to a plate.
3. Stir-Fry the Veggies
Add remaining oil to the pan. Toss in garlic and ginger; sauté 30 seconds until fragrant. Add vegetables; stir-fry 4-6 minutes until crisp-tender (don't overcook for best texture).
4. Combine Everything
Return chicken to the pan. Pour in the sauce; stir constantly until it thickens and coats everything (about 2 minutes).
5. Assemble the Bowls
Spoon over your chosen base. Garnish with sliced green onions and sesame seeds.
Serve hot and enjoy!
Tips for the Perfect Chicken Veggie Stir-Fry Bowl
- High Heat is Key: Use a hot pan for that authentic wok sear and to keep veggies crunchy.
- Velveting Chicken: For extra tender chicken, toss strips in 1 teaspoon cornstarch + 1 tablespoon soy sauce before cooking.
- Veggie Subs: Use whatever's in season – mushrooms, bok choy, or snow peas work great.
- Spice It Up: Add red pepper flakes or sriracha for heat.
- Low-Carb Version: Serve over cauliflower rice or zucchini noodles.
- Storage: Refrigerate leftovers up to 4 days; reheat in a skillet with a splash of water.
- Variations:
- Teriyaki: Add pineapple chunks and teriyaki sauce.
- Thai-Inspired: Use coconut aminos and lime juice.
- Vegan: Swap chicken for tofu or chickpeas.
This Chicken Veggie Stir-Fry Bowl is healthier than takeout, budget-friendly, and bursting with fresh flavors. Make it your go-to for easy healthy dinners – your body (and taste buds) will thank you! 🥦🍗✨
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