Spoon Simple
Quick Chicken Stir-Fry with Mixed Vegetables and Brown Rice
A fast and flavorful chicken stir-fry packed with colorful vegetables and a savory sauce, served over brown rice. This high-protein meal is perfect for busy weeknights when you need a healthy dinner in a hurry.
Prep 20 min
Cook 15 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the Stir-Fry Sauce
- 1/2 cup low-sodium soy sauce
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
Step 2 — For the Stir-Fry
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp sesame oil or other cooking oil
- 1 head broccoli, cut into florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup snap peas
- 4 oz mushrooms, sliced
Step 3 — For Serving
- 2 cups cooked brown rice
Instructions
- 1
Prepare Stir-Fry Sauce
In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, ginger, and garlic. Set aside.
- 2
Cook Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
- 3
Stir-Fry Vegetables
Add the remaining 1 tablespoon of oil to the skillet. Add broccoli, bell peppers, snap peas, and mushrooms. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
- 4
Combine and Thicken Sauce
Return the cooked chicken to the skillet with the vegetables. Give the stir-fry sauce a quick whisk and pour it over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything, about 1-2 minutes.
- 5
Serve
Serve immediately over cooked brown rice.
Nutrition per serving: 520 cal · 40g protein · 45g carbs · 20g fat · 7g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
