chicken and mixed vegetables recipe

Written ByJenny Smyth Posted on
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The Best chicken and mixed vegetables recipe

I’m so excited to share with you one of my family’s favorite recipes – chicken and mixed vegetables. This dish is a staple in our household, and for good reason.

It’s easy to make, packed with nutrients, and can be served for any occasion. My kids love helping me in the kitchen, and this recipe is always a hit with them.

We’ve made it for family gatherings, weeknight dinners, and even as a quick lunch option. I’ve experimented with different combinations of vegetables, but this recipe remains one of our favorites.

The key to making this dish shine is in the home cooking technique – it’s all about tenderizing the chicken and bringing out the natural flavors of the vegetables. I’ve learned that by using a combination of pan-frying and steaming, you can achieve a dish that’s both tender and full of flavor.

This technique also helps to retain the nutrients in the vegetables, which is especially important when cooking for my family. We’re always on the lookout for ways to make healthy eating easier and more enjoyable, and this recipe delivers on both fronts.

Chicken and Mixed Vegetables Stir Fry

4.7 from 1260 votes

A delicious and healthy dish featuring tender chicken and a colorful mix of vegetables, perfect for a quick and nutritious meal. This recipe is a must-try for any occasion.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

500g boneless skinless chicken breasts, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil

For the Vegetables

2 cups broccoli florets
1 bell pepper, sliced
1 large carrot, sliced
1 medium onion, sliced
2 cloves garlic, minced
1 tbsp grated ginger

For the Sauce

3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp honey
1 tbsp cornstarch
2 tbsp water

For the oil

2 tbsp vegetable oil

👨‍🍳Directions

1Heat 1 tbsp vegetable oil in a wok over medium-high heat until shimmering.
2Add chicken pieces, cook until browned and cooked through, about 5-7 minutes.
3Remove chicken from wok and set aside.
4In the same wok, add remaining 1 tbsp vegetable oil.
5Add broccoli, bell pepper, carrot, and onion.
6Stir-fry for 5-7 minutes until vegetables are tender-crisp.
7Add garlic and ginger, stir-fry for an additional 1 minute until fragrant.
8In a small bowl, mix soy sauce, oyster sauce, honey, cornstarch, and water to make the sauce.
9Pour the sauce into the wok with the vegetables, stir well to combine.
10Cook for 2-3 minutes until the sauce thickens.
11Return the cooked chicken to the wok, stir well to combine with the vegetables and sauce.
12Cook for an additional 2-3 minutes until everything is heated through and well coated in the sauce.
13Serve hot with steamed rice or noodles, garnish with chopped green onions and sesame seeds if desired.

🔧Equipment

Wok
Mixing bowl
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 3g❤️Cholesterol: 73mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 30g

📝Notes

Tips: Adjust the heat level by adding chili flakes or Sriracha to the sauce. You can also add other vegetables like snap peas or mushrooms.

This chicken and mixed vegetables recipe is a staple in our household for many reasons. Not only is it easy to make, but it’s also packed with nutrients that are essential for maintaining good health.

The home cooking technique used in this recipe helps to tenderize the chicken while bringing out the natural flavors of the vegetables. Whether you’re serving it as a main course or as a side dish, this recipe is sure to please even the pickiest eaters.

Plus, it’s easy to reheat and serves well as leftovers – perfect for busy families like mine.

❓ Frequently Asked Questions About Chicken and Mixed Vegetables Stir Fry

Q: What type of chicken should I use for this recipe?

For this recipe, I recommend using boneless, skinless chicken breasts or thighs. You can also use chicken cutlets or tenders if you prefer a leaner cut of meat.

Q: Can I use frozen vegetables instead of fresh?

Frozen vegetables are a great option if you don’t have access to fresh produce or if you want to save time during meal prep. Just be sure to thaw them first before adding them to the pan.

Q: How do I ensure that my chicken is cooked through?

The best way to check if your chicken is cooked through is by inserting an instant-read thermometer into the thickest part of the breast or thigh. The internal temperature should reach 165°F (74°C) for safe consumption.

Q: Can I make this recipe in advance?

This recipe is perfect for meal prep! You can cook the chicken and vegetables separately up to a day in advance and store them in separate containers in the fridge or freezer.

Q: Are there any variations I can try with this recipe?

Yes! You can experiment with different seasonings, spices, or herbs to give your dish a unique flavor profile. Some ideas include adding cumin and chili powder for a Southwestern twist or using fresh basil and parsley for an Italian-inspired taste.

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