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When it comes to preparing a meal that is both nutritious and quick, nothing beats a stir-fry. Our Zesty Savory Chicken and Vegetable Stir-Fry is a perfect example of a dish that brings together vibrant flavors, essential nutrients, and the ease of preparation that busy weeknights demand. This recipe is not just a feast for the taste buds; it is also a celebration of healthy eating, incorporating a variety of colorful vegetables and lean protein to create a balanced meal that the whole family will enjoy.

Savory Chicken and Vegetable Stir-Fry

Looking for a quick and nutritious meal? Try our Zesty Savory Chicken and Vegetable Stir-Fry! This colorful dish combines lean chicken and a variety of fresh vegetables, all sautéed in flavorful sauces like soy and oyster. Perfect for busy weeknights, it’s easy to prepare and packed with essential nutrients. Enjoy a healthy dinner that’s both delicious and satisfying for the entire family. Discover the joy of stir-frying today!
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Ingredients
  

1 lb boneless, skinless chicken breasts, sliced into thin strips

2 tablespoons vegetable oil (divided)

2 cups mixed vegetables (bell peppers, broccoli, snap peas, and carrots), chopped into uniform bite-sized pieces

3 cloves garlic, minced

1-inch piece ginger, minced

3 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon hoisin sauce

1 tablespoon rice vinegar

1 teaspoon sesame oil

½ teaspoon red pepper flakes (optional, for heat)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Cooked rice or noodles (for serving)

Instructions
 

Marinate the Chicken: In a medium mixing bowl, combine the sliced chicken with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil. Mix well to coat the chicken thoroughly. Let it marinate for about 15-20 minutes to infuse flavors.

    Prep the Veggies: While the chicken marinates, wash and chop your mixed vegetables into bite-sized pieces. Ensuring they are uniform will help them cook evenly and hold their vibrant colors.

      Heat the Pan: In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Once the oil shimmers, add the marinated chicken strips. Sauté for about 4-5 minutes, stirring occasionally, until the chicken is browned and no longer pink in the center. Remove the cooked chicken from the pan and set it aside on a plate.

        Stir-Fry the Vegetables: In the same wok, add the remaining tablespoon of vegetable oil. Once heated, introduce the minced garlic and ginger, sautéing for approximately 30 seconds until fragrant. Then, add in the mixed vegetables and stir-fry for 3-4 minutes. You want them to be vibrant in color and tender-crisp, still retaining some crunch.

          Combine Chicken and Sauce: Return the browned chicken to the skillet with the sautéed vegetables. In a small bowl, whisk together the remaining soy sauce, oyster sauce, hoisin sauce, rice vinegar, and optional red pepper flakes for added heat. Pour this sauce over the chicken and vegetables, stirring well to coat everything evenly in delicious sauce. Cook for an additional 2-3 minutes until everything is heated through.

            Garnish and Serve: Remove the stir-fry from heat and transfer it to a large serving dish. Garnish with chopped green onions and a sprinkle of sesame seeds for added texture and visual appeal. Serve hot over steamed rice or toss with noodles for a satisfying meal.

              Prep Time: 15 mins | Total Time: 30 mins | Servings: 4