Description
A vibrant and healthy chicken and vegetable stir-fry featuring colorful bell peppers, broccoli, and green beans, cooked with a savory-sweet soy sauce glaze and served over warm brown rice. This quick and easy recipe is perfect for a nutritious weeknight dinner.
Ingredients
Scale
Protein
- 1 boneless chicken breast, diced
Vegetables
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup green beans
Sauce and Seasonings
- 2 tablespoons olive oil or sesame oil
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
Serving
- Cooked brown rice for serving
Instructions
- Heat the oil: Heat oil in a wok or large skillet over medium-high heat to prepare for stir-frying.
- Sauté chicken: Add the diced chicken to the hot pan and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
- Cook the vegetables: In the same pan, stir-fry the broccoli florets, red and yellow bell peppers, and green beans until they are tender-crisp, roughly 4-5 minutes.
- Add aromatics and sauce: Add the minced garlic to the vegetables and stir it in. Then add the soy sauce, honey or maple syrup, and rice vinegar to create the glaze.
- Combine chicken and veggies: Return the cooked chicken to the pan and toss all ingredients together. Heat through for an additional minute to meld the flavors.
- Serve: Serve the colorful chicken and veggie stir-fry over warm brown rice and garnish as desired.
Notes
- You can substitute the chicken breast with tofu or shrimp for a different protein.
- Adjust the honey or maple syrup quantity to control sweetness.
- Use gluten-free soy sauce if you need to keep the recipe gluten-free.
- Add chili flakes or fresh ginger for extra heat and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
