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In today's fast-paced culinary landscape, quick and nutritious meals are more important than ever. One dish that perfectly embodies this notion is the Savory Chicken and Vegetable Stir-Fry Bowl. This recipe not only promises a burst of flavors but also offers a delightful mix of textures, making it an ideal choice for a variety of dietary preferences. With its vibrant vegetables and succulent chicken, this stir-fry is an excellent option for busy weeknights or meal prepping, providing a wholesome meal that can be prepared in under 30 minutes. Explore how to create this delicious dish that can be easily customized to suit your taste buds and dietary needs.

Savory Chicken and Vegetable Stir-Fry Bowl

Discover the delightful Savory Chicken and Vegetable Stir-Fry Bowl, a perfect blend of flavor and nutrition in under 30 minutes. This quick and customizable recipe features tender chicken thighs paired with vibrant vegetables like bell peppers, broccoli, and carrots. With an array of delicious sauces enhancing every bite, this stir-fry makes for a satisfying meal ideal for busy weeknights or meal prep. Explore this dish and elevate your cooking game with fresh ingredients and bold flavors!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, thinly sliced

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon sesame oil

1 tablespoon vegetable oil

1 bell pepper (red or yellow), sliced

1 cup broccoli florets

1 medium carrot, julienned

1 cup snap peas, trimmed

3 green onions, chopped (white and green parts separated)

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Cooked jasmine rice or quinoa, for serving

Sesame seeds, for garnish

Fresh cilantro, for garnish

Instructions
 

Marinate the Chicken: In a bowl, combine the sliced chicken, soy sauce, and oyster sauce. Mix well and let it marinate for about 15-20 minutes to soak up the flavors.

    Prep the Vegetables: While the chicken is marinating, wash and prepare all vegetables - slice the bell pepper, chop the broccoli, julienne the carrot, and trim the snap peas.

      Heat the Pan: In a large skillet or wok, heat the vegetable oil over medium-high heat.

        Cook the Chicken: Add the marinated chicken to the hot skillet, cooking for about 5-7 minutes until browned and cooked through. Remove the chicken from the pan and set aside.

          Sauté the Vegetables: In the same skillet, add the sesame oil. Throw in the garlic, ginger, and the white parts of the green onions, stirring for about 30 seconds until fragrant. Then, add the bell pepper, broccoli, carrot, and snap peas. Stir-fry the vegetables for about 4-5 minutes or until they start to soften but still retain some crunch.

            Combine Chicken and Veggies: Return the cooked chicken to the skillet with the vegetables. Stir well to combine.

              Thicken the Sauce: Pour the cornstarch slurry into the skillet. Stir continuously for 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.

                Serve: Remove from heat and serve the stir-fry over a bed of cooked jasmine rice or quinoa.

                  Garnish: Sprinkle with sesame seeds and the green parts of the chopped green onions. Add fresh cilantro for an extra pop of flavor.

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