Get ready to transform your weeknight dinner with this mouthwatering Chinese Chicken and Veggies recipe that's so easy and fast, you'll wonder why you ever ordered takeout! In just 35 minutes, you'll create a restaurant-quality meal that's bursting with flavor, packed with protein, and loaded with colorful, crisp vegetables that will make your family beg for seconds. Whether you're a busy professional, a home cook looking to impress, or simply someone who loves delicious food, this recipe is your ticket to a quick, nutritious, and absolutely irresistible dinner.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 lb chicken breast, sliced
- 2 cups mixed vegetables (bell peppers, broccoli, carrots)
- 3 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 tbsp vegetable oil
- Cooked rice for serving
Instructions
- Prepare all ingredients by slicing chicken breast into thin, uniform strips approximately 1/4 inch thick. Chop mixed vegetables into bite-sized pieces, ensuring they are roughly similar in size for even cooking.
- Mince garlic and ginger finely. In a small bowl, combine soy sauce with minced garlic and ginger to create a quick marinade. Pour half of this mixture over the sliced chicken and let it marinate for 10 minutes at room temperature.
- Heat vegetable oil in a large wok or wide skillet over medium-high heat. Allow the oil to become hot but not smoking, which should take about 2-3 minutes.
- Add marinated chicken to the hot pan, spreading pieces in a single layer. Cook without stirring for 2-3 minutes to allow chicken to develop a golden-brown sear, then stir-fry for an additional 3-4 minutes until chicken is cooked through and no longer pink in the center.
- Remove chicken from the pan and set aside. In the same pan, add remaining vegetables and stir-fry for 4-5 minutes until they are crisp-tender, maintaining their vibrant colors and slight crunch.
- Return chicken to the pan, pour remaining soy sauce mixture over the chicken and vegetables. Toss everything together for 1-2 minutes to combine flavors and reheat chicken.
- Serve hot over steamed rice, ensuring an even distribution of chicken and vegetables in each serving. Garnish with optional green onions or sesame seeds if desired.
Tips
- Prep Is Key: Slice chicken and chop vegetables before you start cooking to ensure a smooth, stress-free cooking process.
- High Heat is Your Friend: Use a wok or wide skillet and keep the heat medium-high to achieve that perfect golden-brown sear on the chicken.
- Don't Overcrowd the Pan: Cook chicken and vegetables in batches if needed to maintain high heat and prevent steaming instead of searing.
- Marinade Magic: Let chicken marinate for at least 10 minutes to enhance flavor and tenderness.
- Vegetable Timing: Add vegetables that take longer to cook first, like carrots, then quicker-cooking veggies like bell peppers.
- Keep It Moving: Stir-fry constantly to prevent burning and ensure even cooking.
- Optional Flavor Boosters: Garnish with green onions, sesame seeds, or a drizzle of chili oil for extra excitement.
Nutrition Facts
Calories: 216kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
