CHICKEN AND VEGGIE STIR FRY RECIPE

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based protein, while chicken thighs are often less expensive than breasts.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, and canola oil is usually cheaper.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a gluten-free thickener, while all-purpose flour is often less expensive.

Cut chicken breast into bite-sized pieces.

Chop bell peppers, broccoli, carrots, and snap peas into uniform sizes.

Mix soy sauce, ginger, garlic, and cornstarch in a bowl to create a marinade.

Add chicken pieces to the marinade and let sit for 10 minutes.

Heat vegetable oil in a large skillet over high heat until shimmering.

Add marinated chicken to the skillet and stir-fry until cooked through, about 5-7 minutes.

Remove chicken from the skillet and set aside.

In the same skillet, add more oil if needed and add the vegetables.

Stir-fry the vegetables for 3-4 minutes until vibrant and slightly tender.

Return the chicken to the skillet with the vegetables.

Drizzle sesame oil over the stir-fry and toss to combine.

Season with red pepper flakes and salt to taste.

Garnish with chopped green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens