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In the hustle and bustle of modern life, finding a meal that is both nutritious and delicious can often feel like a daunting task. Enter the "Colors of the Garden: Savory Chicken and Veggie Stir-Fry Bowl," a vibrant dish that not only pleases the palate but also nourishes the body. This delightful stir-fry combines tender chicken with an assortment of colorful vegetables, creating a feast for the eyes and a powerhouse of nutrients. The beauty of this recipe lies in its simplicity and speed, making it an ideal choice for busy weeknights or wholesome family dinners.

Savory Chicken and Veggie Stir-Fry in a Bowl

Experience a burst of color and flavor with the Colors of the Garden: Savory Chicken and Veggie Stir-Fry Bowl. This quick and easy recipe combines tender chicken with a rainbow of vibrant vegetables, creating a nutritious and delicious meal perfect for busy evenings. Learn the benefits of each ingredient, from the fiber-rich broccoli to the beta-carotene-filled carrots, all tied together with a delightful sauce. Elevate your cooking with this simple yet satisfying dish that the whole family will love!
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Ingredients
  

2 boneless, skinless chicken breasts, sliced into thin strips

2 tablespoons olive oil (divided)

1 cup broccoli florets

1 bell pepper (any color), sliced

1 medium carrot, julienned

1 cup snap peas, trimmed

3 green onions, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 tablespoon honey or maple syrup

1 teaspoon sesame oil

1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)

Cooked brown rice or quinoa (for serving)

Sesame seeds and chili flakes for garnish (optional)

Instructions
 

Prepare the Sauce: In a bowl, whisk together soy sauce, oyster sauce (if using), honey, sesame oil, and the cornstarch slurry. Set aside.

    Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5-7 minutes until fully cooked and golden brown. Remove the chicken from the skillet and set it aside.

      Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic and ginger for 30 seconds until fragrant. Add the broccoli, bell pepper, carrot, and snap peas. Stir-fry the vegetables for about 5-6 minutes until they are tender-crisp.

        Combine Ingredients: Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the chicken and veggies. Stir well to combine and ensure everything is coated. Cook for an additional 2-3 minutes until the sauce thickens slightly.

          Finish and Serve: Remove the skillet from heat and fold in the chopped green onions. Serve the stir-fry over cooked brown rice or quinoa in bowls. Top with sesame seeds and chili flakes if desired.

            Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings