Looking for a quick weeknight dinner that doesn’t compromise on nutrition or flavor? This rainbow-bright stir fry combines lean chicken breast with a medley of fresh vegetables and a light ginger-garlic sauce. It’s the perfect way to get your family excited about eating their vegetables while providing a balanced, protein-rich meal that will keep everyone satisfied.
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
Protein & Vegetables
- 1½ lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 2 medium carrots, julienned
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 cups snap peas
- 2 cups baby Bok choy, roughly chopped
- 1 cup mushrooms, sliced
- 3 green onions, chopped
Sauce
- ⅓ cup low-sodium chicken broth
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons fresh ginger, minced
- 4 garlic cloves, minced
- 1 tablespoon honey
Additional Items
- 2 tablespoons avocado oil or other high-heat cooking oil
- 2 cups cooked brown rice for serving
Instructions
- Prep the Sauce:
- In a small bowl, whisk together chicken broth, soy sauce, rice vinegar, and cornstarch until smooth
- Add minced ginger, garlic, and honey; stir well and set aside
- Cook the Chicken:
- Heat 1 tablespoon oil in a large wok or skillet over medium-high heat
- Add chicken pieces and cook for 5-6 minutes until golden brown and cooked through
- Remove chicken to a plate and set aside
- Cook the Vegetables:
- Add remaining oil to the pan
- Add carrots and broccoli, stir-fry for 2 minutes
- Add bell pepper and mushrooms, cook for 2 more minutes
- Add snap peas and Bok choy, cook for 1-2 minutes until vegetables are crisp tender
- Combine and Finish:
- Return chicken to the pan
- Pour sauce mixture over everything
- Stir-fry for 2-3 minutes until sauce thickens and coats everything evenly
- Garnish with green onions
- Serve:
- Divide brown rice among four bowls
- Top with stir-fry mixture
- Serve immediately while hot
Nutrition Information (per serving)
- Calories: 425
- Protein: 38g
- Carbohydrates: 42g
- Fiber: 6g
- Fat: 12g
- Sodium: 680mg
- Iron: 15% DV
- Vitamin A: 80% DV
- Vitamin C: 120% DV
Shopping List
Produce
- Fresh ginger root
- Garlic
- Carrots
- Broccoli
- Red bell pepper
- Snap peas
- Baby Bok choy
- Mushrooms
- Green onions
Protein
- Boneless, skinless chicken breast
Pantry
- Low-sodium soy sauce
- Rice vinegar
- Cornstarch
- Honey
- Avocado oil
- Brown rice
- Low-sodium chicken broth
Storage Tips
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- Reheat in a skillet over medium heat for best results
- Can be frozen for up to 2 months, though vegetables may be softer when thawed
Recipe Notes
- For extra heat, add red pepper flakes or sriracha to taste
- Substitute any vegetables based on what’s in season or your family’s preferences
- Make it gluten-free by using tamari instead of soy sauce
- For a vegetarian version, substitute chicken with firm tofu or tempeh
