15 Minute Chicken and Vegetable Stir-Fry

15 Minute Chicken and Vegetable Stir-Fry

Quick-cooking chicken and crisp vegetables glaze together in a savory garlic-ginger sauce.

Total 15 min Makes 4 servings Calories 310/serving

Dietary

Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

Thin-sliced chicken breast sears fast over high heat, then joins crisp-tender vegetables in a glossy soy-ginger sauce. The whole dish comes together in one skillet, making it a practical option for busy weeknights when takeout feels tempting but a home-cooked meal is faster than delivery.

Ingredients

  • 1 pound boneless skinless chicken breast, thinly sliced
  • 2 tablespoons vegetable oil
  • 1 cup broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup carrots, julienned
  • 1 cup snow peas
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/3 cup stir-fry sauce
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds
  • 0 cooked white rice, for serving

Method

  1. Slice the chicken breast thinly against the grain, and prepare the broccoli, bell pepper, carrots, and snow peas.

  2. Heat 1 tablespoon vegetable oil in a 9-inch skillet or wok over high heat until shimmering.

  3. Add the chicken in a single layer and sear, stirring occasionally, until browned and cooked through, about 5 minutes.

  4. Transfer the chicken to a plate and set aside.

  5. Add the remaining 1 tablespoon oil to the skillet, then add the broccoli, bell pepper, and carrots, and stir-fry until crisp-tender, about 3 minutes.

  6. Add the snow peas, garlic, and ginger, and stir-fry until fragrant, about 1 minute.

  7. Return the chicken to the skillet and pour in the stir-fry sauce, tossing to coat everything evenly.

  8. Cook, stirring, until the sauce is heated through and glossy, about 1 minute.

  9. Remove from heat and sprinkle with green onions and sesame seeds. Serve hot over cooked rice.

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    15 Minute Chicken and Vegetable Stir-Fry

    Thin-sliced chicken breast sears fast over high heat, then joins crisp-tender vegetables in a glossy soy-ginger sauce. The whole dish comes together in one skillet, making it a practical option for busy weeknights when takeout feels tempting but a home-cooked meal is faster than delivery.

    15 min 4 servings 310 cal

    Ingredients

    • 1 pound boneless skinless chicken breast, thinly sliced
    • 2 tablespoons vegetable oil
    • 1 cup broccoli florets
    • 1 red bell pepper, sliced
    • 1 cup carrots, julienned
    • 1 cup snow peas
    • 3 cloves garlic, minced
    • 1 tablespoon fresh ginger, minced
    • 1/3 cup stir-fry sauce
    • 2 green onions, sliced
    • 1 tablespoon sesame seeds
    • 0 cooked white rice, for serving

    Method

    1. 1

      Slice the chicken breast thinly against the grain, and prepare the broccoli, bell pepper, carrots, and snow peas.

    2. 2

      Heat 1 tablespoon vegetable oil in a 9-inch skillet or wok over high heat until shimmering.

    3. 3

      Add the chicken in a single layer and sear, stirring occasionally, until browned and cooked through, about 5 minutes.

    4. 4

      Transfer the chicken to a plate and set aside.

    5. 5

      Add the remaining 1 tablespoon oil to the skillet, then add the broccoli, bell pepper, and carrots, and stir-fry until crisp-tender, about 3 minutes.

    6. 6

      Add the snow peas, garlic, and ginger, and stir-fry until fragrant, about 1 minute.

    7. 7

      Return the chicken to the skillet and pour in the stir-fry sauce, tossing to coat everything evenly.

    8. 8

      Cook, stirring, until the sauce is heated through and glossy, about 1 minute.

    9. 9

      Remove from heat and sprinkle with green onions and sesame seeds. Serve hot over cooked rice.