Chicken and Vegetable Stir Fry Recipe
A vibrant and healthy Chicken and Vegetable Stir Fry featuring tender chicken breast, crisp broccoli, cauliflower, carrots, and edamame beans tossed in a savory and slightly sweet soy-based sauce. Finished with toasted slivered almonds for added crunch, this easy stir fry is perfect for a quick and satisfying meal served over steamed rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Scale
Protein
- 500g chicken breast
- 1 cup edamame beans, thawed (125g)
Vegetables
- ½ head of broccoli
- ½ cauliflower
- 2 carrots, peeled and sliced
Sauce & Seasonings
- ¼ cup soy sauce (60mls)
- 2 Tbsp sweet chili sauce
- 1 Tbsp honey
- 1 Tbsp sesame oil
- 1 Tbsp cornflour
- 1 tsp crushed garlic
- 1 tsp crushed ginger
Other
- 1 Tbsp oil (for frying)
- 30g slivered almonds, toasted
Instructions
- Prepare the sauce: Add all the ingredients for the stir fry sauce including soy sauce, sweet chili sauce, honey, sesame oil, cornflour, crushed garlic, and crushed ginger to a small jug and whisk together until smooth. Set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Cut the chicken breast into 1cm thick slices and fry them for a couple of minutes on each side until lightly browned and mostly cooked through. Remove the chicken from the pan and set aside.
- Cook the vegetables: Chop broccoli and cauliflower into bite-sized pieces and add them to the pan with a splash of water. Stir-fry the vegetables for about 3 minutes until they start to soften but remain crisp.
- Add remaining vegetables: Add the sliced carrots and thawed edamame beans to the pan. Stir-fry for an additional 2 minutes to combine and cook through.
- Combine and simmer: Return the partially cooked chicken back to the pan with the vegetables. Pour in the prepared stir fry sauce and mix everything well. Let it simmer gently, stirring occasionally, for 3 to 5 minutes until the chicken is cooked thoroughly and the sauce has thickened.
- Finish and serve: Sprinkle toasted slivered almonds over the stir fry for crunch. Serve immediately over steamed rice or noodles for a complete meal.
Notes
- Use a splash of water to help steam and soften the vegetables while stir-frying, avoiding excess oil.
- To toast slivered almonds, dry fry them in a small pan over medium heat, stirring regularly until golden and fragrant.
- Adjust the sweetness by adding more or less honey according to taste.
- Serving suggestion: pair with jasmine rice or egg noodles for a classic Asian-inspired dish.
- For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
Keywords: chicken stir fry, vegetable stir fry, Asian chicken recipe, healthy chicken dinner, quick stir fry
Find it online: https://cookcrisis.com/chicken-and-vegetable-stir-fry-recipe/
