Are you looking for an easy and delicious way to get in loads of veggies and proteins at mealtime?
This garlic chicken and vegetables stir fry is for you! It includes 5-6 cups of vegetables of your choice and 31 grams of protein per serving! Plus, 4 grams of fiber from the veggies and brown rice or quinoa.
Also, the stir fry sauce has loads of flavor from the soy sauce, sesame oil and rice wine vinegar. The entire thing is just scrumptious!
Plus, it’s good for meal prep and leftovers. In fact, it tastes even more delicious on the second and third days!
And, it can easily be customized to your tastes and based on what you have in your kitchen. Here are some substitution ideas:
- Proteins: Try it with sliced flank steak, chicken thighs, shrimp, scallops or tofu. You could even sub in scrambled eggs for a fried rice-style stir fry.
- Vegetables: Any combination of veggies, such as carrots, bell pepper, broccoli, snow peas, baby corn, water chestnuts, leafy green vegetables, bamboo shoots, mushrooms and onions will work here! You can use fresh and chop them up into bite-sized pieces, or you can grab a bag or two of Asian-style vegetables from the freezer section and use those! I popped the frozen bag in the microwave for 2 minutes, then tossed them into the chicken mixture and sauce for only a few minutes to be sure they didn’t get mushy.
- Carb: I am a huge fan of brown rice made in the Instant Pot, so that’s what I paired this with, but you could use quinoa, brown rice noodles or any other grain you love.
Also a quick stir fry sauce tip: Pour it all in a jar with a lid and shake to combine! Easy peasy.Print
Easy garlic chicken sauteed with Chinese vegetables in an delicious homemade stir fry sauce.
Stir Fry Sauce:
- ¼ cup low sodium soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice wine vinegar
- ½ tablespoon Sriracha (optional)
- ½ tablespoon sesame oil
- 1-inch piece fresh ginger, peeled and minced
- 1 tablespoon cornstarch
- ¼ cup unsalted chicken, beef or vegetable stock
- 1-pound boneless skinless chicken breast, thinly sliced
- ½ teaspoon ground black pepper, divided
- 5–6 cups chopped Chinese vegetables (snow peas, broccoli, bell peppers, carrots, mushrooms, onions, baby corn, and/or water chestnuts)
- 5–6 cloves garlic, peeled and minced
- 3 cups cooked brown rice or quinoa
- In a small bowl, whisk together soy sauce, honey or brown sugar, vinegar, Sriracha (if using), sesame oil and ginger. In a separate bowl, whisk together the cornstarch and stock until dissolved. Whisk the cornstarch mixture into the soy sauce mixture until combined. Set aside.
- In a large skillet, heat the oil to medium-high. Add the sliced chicken and season with half of the black pepper and cook 2-3 minutes. Once lightly browned, turn each piece using tongs and cook an additional 2-3 minutes or until chicken is firm. Remove from the skillet and set aside.
- Add the vegetables and ¼ cup water to the skillet and place a lid on top. Cook 3-4 minutes, then remove the lid and cook until the water completely evaporates. Stir in the garlic, then season with the remaining black pepper.
- Add the chicken back in, then add the sauce to the skillet and cook, stirring frequently, until sauce has thickened.
- Serve stir fry over cooked rice or quinoa.
Substitution Tip: Swap in sliced flank steak, shrimp or tofu for the chicken.
- Serving Size: 1/6 of recipe
- Calories: 329
- Sugar: 8g
- Sodium: 539mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 31g
- Cholesterol: 57mg
Keywords: stir fry, chicken, rice, dinner