How To Make Stir Fry Chicken And Veggies
These savory Stir Fry Chicken and Veggies are easy to make, with veggies, chicken cubes, and rice noodles all tossed in a tasty honey soy sauce!
- 1cupsoy sauce
- 2tbspsesame oil
- 2tbsprice vinegar
- ¼cupcreamy peanut butter
For Stir Fry:
- 1lbchicken breast,boneless, skinless, cubed
- 1tspblack pepper
- ½red onion,thinly sliced
- 2cupsbroccoli florets
- ¼red cabbage,thinly sliced
- 2red bell peppers,thinly sliced
- 1½cupssnap pea,sliced on the bias
- 3carrots,thinly peeled
- 1lbrice noodle,cooked
- ¼cupscallion,thinly sliced on the bias
- ½cupfresh cilantro,finely chopped
- 2tbspsesame seeds
In a bowl, add the soy sauce, sesame oil, honey, rice vinegar, peanut butter, garlic, and ginger, and whisk to combine.
Heat 1 tablespoon of oil in a wok or large pan over high heat.
Once the oil begins to shimmer, add the cubed chicken and sprinkle with salt and pepper.
Cook for about 5 to 7 minutes, stirring occasionally until the chicken is cooked through,
Transfer the chicken to the bowl, and wipe the wok clean.
Heat 1 tablespoon of oil in the cleaned wok over high heat.
Once the oil begins to shimmer, add the red onion, broccoli, and red cabbage, and cook for 3 minutes, stirring frequently.
Add the red bell peppers and snap peas and cook for 3 minutes, stirring frequently, until the peppers begin to soften.
Add the carrots and cook for 2 minutes, stirring frequently.
Add the chicken, cooked rice noodles, and sauce, and stir until fully incorporated.
Serve with cilantro, scallions, and sesame seeds.
- Calories: 997.89kcal
- Fat: 36.38g
- Saturated Fat: 6.79g
- Trans Fat: 0.16g
- Monounsaturated Fat: 16.78g
- Polyunsaturated Fat: 10.58g
- Carbohydrates: 123.71g
- Fiber: 7.95g
- Sugar: 17.79g
- Protein: 43.73g
- Cholesterol: 72.57mg
- Sodium: 3832.14mg
- Calcium: 177.76mg
- Potassium: 1218.07mg
- Iron: 5.31mg
- Vitamin A: 586.60µg
- Vitamin C: 138.55mg
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