Best 2 Chicken And Veggies Stir Fry Recipes

Are you craving a quick and flavorful weeknight dinner that's packed with healthy ingredients? Look no further than chicken and veggies stir fry! This versatile dish is a favorite among home cooks for its ease of preparation, endless customization options, and the fact that it's a great way to get a serving of vegetables into your diet. With the right recipe, you can create a stir fry that's bursting with umami, tender-crisp vegetables, and perfectly cooked chicken. In this article, we'll guide you through the steps of making the best chicken and veggies stir fry, from choosing the right ingredients to perfecting your stir-frying technique. So gather your wok or large skillet, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

TERIYAKI CHICKEN AND STIR FRY VEGGIES

Teriyaki Chicken and Stir Fry Veggies image

Need a new go-to dinner recipe? This Slow Cooker Chicken Teriyaki is SO simple - it takes just a few minutes to throw into the crock pot and it always tastes amazing!

Provided by Six Sisters Stuff

Yield 8

Number Of Ingredients 4

Ingredients

6 boneless skinless chicken breasts (frozen chicken breasts work great)
1 (10 ounce) bottle Teriyaki sauce
1 (16 ounce) bag frozen stir fry vegetables
4 cups cooked rice

Steps:

Spray your crock pot with non-stick cooking spray. Place your chicken in the crock pot.
Pour the teriyaki sauce all over it (I use about 1/2-3/4 of the bottle).
Cook for about 4 hours on high or 6 hours on low (you want to make sure it is cooked, but don't over cook it or the chicken will be dry).
About 10 minutes before you eat, stir-fry the veggies on your stove top (or even your microwave). I have thrown my veggies into the crock pot to cook with the chicken before, but I don't like it as much that way because they tend to get mushy.
Place some rice in a bowl, put veggies on next, then throw your chicken on top.
If you need extra sauce to put on top, you can use what is in the crock pot or what is leftover in your Teriyaki bottle.

Nutrition Facts : Servingsize 1 serving, Calories 410 kcal, Fat 12 g, SaturatedFat 3 g, Cholesterol 30 mg, Sodium 810 mg, Carbohydrate 47 g, Sugar 22 g, Protein 29 mg

CHICKEN AND VEGGIES STIR FRY RECIPE - (4.6/5)

Chicken and Veggies Stir Fry Recipe - (4.6/5) image

Provided by CarolineNGa

Number Of Ingredients 17

Ingredients

Ingredients for Sauce:
2 cup broccoli florets, cut in half, see shopping tip
2 cups onion, diced
1 cup carrots, diced
5 cups cabbage, shredded
2 cups Chinese pea pods (snow peas) sliced in half
1 3/4 cups cooked chicken breast, diced
Cooking spray
1 tablespoon vegetable oil
3 tablespoons water for stir frying
1/3 cup plus reduced-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
3 tablespoons water
2 cloves garlic, mined
2 teaspoons ginger (from a jar), see shopping tip
Fresh ground black pepper, to taste

Steps:

First prep all vegetables and dice the chicken. Set aside. In a small bowl, add all sauce ingredients and mix until well blended. Set aside. Coat a large nonstick wok or pan with cooking spray. Heat 1 tablespoon of oil in pan. Add broccoli, onions and carrots and water. Saute over medium-high heat for 3-5 minutes until broccoli is soft. Add cabbage and chicken. Saute another 2 minutes until soft. Turn down to medium heat, stir in pea pods and sauce mixture. Stir fry for about 2 minutes until all heated through. Stir constantly to blend everything. Store any leftovers in the fridge for a few days. Makes 4 servings. (each serving, 2 cups) Healthy Benefits: Broccoli is a star member of the cruciferous family which is believed to help protect against cancer. It's a super source of vitamin C, folate, vitamin B6 and fiber. Cabbage is a nutrient dense, low calorie, food that provides an excellent source of vitamin C, potassium, folic acid, B6, biotin, calcium, and a respectable amount of fiber. In addition, studies have shown that cabbage has anticancer benefits. Shopping Tips Broccoli florets are sold in bags in the produce department. To make your own, see prep tip below. Ginger, from a jar, is sold in the produce section where garlic in the jar, is displayed. Weight Watchers (old points) 5 Weight Watchers POINTS PLUS 7 SKINNY FACTS: for 1 (2 cup) serving 264 calories, 6g fat, 24g protein, 34g carbs, 7g fiber, 792mg sodium, 15g sugar FAT FACTS: for Pf Changs Ginger Chicken With Broccoli 470 calories, 11g fat, 59g protein, 38g carbs, 8g fiber, 2330mg sodium, 0g sugar

Tips:

Use fresh vegetables: Fresh vegetables will add more flavor and nutrients to your stir-fry. If you don't have fresh vegetables on hand, you can use frozen vegetables, but be sure to thaw them before cooking.
Cut your vegetables into uniform pieces: This will help them cook evenly.
Use a hot wok or skillet: A hot wok or skillet will help to sear the vegetables and create a nice stir-fry texture.
Stir-fry in small batches: If you overcrowd the wok or skillet, the vegetables will not cook evenly.
Use a variety of sauces: There are many different sauces that you can use for a stir-fry, so experiment until you find one that you like. Some popular sauces include soy sauce, oyster sauce, and hoisin sauce.
Serve immediately: Stir-fries are best served immediately after they are cooked.

Conclusion:

Stir-fries are a quick and easy way to get a healthy and delicious meal on the table. With a little planning, you can have a stir-fry ready in less than 30 minutes. So next time you're looking for a quick and easy meal, give stir-fry a try.