Let me tell you, when I’m in need of a quick and healthy meal, my go-to is always this amazing Pepper Chicken Veggie Stir Fry! It’s not just a feast for the eyes with its vibrant colors, but it’s also packed with flavor and nutrients. The best part? You can whip this up in about 25 minutes—perfect for those busy weeknights when you just want something delicious and wholesome. Trust me, once you get a taste of the tender chicken, crisp veggies, and that savory soy sauce glaze, you’ll be hooked! Plus, it’s so versatile; you can switch up the veggies based on what you have on hand. Get ready to enjoy a healthy dinner that’s as easy to prepare as it is satisfying!
Ingredients List
- 1 lb chicken breast, sliced into thin strips
- 2 cups mixed bell peppers, sliced (any colors you love!)
- 1 cup broccoli florets (fresh or frozen, no judgment here!)
- 1 cup carrots, sliced (use pre-sliced if you’re in a hurry)
- 2 tablespoons soy sauce (low sodium if you prefer!)
- 1 tablespoon olive oil (for that perfect sauté)
- 2 cloves garlic, minced (more if you’re a garlic lover like me!)
- 1 teaspoon ginger, grated (fresh is best, but ground works too)
- Salt and pepper to taste (don’t be shy with seasoning!)
How to Prepare Pepper Chicken Veggie Stir Fry
Step 1: Heat the Oil
First things first, grab a large skillet and heat up that olive oil over medium heat. You’ll want to let it warm for about 2 minutes until it’s shimmering just a bit. This is where the magic begins!
Step 2: Sauté Aromatics
Now, toss in the minced garlic and grated ginger. Sauté them for about 1 minute, stirring constantly. You’ll know it’s time to move on when your kitchen starts smelling absolutely divine! Just be careful not to let them burn—nobody wants that bitter taste!
Step 3: Cook the Chicken
Next up, add in those sliced chicken breast strips. Cook them for about 5-7 minutes, stirring occasionally until they’re nice and browned. You’re looking for no pink in the middle—just golden, juicy goodness. Trust me, the aroma will make your mouth water!
Step 4: Add Vegetables
Time to bring in the color! Add your sliced bell peppers, broccoli florets, and carrots to the skillet. Stir everything together, ensuring the veggies are evenly mixed in. Cook for about 3-4 minutes, just until they start to soften but still have that lovely crunch.
Step 5: Stir in Soy Sauce
Pour in the soy sauce and give it a good stir to coat all the ingredients evenly. This is where all the flavors come together, so don’t skip this step! You want every bite to be bursting with that savory goodness.
Step 6: Cook Until Tender
Let everything cook together for another 2-3 minutes, or until the veggies are tender but still vibrant in color. Keep an eye on them; you want that perfect balance of tenderness without losing their crispness!
Step 7: Season and Serve
Finally, season with salt and pepper to taste. Give it one last stir, and then serve it hot. I love pairing this stir fry with a side of steamed rice or noodles, but it’s just as delicious on its own. Enjoy every vibrant bite!
Why You’ll Love This Recipe
- Quick and Easy: You can have this delicious meal ready in just 25 minutes, making it perfect for busy nights.
- Flavorful: The combination of tender chicken, crisp veggies, and savory soy sauce creates a taste explosion!
- Healthy: Packed with lean protein and vibrant vegetables, it’s a nutritious option you can feel good about.
- Versatile: Feel free to switch out the veggies for whatever you have on hand; it always turns out great!
- One-Pan Wonder: Less cleanup means more time to enjoy your meal and relax after a long day.
Tips for Success
Here are a few of my favorite tips to make your Pepper Chicken Veggie Stir Fry absolutely perfect!
- Choose Fresh Veggies: The fresher the vegetables, the better the flavor! Look for vibrant colors and crisp textures when you’re at the market.
- Prep Ahead: If you’re short on time, chop your veggies and slice your chicken ahead of time. This way, you can throw everything together in a flash!
- Adjust Soy Sauce: Everyone’s taste is different, so don’t hesitate to tweak the soy sauce amount. Start with less and add more if you like it saltier!
- Keep it Moving: Stir frequently while cooking to ensure everything cooks evenly and nothing sticks to the pan. This helps achieve that perfect balance of tender yet crisp veggies!
- Experiment with Proteins: If you’re feeling adventurous, try swapping the chicken for shrimp, tofu, or beef. Just adjust cooking times accordingly!
With these tips in your back pocket, you’ll be a stir fry superstar in no time! Enjoy the cooking process and don’t forget to taste as you go!
Nutritional Information
Here’s the estimated nutritional breakdown for each serving of my delicious Pepper Chicken Veggie Stir Fry. Keep in mind that these values are based on typical ingredients used, and your results may vary slightly depending on brands and specific quantities:
- Calories: 300
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Cholesterol: 75mg
- Sodium: 600mg
- Carbohydrates: 20g
- Fiber: 5g
- Sugar: 4g
- Protein: 30g
This stir fry is not only quick and easy to prepare, but it also delivers a great balance of protein and veggies, making it a healthy choice for any meal. Enjoy knowing you’re nourishing your body with every bite!
FAQ Section
Can I use other proteins instead of chicken?
Absolutely! This Pepper Chicken Veggie Stir Fry is super versatile. You can swap out the chicken for shrimp, tofu, or even beef. Just keep an eye on the cooking times, as they may vary slightly!
What if I don’t have soy sauce?
No worries! If you’re out of soy sauce, you can use tamari for a gluten-free option, or try coconut aminos for a slightly sweeter flavor. It’ll still taste amazing!
Can I make this dish ahead of time?
While stir fry is best enjoyed fresh, you can certainly prep the veggies and chicken in advance. Just store them in the fridge, and when you’re ready, cook them up quickly for a speedy dinner!
What vegetables work best in this stir fry?
Feel free to get creative! Besides bell peppers, broccoli, and carrots, you can add snap peas, zucchini, or even mushrooms. Just make sure to cut everything into similar sizes for even cooking.
Can I make this dish spicy?
Oh, absolutely! If you like a little kick, toss in some red pepper flakes or a drizzle of sriracha while cooking. Adjust to your heat preference, and you’ve got a spicy Pepper Chicken Veggie Stir Fry!
Storage & Reheating Instructions
Leftovers from my Pepper Chicken Veggie Stir Fry can be a lifesaver for those busy days! To store any extra portions, let them cool completely before transferring them to an airtight container. You can keep it in the refrigerator for up to 3 days. Just make sure to seal it well to lock in that delicious flavor!
When you’re ready to enjoy your leftovers, I recommend reheating them in a skillet over medium heat. Add a splash of water or a drizzle of olive oil to keep things moist, and stir occasionally until heated through—this usually takes about 5-7 minutes. If you prefer, you can also pop it in the microwave for a quick reheat, just be sure to cover it to avoid splatters and heat for about 1-2 minutes, checking to ensure it’s warmed evenly.
Don’t worry if it loses a tiny bit of that fresh crunch; it’s still packed with flavor! Enjoy your stir fry again and relish in the ease of a quick meal!
Print
Pepper Chicken Veggie Stir Fry: 7 Ways to Enjoy it Fresh
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Low Calorie
Description
A quick and healthy stir fry with chicken and vegetables.
Ingredients
- 1 lb chicken breast, sliced
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and ginger, and sauté for 1 minute.
- Add sliced chicken and cook until browned.
- Add bell peppers, broccoli, and carrots.
- Pour in soy sauce, and stir well.
- Cook until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Use any vegetables you prefer.
- Adjust soy sauce based on your taste.
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Pepper Chicken Veggie Stir Fry