Description
A delicious Chicken & Veggie Stir Fry served with creamy rice, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (or hoisin sauce for sweeter flavor)
- 1 tbsp sesame oil or olive oil
- 1 garlic clove, minced
- 1/2 onion, sliced
- 1 cup broccoli florets
- 1/2 red bell pepper, sliced
- 1/2 zucchini, chopped
- 1/2 carrot, thinly sliced
- Salt and black pepper to taste
- 1 cup cooked white rice
- 2 tbsp cream cheese or 1 tbsp sour cream
- 1 tbsp chopped parsley or chives (optional garnish)
- Pinch of salt
Instructions
- In a bowl, toss chicken pieces with soy sauce and black pepper. Let marinate for 10–15 minutes.
- Heat sesame oil in a large pan or wok over medium-high heat. Add chicken and cook until golden and cooked through (about 6–8 minutes). Remove and set aside.
- In the same pan, add a bit more oil if needed. Stir-fry onions, garlic, carrots, and bell peppers for 2–3 minutes. Add broccoli and zucchini and stir-fry another 3–4 minutes until just tender.
- Return chicken to the pan. Add oyster sauce and a splash of water if needed. Toss everything well and cook for another 1–2 minutes until heated through and glossy.
- While the stir fry simmers, stir cream cheese or sour cream into warm rice until creamy and smooth. Add a pinch of salt and herbs for extra flavor.
- Plate the creamy rice and top with the chicken veggie stir-fry. Garnish with extra herbs if desired.
Notes
- Feel free to substitute any vegetables based on your preference.
- For a spicier kick, add red pepper flakes or sriracha.
- This dish can be made ahead and reheated for a quick meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg