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Easy Chicken and Vegetable Stir Fry

A quick and delightful stir fry featuring succulent chicken and vibrant vegetables, all enveloped in a savory-sweet sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, sliced Make sure it's Halal compliant.
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas) Fresh vegetables give the best texture and flavor.
Sauce and Seasoning
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced Adds flavor.
  • 1 teaspoon ginger, minced Adds flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. Slice the chicken breast into thin strips for even cooking.
  2. Chop your mixed vegetables into bite-sized pieces.
Cooking
  1. In a large pan or wok, heat the olive oil over medium-high heat.
  2. Add the sliced chicken to the pan, season with salt and pepper, and stir-fry for about 5–7 minutes until golden brown and fully cooked.
  3. Toss in the minced garlic and ginger, stirring for an additional minute until fragrant.
  4. Add the chopped mixed vegetables to the chicken and stir-fry for around 5 minutes, ensuring the veggies retain some crunch.
  5. Pour the soy sauce over the chicken and vegetables, stirring well to coat, and cook for another 2–3 minutes.
  6. Transfer your stir fry to a serving platter and enjoy it hot, either alone or with a side of rice.

Notes

Top tips include using frozen vegetables if fresh ones aren't available, timing your prep to avoid overcrowding the pan, and proper storing and reheating for leftovers.