Quick 30-Minute Dinners
A vibrant and flavorful chicken and vegetable stir-fry, perfect for a speedy weeknight dinner. Ready in under 30 minutes with common ingredients.
Ingredients
- 1 lb boneless skinless chicken breast
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 tsp ginger minced
- 2 cloves garlic minced
- 1 cup broccoli florets
- 1 cup sliced bell peppers any color
- 0.5 cup sliced carrots
- 2 tbsp vegetable oil for stir-frying
- 0.25 cup chicken broth
- 1 tsp sugar
Instructions
- In a bowl, toss chicken pieces with 1 tbsp soy sauce, sesame oil, and cornstarch. Marinate for 5-10 minutes.
- Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken from the pan and set aside.
- Add remaining 1 tbsp vegetable oil to the pan. Add minced ginger and garlic, stir-fry for 30 seconds until fragrant.
- Add broccoli, bell peppers, and carrots to the pan. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
- In a small bowl, whisk together remaining 1 tbsp soy sauce, chicken broth, and sugar. Pour sauce over vegetables and bring to a simmer.
- Return cooked chicken to the pan and toss to combine with vegetables and sauce. Cook for 1-2 minutes until heated through and sauce thickens slightly.
- Serve immediately over cooked rice.
Notes
Use any quick-cooking vegetables you have on hand, like bell peppers, snap peas, or broccoli florets. For a vegetarian option, substitute chicken with tofu or extra vegetables.