Chicken and Vegetable Stir-Fry is one of those easy, go-to dinner recipes you can whip up in no time at all. Get the rice going while you are cooking the stir-fry, and enjoy a complete meal. It is flavorful, nutritious and what’s more, kids love it too!

Chicken & Vegetable Stir-Fry with Basmati Rice

Stir-Fry vs Sauté

Though it is considered mainly an Asian or more specifically Chinese type of preparation, stir-fry is very common in Indian cooking. Stir-fry is similar to sautéing, and most Indian dishes (especially veggies) are sauteed. The good thing about both these styles is that the use little oil, get ready in a jiffy, and taste great. What more can you ask for?

Tamari Sauce

Soy sauce generally contains a lot of sodium, so I recommend using it sparingly. I prefer the low sodium variety, to help control salt intake. My wife loves stir-fry’s but she is gluten intolerant, so I usually get low-sodium tamari sauce. It is gluten-free and tastes great – I use about a tablespoon for 1 cup of veggies.

Gluten Free, Low-Sodium Tamari Sauce

Chicken and Vegetable Stir-Fry

This is one of my wife’s favorite weeknight meals. I add fresh ginger and shallots to spice up the dish. I typically use boneless, skinless chicken thighs for this dish. Chicken thighs are way more flavorful than chicken breasts, especially in this dish. Once the chicken is cooked, I add the veggies and cook them just enough to soften them slightly. I add tamari sauce towards the end, and give it a good stir. If you like it spicy, go ahead and sprinkle some red pepper flakes🤤

Also check out our delightful stir-fry recipes:

• Forbidden Rice Stir Fry
• Easy Colored Peppers & Mushrooms Stir Fry
• Cauliflower ‘Rice’ Stir Fry
• Broccoli-Corn Stir Fry
• Stir-Fry Zucchini Noodles
• Stir-Fry Sprouts And Vegetables
• Stir-Fry Tofu & Veggies

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4 from 1 vote

Chicken and Vegetable Stir-fry

Chicken and Vegetable Stir-Fry is one of those easy, go-to dinner recipes you can whip up in no time at all. Get the rice going while you are cooking the stir-fry, and enjoy a complete meal. It is flavorful, nutritious and what's more, kids love it too!

Course Main Course

Cuisine Asian

Keyword Chicken, stir fry, Vegetables,

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2 People

Calories 127kcal

Equipment

• Kitchen Knife
• Cutting Board
• Le Crueset Nonstick Pan

Ingredients

• 1/4 Pound Chicken - Pasture Raised, Thighs, Boneless, Skinless
• 2/3 Cup Broccoli - Medium Pieces
• 2/3 Cup Cauliflower - Medium Pieces
• 2/3 Cup Carrots - Medium Pieces
• 1/8 Cup Onion - Cut Long, Thin
• 1 Tablespoon Ginger - Fresh, Grated
• 1 1/2 Tablespoon Soy Sauce - Low Sodium, For a Gluten Free option use Tamari Sauce
• 1 Teaspoon Olive Oil

Instructions

• Heat oil in a pan on medium flame and sauté ginger and onions till they darken slightly. Add chicken, mix well, cover pan with lid and cook for 5 minutes, stirring occasionally. Add vegetables, cook for 5 additional minutes with lid on, stirring every couple of minutes
  
• Add soy or tamari sauce, mix well and cook for 2 minutes. Transfer to serving dish
  
• Serve hot with steamed basmati or jasmine rice.
  

Notes

Goes well with steamed basmati rice, jasmine rice, brown rice, or quinoa.

*Use organic ingredients wherever possible

Nutrition

Nutrition Facts

Chicken and Vegetable Stir-fry

Amount per Serving

Calories

127

% Daily Value*

Fat

 

6

g

9

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.03

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

3

g

Cholesterol

 

20

mg

7

%

Sodium

 

823

mg

36

%

Potassium

 

438

mg

13

%

Carbohydrates

 

10

g

3

%

Fiber

 

3

g

13

%

Sugar

 

4

g

4

%

Protein

 

9

g

18

%

Vitamin A

 

7349

IU

147

%

Vitamin C

 

46

mg

56

%

Calcium

 

44

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.