Recipe stir-fried broccoli and carrots with chicken

Here’s a simple and healthy recipe for Stir-Fried Broccoli, Carrots, and Chicken. It’s packed with flavor, quick to make, and a great option for a weeknight dinner. You can serve it on its own or with rice or noodles.

Ingredients:

For the Stir-Fry:

2 boneless, skinless chicken breasts, thinly sliced into strips or bite-sized pieces
2 tbsp vegetable oil (or sesame oil for extra flavor)
2 cups broccoli florets
1 large carrot, julienned or thinly sliced
2 cloves garlic, minced
1-inch piece of fresh ginger, minced or grated (optional)
1 small onion, thinly sliced (optional)

For the Stir-Fry Sauce:

3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp oyster sauce (optional, or use hoisin sauce for a sweeter version)
1 tbsp rice vinegar or white vinegar
1 tbsp honey or brown sugar
1 tsp cornstarch (for thickening)
1/2 tsp sesame oil (optional)
1/4 tsp crushed red pepper flakes (optional, for a bit of heat)
1/4 cup water or chicken broth (to dilute the sauce)

Instructions:

1. Prepare the Chicken:

Thinly slice the chicken breasts into strips or bite-sized pieces. If the chicken is cold, it’s easier to slice thinly when it’s slightly frozen.
In a small bowl, mix the soy sauce, oyster sauce, vinegar, honey (or brown sugar), and water or broth. Stir in the cornstarch and set aside. This will be your stir-fry sauce.

2. Prepare the Vegetables:

Cut the broccoli into florets and slice the carrots into thin strips or julienne them. Mince the garlic and ginger (if using).

3. Cook the Chicken:

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
Add the chicken slices and stir-fry for about 5-6 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the pan and set it aside.

4. Stir-Fry the Vegetables:

In the same skillet or wok, add the remaining 1 tablespoon of oil.
Add the garlic, ginger, and onion (if using) and stir-fry for 1-2 minutes, until fragrant.
Add the broccoli and carrots to the pan. Stir-fry for 4-5 minutes, or until the vegetables are tender but still crisp. If the vegetables start to dry out, you can add a splash of water or broth to help them cook.

5. Combine Chicken and Sauce:

Once the vegetables are tender, add the cooked chicken back into the pan. Pour the prepared stir-fry sauce over the chicken and vegetables.
Stir everything to coat the chicken and vegetables evenly with the sauce. Continue to cook for an additional 2-3 minutes, allowing the sauce to thicken and coat the chicken and vegetables.

6. Serve:

Serve the stir-fry immediately, garnished with sesame seeds, chopped green onions, or a drizzle of extra sesame oil if desired.
Serve over steamed rice, quinoa, or noodles for a complete meal.

Tips:

Protein Variations: You can use other proteins like shrimp, beef, or tofu instead of chicken. Adjust the cooking time based on the protein you choose.
Vegetable Variations: You can add other vegetables like bell peppers, snap peas, or mushrooms to customize the stir-fry to your liking.
Meal Prep: This stir-fry is great for meal prep! You can store it in an airtight container in the fridge for up to 3-4 days.

This Stir-Fried Broccoli, Carrots, and Chicken is a flavorful, healthy, and satisfying dish that’s perfect for a quick dinner. Let me know how it turns out or if you’d like to try different variations!