Chicken Stir Fry Bowls
These Chicken Stir Fry Bowls are the perfect quick and healthy meal, packed with lean chicken, colorful vegetables, and a savory stir fry sauce. Ready in under 30 minutes, it’s an easy go-to dinner option that’s both satisfying and nutritious.
Ingredients
- 2 medium boneless skinless chicken breasts (thinly sliced)
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 2 medium carrots julienned
- 1 cup broccoli florets lightly steamed
- 1 small onion sliced
- 3 tbsp low-sodium soy sauce
- 3 cloves garlic minced
- 1 tbsp fresh ginger minced
- 2 tbsp olive oil or sesame oil
- 1 tbsp sesame seeds optional for garnish
Instructions
- Prep the ingredients: Slice the chicken breast, julienne the carrots, slice the bell peppers and onion, and chop the broccoli florets. Mince the garlic and ginger.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for about 6-8 minutes, until it’s browned and cooked through. Remove and set aside.
- Sauté the vegetables: Add another tablespoon of oil to the pan. Add the onions, carrots, and bell peppers. Cook for about 3-4 minutes until slightly tender. Add the broccoli and cook for another 2-3 minutes.
- Prepare the sauce: While the vegetables cook, whisk together the soy sauce, garlic, and ginger in a small bowl.
- Combine chicken and sauce: Return the chicken to the skillet, pour the sauce over the ingredients, and toss everything together. Stir-fry for an additional 2-3 minutes to combine flavors.
- Serve and garnish: Serve the stir fry over steamed rice or cauliflower rice, and garnish with sesame seeds. Enjoy!
Notes
- Customize the veggies to your preference by adding or swapping in mushrooms, snap peas, or zucchini.
- For added heat, try adding chili flakes or a bit of sriracha to the sauce.
- This recipe can be made ahead and stored in the fridge for 2-3 days.