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In the realm of home-cooked meals, few dishes resonate as deeply as a well-crafted stir-fry. The Flavorful One-Pan Chicken & Veggie Stir-Fry stands out not only for its vibrant colors and delectable taste but also for its remarkable convenience. Perfectly suited for busy weeknights when time is of the essence, this dish brings together tender chicken and a medley of fresh vegetables, all cooked harmoniously in a single pan. The beauty of this recipe lies in its simplicity and flexibility; it can be customized to suit your dietary preferences and what you have on hand, making it a versatile addition to your culinary repertoire.

One-Pan Chicken and Veggie Stir-Fry

Discover the ease and flavor of a delicious one-pan meal with this Flavorful One-Pan Chicken & Veggie Stir-Fry recipe! Perfect for busy weeknights, it combines juicy chicken and a colorful medley of fresh vegetables, all cooked harmoniously in just 30 minutes. This customizable dish allows you to use seasonal ingredients while packing a nutritious punch. Enjoy minimal cleanup and endless flavor with this versatile stir-fry that's sure to become a weeknight favorite!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, thinly sliced

2 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 cup broccoli florets

1 medium carrot, julienned

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

3 green onions, chopped

2 tablespoons oyster sauce (optional)

1 tablespoon sesame oil

Salt and pepper to taste

Cooked rice or quinoa, for serving

Instructions
 

Marinate Chicken: In a medium bowl, combine the sliced chicken, soy sauce, and cornstarch. Mix well until the chicken is evenly coated. Let it marinate for at least 15 minutes while you prepare the veggies.

    Prepare Veggies: Wash and slice your vegetables. Set aside.

      Heat the Pan: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the marinated chicken in a single layer. Cook for about 5-7 minutes, or until chicken is cooked through and golden brown. Stir occasionally to avoid sticking. Once cooked, remove the chicken from the skillet and set aside.

        Sauté Veggies: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.

          Add Vegetables: Add the sliced bell peppers, broccoli, and carrots to the skillet. Stir-fry for about 4-5 minutes until they are just tender but still crisp.

            Combine and Flavor: Return the cooked chicken to the skillet. Drizzle the oyster sauce (if using) and sesame oil over the mixture. Toss everything together to combine. Season with salt and pepper to taste. Cook for an additional 2-3 minutes, allowing all flavors to meld.

              Serve: Remove from heat and garnish with chopped green onions. Serve over cooked rice or quinoa for a wholesome meal.

                Prep Time: 15 mins | Total Time: 30 mins | Servings: 4