Hey there! If you’re on the hunt for a quick and healthy meal, let me introduce you to my Pepper Chicken Veggie Stir Fry! It’s one of those recipes that saves the day when you’re short on time but still want something delicious and nutritious. The vibrant colors of the bell peppers and broccoli make it a feast for the eyes, and the flavors are just out of this world! Plus, it’s packed with lean protein and fresh veggies, so you can feel good about what you’re eating. Trust me, this stir fry comes together in about 25 minutes, making it perfect for busy weeknights or those lazy Sundays when you still want a tasty meal. Let’s get cooking!
Ingredients List
Gathering your ingredients is the first step to making this amazing Pepper Chicken Veggie Stir Fry! Here’s what you’ll need:
- 1 lb chicken breast, sliced into thin strips
- 2 cups mixed bell peppers, sliced (I love using red, yellow, and green for that pop of color!)
- 1 cup broccoli florets, bite-sized
- 1 cup carrots, sliced thinly (or julienned if you’re feeling fancy)
- 2 tablespoons soy sauce (adjust based on your taste)
- 1 tablespoon olive oil (for that perfect sauté)
- 2 cloves garlic, minced (you can never go wrong with garlic!)
- 1 teaspoon ginger, grated (adds a lovely zing)
- Salt and pepper to taste (don’t forget to season your stir fry!)
Make sure all your veggies are prepped and ready to go because this stir fry cooks up fast! Trust me, you’ll love how easy this is!
How to Prepare Pepper Chicken Veggie Stir Fry
Alright, let’s dive into the deliciousness of making this Pepper Chicken Veggie Stir Fry! It’s super simple and comes together in a flash. Just follow these easy steps, and you’ll have a colorful, flavorful meal ready in no time!
Step-by-Step Instructions
- First things first, grab a large skillet and heat that olive oil over medium heat. You want it nice and hot but not smoking, so keep an eye on it!
- Once the oil is shimmering, toss in the minced garlic and grated ginger. Sauté them for about 1 minute until they’re fragrant. Wow, the aroma is heavenly!
- Now it’s time for the star of the show! Add the sliced chicken breast into the skillet. Cook it for about 5-7 minutes, stirring occasionally, until it’s browned and cooked through. You want it nice and juicy, so don’t overdo it!
- Next, toss in those vibrant bell peppers, broccoli florets, and sliced carrots. Give everything a good stir to combine. The colors will make you smile, I promise!
- Pour in the soy sauce and stir well to coat all the ingredients. This is where the magic happens! Cook everything together for another 3-5 minutes until the veggies are tender but still have a bit of crunch.
- Before you serve, taste and season with salt and pepper to your liking. This is your dish, so make it perfect for you!
- Finally, serve the stir fry hot, right from the skillet. You can enjoy it on its own or pair it with rice or noodles if you’re feeling extra hungry!
And there you have it! Quick, easy, and oh-so-delicious—your Pepper Chicken Veggie Stir Fry is ready to enjoy!
Why You’ll Love This Recipe
- Quick preparation—ready in just 25 minutes!
- Loaded with colorful veggies and lean protein for a nutritious meal.
- Deliciously flavorful with the perfect balance of garlic, ginger, and soy sauce.
- Customizable with your favorite veggies—make it your own!
- A healthy option that fits perfectly into a low-calorie diet.
- Perfect for busy weeknights or when you need a quick, satisfying dinner.
Tips for Success
To make your Pepper Chicken Veggie Stir Fry truly shine, here are some of my favorite tips! First, make sure to prep all your ingredients before you start cooking. This dish comes together quickly, and having everything ready will make your life so much easier!
When selecting veggies, feel free to mix and match based on what you love or have on hand. Snap peas or zucchini work beautifully too! Also, don’t be shy with the garlic and ginger; they add such a fantastic depth of flavor!
Lastly, keep an eye on your cooking time. You want the chicken to be juicy and the veggies to be crisp-tender. A quick stir fry is all about that perfect balance of textures, so taste as you go!
Nutritional Information
Now, let’s talk about the goodness packed into your Pepper Chicken Veggie Stir Fry! This dish is not only delicious but also nutritious. Here’s the estimated breakdown per serving:
- Calories: 300
- Fat: 10g (Saturated Fat: 1g, Unsaturated Fat: 8g)
- Protein: 30g
- Carbohydrates: 20g (Fiber: 5g, Sugar: 4g)
- Sodium: 600mg
- Cholesterol: 75mg
These values are estimates, but they show just how balanced and satisfying this stir fry can be! Enjoy a meal that fuels your body without weighing you down!
FAQ Section
Got questions about my Pepper Chicken Veggie Stir Fry? No worries, I’ve got you covered! Here are some common queries I often hear:
Can I use frozen vegetables? Absolutely! Frozen veggies can be a great time-saver. Just toss them in straight from the freezer, but be mindful to adjust the cooking time slightly since they may release more moisture.
What if I don’t like chicken? No problem at all! You can easily swap in shrimp, tofu, or even beef for a different protein. Just remember to adjust cooking times accordingly.
Can I make this ahead of time? Sure! While stir fry is best enjoyed fresh, you can prep your ingredients ahead of time. Just store them in the fridge until you’re ready to cook!
What can I serve with this stir fry? I love serving it over steamed rice or noodles, but it’s also fantastic with cauliflower rice for a low-carb option.
How can I spice it up? If you like some heat, add a pinch of red pepper flakes or a dash of sriracha to the mix. It’ll give your stir fry an exciting kick!
Serving Suggestions
When it comes to enjoying your Pepper Chicken Veggie Stir Fry, there are plenty of delicious options to pair it with! I love serving it over a fluffy bed of steamed jasmine rice; the grains soak up all that tasty sauce and make each bite even better. If you’re looking for something lighter, try cauliflower rice for a low-carb twist! Noodles are another fantastic option—whether you go for soba, rice noodles, or even whole wheat spaghetti, they always complement the stir fry perfectly.
And don’t forget about fresh garnishes! A sprinkle of sesame seeds or chopped green onions adds a delightful crunch and extra flavor. Trust me, these little touches elevate your dish to a whole new level!
Storage & Reheating Instructions
Got leftovers from your Pepper Chicken Veggie Stir Fry? No worries! Just let it cool down to room temperature, then transfer it to an airtight container. It’ll stay fresh in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat in a skillet over medium heat until warmed through. You can also pop it in the microwave for about 2-3 minutes, stirring halfway through to ensure even heating. Just be careful not to overcook it, or the veggies might lose their crunch!
Print
Pepper Chicken Veggie Stir Fry: 7 Steps to Deliciousness
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
- Diet: Low Calorie
Description
A quick and healthy stir fry with chicken and vegetables.
Ingredients
- 1 lb chicken breast, sliced
- 2 cups mixed bell peppers, sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add garlic and ginger, and sauté for 1 minute.
- Add sliced chicken and cook until browned.
- Add bell peppers, broccoli, and carrots.
- Pour in soy sauce, and stir well.
- Cook until vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot.
Notes
- Use any vegetables you prefer.
- Adjust soy sauce based on your taste.
Nutrition
- Serving Size: 1 plate
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Pepper Chicken Veggie Stir Fry