Chicken and Vegetable Stir-fry
A mouthwatering, colorful dinner loaded with healthy protein and veggies, all prepared in one skillet. You won’t want to miss this dish! Quick, easy, and delicious.
Servings 4
Calories 334.3kcal
Ingredients
- 1½ lb chicken breast
- ½ teaspoon paprika
- 2 tablespoons oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 large onion sliced
- ½ tablespoon minced ginger
- 2 cloves garlic minced
- 1 habanero pepper minced
- 1½ tablespoons cornstarch
- 1½ cups chicken stock divided
- 2 tablespoons soy sauce
- salt and black pepper to taste
- Fresh parsley for garnish, optional
Instructions
- Cut the chicken breasts into bite-sized chunks. Clean them if you prefer, then pat dry thoroughly.
- In a bowl, season the chicken with salt, black pepper, and paprika. Set aside.
- Heat the oil in a large pan over medium-high heat. Add the chicken chunks and cook for about 3 to 4 minutes on each side until golden brown. Remove from the pan and set aside if needed.
- In the same pan, add the sliced bell peppers, onions, minced ginger, garlic, and habanero pepper. Sauté for 1–2 minutes until fragrant and slightly tender.
- In a small bowl, mix the cornstarch with about 1½ tablespoons of chicken stock. Stir until smooth and lump-free.
- Pour the remaining chicken stock, soy sauce, and cornstarch slurry into the pan. Stir well and return the chicken to the pan. Cook for about 5 minutes, or until the sauce thickens and coats the chicken evenly.
- Taste and adjust seasoning if needed. Garnish with fresh parsley, and serve hot over white rice, noodles, or your favorite side.
Nutrition
Calories: 334.3kcal | Carbohydrates: 13.2g | Protein: 40.4g | Fat: 12.7g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 6.3g | Trans Fat: 0.05g | Cholesterol: 111.6mg | Sodium: 833mg | Potassium: 921.4mg | Fiber: 1.9g | Sugar: 4.9g | Vitamin A: 1242.9IU | Vitamin C: 70.4mg | Calcium: 28.2mg | Iron: 1.4mg