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In today’s fast-paced world, finding a meal that is both quick to prepare and packed with flavor can feel like a tall order. Enter the Quick One-Pan Chicken and Veggie Stir-Fry: a delightful dish that brings together tender chicken and a vibrant medley of fresh vegetables in a single, easy-to-clean pan. This recipe not only satisfies your hunger but also nourishes your body with wholesome ingredients. Perfect for busy weeknights, this stir-fry is a go-to option that doesn’t compromise on taste or nutrition.

Quick One-Pan Chicken and Veggie Stir-Fry

Looking for a quick and nutritious meal? Try this Quick One-Pan Chicken and Veggie Stir-Fry! With tender chicken, colorful vegetables, and a delicious soy-honey sauce, you can whip up a satisfying dish in just one pan. Perfect for busy weeknights, this recipe not only saves time on cleanup but also promotes healthy eating with lean protein and a variety of vitamins. Enjoy flavorful home-cooked meals without the hassle and make this stir-fry a family favorite!
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Ingredients
  

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

2 tablespoons low-sodium soy sauce

1 tablespoon honey

2 tablespoons vegetable oil (divided)

1 cup colorful bell peppers, sliced (mix of red, yellow, and green)

1 cup broccoli florets

1 cup snap peas, trimmed

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1 teaspoon sesame oil

Salt and black pepper, to taste

Cooked rice or quinoa, for serving

Optional: Sesame seeds and chopped green onions for garnish

Instructions
 

Marinate the Chicken: In a medium mixing bowl, combine the thinly sliced chicken breast with the low-sodium soy sauce and honey. Stir gently to ensure all pieces are well coated. Allow the chicken to marinate for approximately 10 minutes while you prepare the vegetables.

    Prep the Vegetables: During the marination process, thoroughly wash and slice the bell peppers into strips, cut the broccoli into small florets, and trim the snap peas. Set these prepped vegetables aside for quicker cooking.

      Cook the Chicken: In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Once hot, add the marinated chicken, spreading it out into a single layer. Sauté the chicken for about 5-7 minutes or until it is golden brown and fully cooked, stirring occasionally for even cooking. Once cooked, carefully remove the chicken from the pan and set it aside.

        Stir-Fry the Vegetables: In the same pan, pour in the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, sautéing for about 30 seconds or until they become fragrant. Next, incorporate the bell peppers, broccoli, and snap peas. Cook for 4-5 minutes, stirring frequently, until the vegetables are vibrant and tender-crisp.

          Combine Everything: Add the cooked chicken back into the pan with the vegetables. Drizzle with sesame oil and season with salt and black pepper to taste. Gently stir to combine, heating everything through for an additional 2 minutes.

            Serve: Spoon the savory chicken and veggie stir-fry over a generous bed of cooked rice or quinoa. For a decorative touch, sprinkle with sesame seeds and garnish with chopped green onions, if desired.

              Prep Time, Total Time, Servings: 10 mins | 25 mins | Serves 4