Stir-fried Chicken with Vegetables and Rice
A quick and colorful stir-fry with tender chicken, crisp broccoli, carrots, bell peppers, onions, and peas, served over fluffy rice. Perfect for a busy weeknight.
- Total time
- 25 min
- Servings
- 4
- Calories
- 420
- Protein
- 35g
Ingredients
- 1 lb chicken breast
- 2 cups broccoli florets
- 1 medium carrot
- 1 medium bell pepper
- 1 medium onion
- 1 cup frozen peas
Instructions
- 1
Cook 1 cup rice according to package directions; keep warm.
- 2
Slice 1 lb chicken breast into thin strips. Heat 2 tbsp oil in a large skillet over high heat. Add chicken and stir-fry until golden and cooked through, about 5-6 minutes. Remove and set aside.
- 3
In the same skillet, add 1 sliced onion, 1 sliced bell pepper, 1 julienned carrot, and 2 cups broccoli florets. Stir-fry over medium-high heat until crisp-tender, about 5 minutes.
- 4
Return chicken to skillet. Add 1 cup frozen peas and 3 tbsp soy sauce. Stir-fry for 2 minutes until everything is hot and well-coated.
- 5
Serve the stir-fry over the cooked rice.
Tools you’ll need
- Large skillet or wok
- Cutting board
- Knife
- Pot for rice
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