Easy Chicken & Vegetable Stir-Fry
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House of Nash Eats · by Amy Nash★ 5.0 (5)

Easy Chicken & Vegetable Stir-Fry

NUTRITION · PER SERVING35M COOK
CAL 21%·PRO 62%
CARBS 34G33% OF CAL
6G FIBER18G OTHER10G TOTAL SUGAR
FAT 18G40% OF CAL
2G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender chicken and crisp vegetables in a savory stir-fry sauce with optional sriracha heat. A healthy, easy weeknight dinner with lots of vegetables.

mainchinesestir frychickendairy free
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Nutrition & ingredients

Ingredients

serves 4
  • 1 lb. boneless skinless chicken breasts (cut into 1-inch chunks)
  • Salt & pepper
  • 4 Tablespoons oil (divided)
  • 1 Tablespoon garlic (minced)
  • 1 Tablespoon green onions (chopped with green part reserved for garnish)
  • 2 carrots (sliced into discs)
  • 1 cup broccoli florets (microwave with damp paper towel for 2 minutes before adding)
  • 1 red or yellow pepper (chopped into bite-size chunks)
  • 3-4 baby bok choy
  • 1 cup sugar snap peas
  • 2 cans water chestnuts (drained)
  • 1 cup zucchini (sliced into discs or half-moons)
  • 3 cloves garlic (minced)
  • 3 Tablespoons soy sauce
  • 1 Tablespoon rice vinegar
  • 1 Tablespoon brown sugar
  • 1/2 cup chicken broth or water
  • 1 1/2 Tablespoons cornstarch
  • 1 Tablespoon sriracha (optional)
  • Roasted peanuts (chopped for garnish)
PREP
15M
SODIUM
1082MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.