Perfectly Balanced Stir-Fried Chicken & Vegetables Recipe

Stir-frying is one of the most versatile cooking techniques that can transform simple ingredients into a delicious and nutritious meal. This recipe for stir-fried chicken and vegetables focuses on creating a harmonious balance between savory, sweet, and sour flavors to please everyone at your table.

Prep Time: 25 minutes | Cooking Time: 10 minutes | Servings: 4-6 people

• 1 pound chicken breast or thighs, cut into bite-sized pieces
• 2 tablespoons soy sauce (or tamari for a gluten-free option)
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup broccoli florets
• 1/4 cup chicken broth or water
• 2 tablespoons rice vinegar (or white wine for a sweeter taste)
• 1 tablespoon sugar (optional)
• Salt and pepper to taste
• Optional garnish: sesame seeds, green onions, or fresh herbs like parsley or cilantro

To start preparing this stir-fried chicken dish, first marinate the chicken pieces. In a mixing bowl, combine soy sauce, cornstarch, minced garlic, and sesame oil. Add the chicken into the mixture and mix well to coat evenly. Let it sit for about 10 minutes while you prepare the vegetables.

While the chicken is marinating, slice the bell pepper into strips, julienne the carrot, and cut the broccoli florets if they are large enough. Set aside these prepared ingredients on a separate plate.

In a small bowl or measuring cup, mix together the chicken broth, rice vinegar (or white wine), sugar, salt, and pepper to create your sauce. This sauce will be used to thicken and flavor the dish during cooking.

Once you have finished preparing all ingredients, preheat your wok or large skillet over medium-high heat for 2-3 minutes. Add sesame oil to the pan and swirl it around until fully coated. Then carefully add the chicken pieces one at a time without overcrowding the pan; this prevents steaming instead of browning.

Let the chicken cook undisturbed for about 3-4 minutes before flipping over to sear both sides properly. Once all sides are nicely browned, remove the cooked chicken from the wok and place it back on a clean plate.

Next, add the vegetables into the hot oil in small batches; this ensures even cooking without making the dish soggy. Stir-fry each vegetable type for approximately 2 minutes or until they reach your desired tenderness level but still retain some crispness. You can toss in the bell peppers first followed by carrots and finally broccoli so that no one ingredient overpowers another.

When all the vegetables are ready, return the cooked chicken to the pan along with any accumulated juices from its plate. Pour the sauce mixture evenly over everything and stir gently but thoroughly until the sauce thickens and coats every bite nicely. The cooking process here should not exceed an additional 2-3 minutes.

For garnishing purposes, sprinkle sesame seeds or chopped green onions across the top of your dish as soon as it comes off heat. Optional: Serve with steamed jasmine rice or quinoa for a complete meal experience.

Tips & Variations

1. Serve hot: To enhance flavors, let the stir-fried chicken and vegetables cool slightly before serving. This allows the juices to redistribute within the dish while maintaining freshness.
2. Vary protein sources: Replace chicken with shrimp, beef, pork, or tofu for a different twist on this classic recipe.
3. Tweak seasonings: Adjust soy sauce quantity according to preference; those who enjoy more umami might want to add extra. Similarly, play around with the vinegar and sugar levels if you prefer less sour or sweeter profiles.

This stir-fried chicken and vegetable recipe offers a delightful way to enjoy a balanced meal rich in protein and essential vitamins found within various vegetables used here. Whether served as part of a larger spread at an informal gathering or enjoyed alone for lunch, it promises satisfying results every time.