20-Minute Chicken Vegetable Stir-Fry
Ingredients
Chicken + Veggies
-
1
tablespoon
olive oil
-
1 to 2
pounds
boneless skinless chicken breasts, cubed or cut into thin strips
-
to taste
salt and pepper
-
8
ounces
baby bella or white button mushrooms, quartered
-
1 to 2
red bell peppers, cut into strips or bite-size pieces
-
1
medium yellow or red onion, halved and sliced
-
3
cups
fresh broccoli florets
-
2
cloves
garlic, minced
-
2
teaspoons
grated fresh ginger
Sauce
-
½
cup
BBQ sauce
-
⅓
cup
low-sodium soy sauce
-
2 to 3
tablespoons
pure maple syrup
-
¼
cup
chicken broth, veggie broth or water
For Serving
-
to taste
hot cooked rice or quinoa
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat until hot.
- Season chicken with salt and pepper, add to skillet in a single layer, and cook without stirring for 30 seconds.
- Flip chicken and stir until cooked through, about 4-5 minutes.
- Remove chicken from skillet, keeping any excess oil or juices.
- Add mushrooms, peppers, onions, and broccoli to the skillet. Cook for 1-2 minutes.
- Add garlic and ginger, cooking until vegetables are crisp-tender, about 5-7 minutes.
- Return chicken to the skillet.
- Whisk together sauce ingredients and pour over chicken and veggies. Cook until hot and bubbly.
- Serve over hot cooked rice or quinoa.
Nutrition Facts (estimated)
Servings
6
Calories
299
Total fat
7g
Total carbohydrates
23g
Total protein
36g
Sodium
949mg
Cholesterol
97mg
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