This chicken and vegetable stir fry is a quick way to get a fresh, balanced dinner on the table. Tender slices of chicken cook with crisp peppers and carrots while garlic and ginger build a simple savory sauce that pulls everything together.
It’s light, flavorful, and fast enough for a busy weeknight when you still want something homemade.
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1. Heat 1 tbsp olive oil in a large wok or skillet over medium-high heat until shimmering.
2. Add 1 lb boneless skinless chicken breasts, thinly sliced, in a single layer. Cook 4-5 minutes until internal temperature reaches 165°F and chicken is firm. Remove and set aside.
3. Add 1 cup sliced bell peppers and 1 cup sliced carrots (peeled) to the pan. Cook 4-5 minutes until vegetables are tender-crisp.
4. Add 2 cloves minced garlic and 1 tbsp minced ginger. Cook 30 seconds until fragrant.
5. Return chicken to pan. Add 3 tbsp soy sauce and 1 tbsp rice vinegar.
6. Stir and simmer 2-3 minutes until sauce thickens slightly and coats chicken and vegetables.
7. Season with salt and pepper to taste.
8. Finish with 2 tbsp chopped fresh cilantro off heat.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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