Colorful Chicken Stir-Fry with Veggies and Rice
This colorful stir-fry combines juicy chicken, bell peppers, broccoli, carrots, and onions tossed in a light garlic-herb sauce — served over fluffy rice. It’s vibrant, packed with nutrients, and brings Mediterranean simplicity to classic stir-fry flavors.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 2–3
Ingredients
For the Chicken Marinade:
1 lb (450g) boneless chicken breast or thighs, sliced thinly
1 tbsp olive oil
2 garlic cloves, minced
1 tbsp soy sauce
1 tbsp lemon juice
Salt & pepper, to taste
For the Stir-Fry Vegetables:
1 tbsp olive oil
1 small red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 medium carrot, julienned or thinly sliced
½ red onion, sliced
½ zucchini, sliced
1 tbsp water
For the Sauce:
2 tbsp soy sauce
1 tbsp honey or maple syrup
1 tbsp rice vinegar or lemon juice
½ tsp sesame oil
1 tsp cornstarch mixed with 2 tbsp water
For Serving:
2 cups cooked jasmine rice, brown rice, or basmati rice
Fresh parsley, basil, or sesame seeds for garnish
Lemon wedges
Instructions
1. Marinate the Chicken
In a bowl, combine olive oil, garlic, soy sauce, lemon juice, salt, and pepper.
Add sliced chicken and toss to coat.
Marinate for 10–15 minutes while you prep the vegetables.
2. Cook the Chicken
Heat a large skillet or wok over medium-high heat.
Add chicken and stir-fry for 5–6 minutes, until lightly golden and cooked through.
Remove from the pan and set aside.
3. Stir-Fry the Vegetables
In the same skillet, add a little olive oil if needed.
Add all the vegetables and cook for 5–6 minutes, stirring frequently.
Add a splash of water to help them soften slightly while staying crisp.
4. Add Sauce & Combine
In a small bowl, whisk together soy sauce, honey, vinegar, sesame oil, and cornstarch slurry.
Pour the sauce into the pan with veggies.
Return the chicken and toss everything to coat evenly.
Cook for 1–2 minutes until the sauce slightly thickens and becomes glossy.
5. Serve
Spoon over warm rice in bowls.
Garnish with chopped parsley, sesame seeds, and a squeeze of fresh lemon juice.
Notes & Tips
You can substitute chicken with shrimp, tofu, or turkey.
Add more color by including snap peas, cherry tomatoes, or corn.
For a lighter version, serve over cauliflower rice or quinoa.
Add a sprinkle of feta or olives for a Mediterranean twist.
Frequently Asked Questions
Q: Can I meal prep this dish?
A: Yes! Store stir-fry and rice separately in airtight containers. It reheats well in 2–3 days.
Q: Can I make it spicy?
A: Add chili flakes or a drizzle of sriracha for gentle heat without overpowering the fresh flavors.
Q: Can I skip cornstarch?
A: Yes, just simmer the sauce a bit longer to thicken naturally.
Nutritional Information
Calories: 470
Protein: 38g
Carbohydrates: 46g
Fat: 14g
Fiber: 5g
Sodium: 480mg