Chicken Veggie Stir Fry Recipe Rachael Ray Style Made Easy

If you’re on the lookout for a quick, healthy, and delicious meal, Rachael Ray’s Chicken Veggie Stir Fry is an absolute game-changer. Bursting with vibrant colors, crisp vegetables, and tender chicken, this stir fry is perfect for busy weeknights when you want something nourishing without spending hours in the kitchen.

The beauty of this recipe lies in its simplicity and flexibility—packed with wholesome ingredients and a flavorful sauce that ties everything together in just one pan.

Whether you’re a seasoned home cook or just starting out, this recipe offers a satisfying balance of protein and veggies, making it a crowd-pleaser for all ages. Plus, it’s a fantastic way to sneak in extra vegetables without sacrificing taste.

Ready to whip up a meal that’s both comforting and nutritious? Let’s dive into the details of Rachael Ray’s Chicken Veggie Stir Fry!

Why You’ll Love This Recipe

This stir fry recipe is a powerhouse of flavors and nutrition, crafted to bring out the best in every ingredient. Here’s why it stands out:

• Quick and Easy: Takes under 30 minutes from prep to plate, ideal for busy lifestyles.
• Nutritious: Loaded with fresh vegetables and lean chicken, offering a balanced meal.
• Customizable: Easy to swap or add your favorite veggies or proteins.
• Flavorful Sauce: A savory blend that enhances the natural taste of the ingredients without overpowering them.
• Minimal Cleanup: Cooked all in one skillet or wok, saving you time and effort.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons olive oil or vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup broccoli florets
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 3 green onions, sliced
• 3 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon oyster sauce (optional for added depth)
• 1 teaspoon sesame oil
• 1 tablespoon honey or maple syrup
• Salt and pepper, to taste
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening sauce)
• Sesame seeds for garnish (optional)

Equipment

• Large skillet or wok
• Cutting board
• Sharp knife
• Measuring spoons
• Mixing bowl
• Spatula or wooden spoon
• Small bowl for cornstarch slurry (optional)

Instructions

1. Prepare the chicken and vegetables: Thinly slice the chicken breasts and vegetables as described. Mince the garlic and grate the ginger for the sauce base.
2. Heat oil in a wok or large skillet: Place over medium-high heat and add the olive oil. Once hot, add the sliced chicken. Season lightly with salt and pepper and cook for 4-5 minutes, stirring occasionally until the chicken is cooked through and slightly golden. Remove chicken and set aside.
3. Sauté the aromatics: In the same pan, add a little more oil if needed. Toss in the minced garlic and grated ginger, cooking for about 30 seconds until fragrant but not burnt.
4. Add the vegetables: Start with the carrots and broccoli, stir-fry for 2 minutes. Then add bell peppers and snap peas, continuing to cook for another 3-4 minutes until vegetables are tender-crisp.
5. Return chicken to the pan: Mix the cooked chicken back with the vegetables and toss well.
6. Make the sauce: In a small bowl, combine soy sauce, oyster sauce (if using), honey, and sesame oil. Pour this mixture over the chicken and veggies.
7. Optional thickening: If you prefer a thicker sauce, stir in the cornstarch slurry and cook for an additional 1-2 minutes, stirring constantly until the sauce thickens.
8. Finish and garnish: Add sliced green onions and give everything a final toss. Sprinkle with sesame seeds if desired.
9. Serve immediately: Enjoy your stir fry hot with steamed rice or noodles.

Tips & Variations

“To keep your veggies vibrant and crisp, cook them on high heat and avoid overcrowding the pan.”

• Protein swaps: Use tofu, shrimp, or beef strips instead of chicken for variety.
• Vegetable options: Try adding mushrooms, zucchini, baby corn, or water chestnuts.
• Spice it up: Add red pepper flakes or a drizzle of Sriracha for a spicy kick.
• Gluten-free adjustments: Use tamari instead of soy sauce, and make sure oyster sauce is gluten-free or omit it.
• Make it vegan: Replace chicken with tofu or tempeh and use vegan oyster sauce or mushroom sauce.

Nutrition Facts

Serving Suggestions

This chicken veggie stir fry pairs wonderfully with steamed jasmine rice or brown rice for a wholesome meal. You can also serve it over cooked quinoa or noodles like soba or rice noodles for a different texture and flavor profile.

For a low-carb option, try serving it with cauliflower rice.

Complement your meal with a light soup or salad on the side. For instance, try a refreshing cucumber salad or a miso soup to keep the meal balanced and satisfying.

Don’t forget to garnish with fresh herbs like cilantro or basil for an extra burst of flavor!

Looking for more vibrant vegetable recipes? Check out Peruvian Vegetable Recipes for Flavorful Healthy Meals or warm up with a Low Calorie Vegetable Soup Recipe for Healthy Eating.

If you want a delicious dessert after your stir fry, try the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

Conclusion

Rachael Ray’s Chicken Veggie Stir Fry is a fantastic recipe that brings together the best of convenience, nutrition, and taste. The vibrant mix of fresh vegetables combined with tender chicken and a savory sauce makes this dish a perfect go-to for any busy day.

It’s easy enough for weeknight dinners but flavorful enough to impress guests. With endless variations and simple ingredients, you can customize it to suit your preferences or what’s in your fridge.

Whether you’re new to stir frying or a seasoned pro, this recipe is a wonderful way to enjoy a wholesome, colorful meal that fuels your body and pleases your palate. Give it a try, and you might find it becoming a staple in your recipe rotation!

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