Quick Chicken and Vegetable Stir-Fry

This quick stir-fry is packed with lean protein and colorful vegetables, making it a perfectly balanced, high-protein meal that comes together in minutes.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 2 tablespoons vegetable oil · 233 kcal in the whole recipe
• 1/2 cup carrots, peeled and thinly sliced · 17 kcal in the whole recipe
• 1/2 cup celery, thinly sliced · 7 kcal in the whole recipe
• 1/4 cup onion, cut into strips · 15 kcal in the whole recipe
• 1 green bell pepper, cut into strips · 26 kcal in the whole recipe
• 1 tablespoon garlic, finely chopped · 20 kcal in the whole recipe
• 1 tablespoon ginger, finely chopped (optional)
• 1 pound cooked chicken, skin removed and sliced into strips · 749 kcal in the whole recipe
• 1/2 teaspoon sugar · 7 kcal in the whole recipe
• 3 tablespoons reduced-sodium soy sauce · 24 kcal in the whole recipe
• 3 cups cooked white or brown rice · 391 kcal in the whole recipe

Method

1. Heat the vegetable oil in a large pan or wok over high heat.

   

2. Add the carrots, celery, onion, green pepper, garlic, and ginger (if using) to the hot pan. Stir-fry for 3 to 4 minutes until the vegetables are tender-crisp and the garlic is fragrant.

   

3. Stir in the cooked chicken, sugar, and soy sauce. Toss everything together and cook for about 1 to 2 minutes until heated through.

   

4. Serve the hot stir-fry immediately over a bed of cooked rice.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.