Here’s a simple and healthy recipe for Chicken Strips with Vegetables—quick to cook and full of flavor 🍗🥦🥕
Ingredients (Serves 2–3)
- 2 large chicken breasts, cut into strips
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small zucchini, sliced
- 1 cup broccoli florets
- 1 small carrot, julienned
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp olive oil or vegetable oil
- 1 tsp sesame oil (optional)
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- Optional garnish: sesame seeds, chopped green onions
Instructions
1. Prepare the Chicken
- Cut chicken into thin strips
- Season with salt and pepper
2. Cook the Chicken
- Heat oil in a large skillet or wok over medium-high heat
- Add chicken strips and stir-fry for 4–5 minutes until lightly golden and cooked through
- Remove chicken and set aside
3. Cook the Vegetables
- In the same pan, add garlic and stir-fry for 30 seconds
- Add carrots, bell peppers, zucchini, and broccoli
- Stir-fry 4–5 minutes until vegetables are tender-crisp
4. Combine
- Return chicken to the pan
- Add soy sauce and sesame oil
- Toss everything together for 1–2 minutes so the sauce coats the chicken and vegetables
5. Serve
- Serve immediately over steamed rice, quinoa, or noodles
- Garnish with sesame seeds or green onions if desired
Tips & Variations
- Spicy version: Add chili flakes or Sriracha sauce
- Sweet-savory: Mix 1 tsp honey with the soy sauce for a glaze
- Low-carb: Serve without rice or noodles for a lighter dish
- Add nuts: Cashews or peanuts give extra crunch
If you want, I can also give a sheet-pan version where chicken strips and vegetables are roasted together in the oven for even easier cleanup and caramelized flavor.
Do you want me to share that version?
