With a dinner this colorful you know it has to be healthy…healthy and delicious! Chicken Stir-Fry is not only packed with veggies though, it is also packed with flavor. Between the zesty stir fry sauce and the shredded chicken, even the pickiest of eaters will be asking for seconds!
Baking and Prepping
One thing I really love about chicken stir-fry is how quick it is to make. I like to bake the chicken in the oven for about 20 minutes. Make SURE to use a meat thermometer to ensure the internal temperature is at 165 °F. A meat thermometer is the only sure way to make sure that the chicken isn’t undercooked.
So while the chicken is baking for 20 minutes..everything can be prepped and readied!
While the chicken is baking, you can prepare your stir-fry sauce. I prefer using the this recipe that I created. It’s so thick and flavorful and it coats all of the food without it running off in a watery mess. It really makes this dinner taste like it came from an authentic Chinese restaurant!
Delicious and Fresh Veggies
The veggies for your chicken stir-fry should also be prepped during this time. Make sure to wash them all thoroughly and then chop and slice! To ensure that the carrots cook at the same speed as the other veggies, cut them fairly thin. Otherwise your other veggies will get done first and you’ll end up with hard carrots. Besides, I think the thinner carrots taste better!
To get the cut and consistency you see above, I use my food processor. Just wash and peel your carrot and then run it through the thin slicing blade. It’s so quick and easy and gives perfect results.
A little aside on bell peppers
Also a note on bell peppers. You can use whichever color of bell pepper you have on hand with a few notes in mind. All bell peppers come from the same plant but two big factors determine the color and taste change. Those two factors are when they are harvested and their degree of ripening.
All bell peppers start off green which is the least ripe version of the pepper. This also makes them the least sweet of all the peppers. The peppers then ripen to yellow and then orange. These peppers are at the midpoint of ripening and are considerably sweeter than green peppers.
Last of all, once the pepper has completely ripened it turns red. This is the sweetest the pepper will get and also ends up with the most nutrients.
So keep this in mind as you are choosing your colors of bell peppers. Making all the peppers green will give you a dish that lacks some of the sweetness you would have got from other peppers. But using all red might end up a little too sweet depending on your taste. Mix and match however you’d like and a good colorful combination is sure to yield yummy results!
Don’t Talk the Talk If you Can’t Wok the Wok
Cook your veggies in a wok to provide ample room and even temperatures. If you don’t have a wok, a cast iron skillet works great too. The up side of using a cast iron skillet is that it has SO many uses.
Cook the onions, bell peppers, mushrooms and carrots for about 5-7 minutes. Then add the broccoli. It’s important to not add the broccoli with the other veggies or it will cook too quickly and leave you with mushy broccoli.
Once you add the broccoli, cook for another 5-7 minutes to allow it to get tender. By now your chicken should be coming out of the oven and ready to be added. Shred or roughly chop your chicken. Again, I use the food processor for this step to get beautifully shredded chicken.
Toss the chicken into the wok with the veggies and then add the stir fry sauce. Stir everything well making sure to coat all the veggies and chicken in the sauce. Serve you chicken stir-fry over a bed of white rice and don’t forget the chopsticks!