Chicken, green bean and rainbow veges stir-fry

Are you ready to tantalize your taste buds with a burst of colors and flavors? Look no further than this delectable Chicken, Green Bean, and Rainbow Veges Stir-Fry recipe. Not only is it a culinary delight, but it’s also a wholesome, nutritious meal that’s quick and easy to prepare. Say goodbye to bland dinners and hello to a vibrant, healthy feast!

Ingredients for Chicken, green bean and rainbow veges stir-fry

You’ll need:

• 2 boneless, skinless chicken breasts (450g)
• 2 cups green beans, washed and trimmed (250g)
• 1 red bell pepper, thinly sliced (150g)
• 1 yellow bell pepper, thinly sliced (150g)
• 1 orange bell pepper, thinly sliced (150g)
• 1 small red onion, thinly sliced (100g)
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper to taste

Preparation Time

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes

Serves 2

Nutritional Facts (Per Serving)

• Calories: 350 kcal
• Protein: 28g
• Carbohydrates: 24g
• Fiber: 7g
• Sugars: 10g
• Fat: 16g
• Saturated Fat: 2g
• Cholesterol: 66mg
• Sodium: 980mg
• Potassium: 883mg
• Vitamin A: 129%
• Vitamin C: 387%
• Calcium: 9%
• Iron: 15%

Instructions

1. Prepare the Chicken
   • Slice the chicken breasts into thin strips.
   • In a small bowl, mix 1 tablespoon of soy sauce, 1/2 tablespoon of oyster sauce, and cornstarch.
   • Marinate the chicken strips in this mixture for 10 minutes.
2. Heat the Wok
   • Place a wok or a large skillet over high heat.
   • Add 1 tablespoon of vegetable oil and swirl it around to coat the wok.
3. Stir-Fry the Chicken
   • Once the oil is hot, add the marinated chicken to the wok.
   • Stir-fry the chicken for about 3-4 minutes or until it’s no longer pink.
   • Remove the chicken from the wok and set it aside.
4. Cook the Vegetables
   • Add the remaining 1 tablespoon of vegetable oil to the wok.
   • Toss in the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
   • Add the green beans, red, yellow, and orange bell peppers, and red onion to the wok.
   • Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
5. Combine Everything
   • Return the cooked chicken to the wok with the vegetables.
   • Drizzle in the remaining 1 tablespoon of soy sauce and 1/2 tablespoon of oyster sauce.
   • Sprinkle in the red pepper flakes for a touch of heat.
   • Season with salt and pepper to taste.
   • Toss everything together and stir-fry for an additional 2 minutes to combine the flavors.
6. Serve and Enjoy
   • Your Chicken, Green Bean, and Rainbow Veges Stir-Fry are ready to serve.
   • Divide it into two portions, garnish with a few sesame seeds or fresh cilantro if desired.
   • Serve it hot, and relish the explosion of flavors!

Tips

1. Prep in Advance: You can slice and marinate the chicken in the morning, making dinnertime a breeze.
2. Veggie Variations: Feel free to swap out or add any vegetables you love. Broccoli, snap peas, or mushrooms are great choices.
3. Sauce Sensation: Adjust the sauce to your taste. Add more soy sauce for saltiness or a drizzle of honey for sweetness.
4. Texture Twist: For a crunchier texture, stir-fry the veggies a bit longer. If you prefer them tender, reduce the cooking time.
5. Serve with: This stir-fry pairs perfectly with steamed jasmine rice or even a bed of fluffy quinoa.

Conclusion

There you have it, a mouthwatering Chicken, Green Bean, and Rainbow Veges Stir-Fry that’s not only delicious but also packed with nutrients. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is a winner. It’s a colorful, flavorful dish that’s bound to satisfy your taste buds and keep you coming back for more. So, roll up your sleeves, chop those veggies, and stir-fry your way to a healthy and scrumptious meal!

Chicken, Green Bean, and Rainbow Veges Stir-Fry recipe

Are you ready to tantalize your taste buds with a burst of colors and flavors? Look no further than this delectable Chicken, Green Bean, and Rainbow Veges Stir-Fry recipe. Not only is it a culinary delight, but it’s also a wholesome, nutritious meal that’s quick and easy to prepare. Say goodbye to bland dinners and hello to a vibrant, healthy feast!

5 from 1 vote

Print Share Email Tweet Pin

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Nutritions

Nutrition Facts

Chicken, Green Bean, and Rainbow Veges Stir-Fry recipe

Amount per Serving

Calories

350

% Daily Value*

Cholesterol

 

66

mg

22

%

Sodium

 

980

mg

43

%

Potassium

 

883

mg

25

%

Carbohydrates

 

24

g

8

%

Fiber

 

7

g

29

%

Protein

 

28

g

56

%

Vitamin A

 

129

IU

3

%

Vitamin C

 

387

mg

469

%

Calcium

 

9

mg

1

%

Iron

 

15

mg

83

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 2 boneless skinless chicken breasts (450g)
• 2 cups green beans washed and trimmed (250g)
• 1 red bell pepper thinly sliced (150g)
• 1 yellow bell pepper thinly sliced (150g)
• 1 orange bell pepper thinly sliced (150g)
• 1 small red onion thinly sliced (100g)
• 2 cloves garlic minced
• 1- inch piece of fresh ginger minced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon cornstarch
• ½ teaspoon red pepper flakes adjust to taste
• Salt and pepper to taste

Instructions

• In a small bowl, mix 1 tablespoon of soy sauce, 1/2 tablespoon of oyster sauce, and cornstarch.
• Marinate the chicken strips in this mixture for 10 minutes.
• Heat the Wok
• Place a wok or a large skillet over high heat.
• Add 1 tablespoon of vegetable oil and swirl it around to coat the wok.
• Stir-Fry the Chicken
• Once the oil is hot, add the marinated chicken to the wok.
• Stir-fry the chicken for about 3-4 minutes or until it’s no longer pink.
• Remove the chicken from the wok and set it aside.
• Cook the Vegetables
• Add the remaining 1 tablespoon of vegetable oil to the wok.
• Toss in the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
• Add the green beans, red, yellow, and orange bell peppers, and red onion to the wok.
• Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
• Combine Everything
• Return the cooked chicken to the wok with the vegetables.
• Drizzle in the remaining 1 tablespoon of soy sauce and 1/2 tablespoon of oyster sauce.
• Sprinkle in the red pepper flakes for a touch of heat.
• Season with salt and pepper to taste.
• Toss everything together and stir-fry for an additional 2 minutes to combine the flavors.
• Serve and Enjoy
• Your Chicken, Green Bean, and Rainbow Veges Stir-Fry are ready to serve.
• Divide it into two portions, garnish with a few sesame seeds or fresh cilantro if desired.
• Serve it hot, and relish the explosion of flavors!

Notes

Prep in Advance: You can slice and marinate the chicken in the morning, making dinnertime a breeze.

Veggie Variations: Feel free to swap out or add any vegetables you love. Broccoli, snap peas, or mushrooms are great choices.

Sauce Sensation: Adjust the sauce to your taste. Add more soy sauce for saltiness or a drizzle of honey for sweetness.

Texture Twist: For a crunchier texture, stir-fry the veggies a bit longer. If you prefer them tender, reduce the cooking time.

Serve with: This stir-fry pairs perfectly with steamed jasmine rice or even a bed of fluffy quinoa.

Conclusion
There you have it, a mouthwatering Chicken, Green Bean, and Rainbow Veges Stir-Fry that’s not only delicious but also packed with nutrients. Whether you’re a seasoned chef or a novice in the kitchen, this recipe is a winner. It’s a colorful, flavorful dish that’s bound to satisfy your taste buds and keep you coming back for more. So, roll up your sleeves, chop those veggies, and stir-fry your way to a healthy and scrumptious meal!