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–+ servings
Stir fry with chicken, broccoli, red and yellow bell peppers, and carrots in a black bowl

Chicken and Vegetable Stir-Fry

A quick and nutritious stir-fry perfect for Ramadan dinners. Ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: dinner
Cuisine: Asian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir-Fry
  • 1 lb boneless chicken breast cut into thin strips
  • 2 tbsp vegetable oil
  • 2 cloves garlic minced
  • 1 cup broccoli florets
  • 1 cup bell peppers sliced
  • 1 cup carrots julienned
For the Sauce
  • 3 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp ginger grated

Equipment

  • Wok or large skillet
  • Wooden spoon

Method
 

  1. Heat oil in a wok or large skillet over medium-high heat.
  2. Add chicken and cook until no longer pink, about 5 minutes. Remove and set aside.
  3. In the same pan, add garlic, broccoli, bell peppers, and carrots. Stir-fry for 3-4 minutes.
  4. Return chicken to the pan. Add soy sauce, honey, and ginger. Stir to combine and cook for 2 minutes.
  5. Serve hot with rice or noodles.

Nutrition

Calories: 280kcalCarbohydrates: 18gProtein: 26gFat: 12gSaturated Fat: 2gCholesterol: 65mgSodium: 720mgPotassium: 480mgFiber: 3gSugar: 8gVitamin A: 120IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

For extra flavor, add a dash of sesame oil before serving.

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