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Stir Fry Chicken with Veggies

This Stir-Fry Chicken with Veggies is one of those dependable, weeknight dinners that comes together fast and doesn’t ask much of you. Tender chicken, crisp veggies, and a simple savory sauce make it comforting without being heavy — and the best part is you’re cooking with intention, setting some aside now so tomorrow’s dinner is already halfway done.
Serving Size 4

Ingredients

  • 2 lbs chicken breast diced
  • 2 heads broccoli
  • 3 bell peppers
  • 4 carrots
  • 2 tablespoons cooking oil
  • ⅓ cup soy sauce or teriyaki
  • 2 cloves garlic

Instructions

  • Cook rice according to package directions. Set aside — you’ll use it for both meals.
  • Heat oil in a large skillet or wok over medium-high heat.
  • Add chicken and cook until lightly browned and cooked through.
  • Add garlic, broccoli, bell peppers, and carrots. Stir-fry 5–7 minutes until veggies are tender but still crisp.
  • Pour in soy sauce or teriyaki and toss to coat.
  • Before serving, set aside about 2½–3 cups of the chicken and veggie mixture for Meal 2.
  • Serve remaining stir-fry over rice.

Notes

Stretch It Tip: Put the saved portion straight into a container and into the fridge so it doesn’t mysteriously disappear. We’ve all been there.