Weeknight Chicken and Veggie Stir-Fry

Name: Weeknight Chicken and Veggie Stir-Fry
Prep time: 1 h 45 min
Cook time: 20 min
Total time: 2 h 5 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 0.5 lb Bean Sprouts; 0.5 lb Broccoli; 2 whole Celery; 1.5 lb Chicken Breast; 2 tbsp Fresh Ginger; 0.5 lb Green Beans; 0.5 lb Green Cabbage; 7 whole Green Onion; 0.5 cup Minced Garlic; 0.5 tsp Salt; 2 whole Sliced Carrots; 0.5 lb Sliced Mushrooms; 1.5 cups Stir-Fry Sauce; 2 tbsp Toasted Sesame Seeds; 2 tbsp Vegetable Oil; 16 oz Water Chestnut

Dinner 🍽️Lunch 🥪 Chinese 🇨🇳 High-Protein 💪Halal 🕌Comfort-Food

Weeknight Chicken and Veggie Stir-Fry combines juicy bite-size chicken with a colorful mix of crisp-tender vegetables, all coated in a balanced, garlicky sauce with warm ginger and nutty sesame. It’s bright, crunchy, and satisfying without feeling heavy. Serve it hot for a quick family dinner or a fresh alternative to takeout any night of the week.

Prep1 hr 45 mins
Cook20 mins
Serves6
DifficultyEasy

1

Heat oil in a large wok over high heat.
2

Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt.
3

Cook, stirring often, until the vegetables are tender to your taste and the chicken is no longer pink inside and the juices run clear, 20 to 30 minutes.