Chicken and vegetable stir-fry
Recipe shopping list — copy the items into Valedo.
Serves 6 with rice. Use a 14-inch wok or 6-qt sauté pan so the chicken and vegetables sear without crowding.
Ingredients
Long-grain white rice
2 cups
Water
Divided.
3 1/2 cups
Kosher salt
1/2 tsp
Low-sodium soy sauce
1/3 cup
Brown sugar
1 tbsp
Rice vinegar
2 tbsp
Toasted sesame oil
2 tsp
Cornstarch
2 tbsp
Vegetable oil
Divided.
3 tbsp
Boneless skinless chicken breasts
Cut into 1-inch pieces.
1 1/2 lb
Broccoli florets
4 cups
Red bell peppers
Sliced.
2 medium
Carrots
Thinly sliced.
2 medium
Garlic
Minced.
3 cloves
Fresh ginger
Grated.
1 tbsp
Green onions
Sliced.
4
How to make it
- Combine the rice, 3 cups water, and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce the heat, and cook for 15 minutes. Rest off the heat for 10 minutes.
- Whisk the soy sauce, 1/2 cup water, brown sugar, rice vinegar, sesame oil, and cornstarch until smooth.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Cook the chicken in two batches, using another tablespoon oil for the second batch, until each piece reaches 165°F. Transfer it to a plate.
- Add the remaining tablespoon oil. Cook the broccoli, bell peppers, and carrots for 5 minutes. Add the garlic and ginger and cook for 30 seconds.
- Return the chicken, pour in the sauce, and boil for 1 to 2 minutes until glossy. Serve over the rice with green onions.
Who this list is for
This checklist is for anyone making a chicken and vegetable stir-fry that serves six, especially if you want to cook everything in one large wok or sauté pan. It’s a good fit for families or meal preppers who like balanced dinners with protein, vegetables, and rice.
How to use this list
Start by scanning your kitchen for staples like long-grain white rice, low-sodium soy sauce, and vegetable oil. Work through the list from grains (rice, water, kosher salt) to sauces (soy sauce, brown sugar, rice vinegar, toasted sesame oil, cornstarch), then proteins (boneless skinless chicken breasts), and finally the produce (broccoli florets, red bell peppers, carrots, garlic, fresh ginger, green onions). Cross off what you already have to keep your trip efficient and avoid duplicates.
Common mistakes OR What to skip
Don’t overcrowd the pan—use a 14-inch wok or 6-quart sauté pan as suggested, or cook in batches. Avoid skipping cornstarch; it thickens the sauce and gives a glossy finish. Don’t swap out fresh ginger or garlic for powder unless you have no other option—the flavor won’t be the same. Skip extra salt; the soy sauce covers it.
What is on this list
You’ll shop for long-grain white rice, water, kosher salt, low-sodium soy sauce, brown sugar, rice vinegar, toasted sesame oil, cornstarch, and vegetable oil. For the main ingredients, get boneless skinless chicken breasts, broccoli florets, red bell peppers, carrots, garlic, fresh ginger, and green onions. Cross off any staples you already have at home.
Before you go
Before shopping, check your pantry for rice, soy sauce, and oils. After shopping, refrigerate chicken and vegetables promptly. On cooking day, prep all vegetables and cut chicken before heating the pan. Have everything measured and ready—stir-fry moves fast once you start.
FAQ
Who is "Chicken and vegetable stir-fry" for?
This checklist is for anyone making a chicken and vegetable stir-fry that serves six, especially if you want to cook everything in one large wok or sauté pan. It’s a good fit for families or meal preppers who like balanced dinners with protein, vegetables, and rice.
How should I use "Chicken and vegetable stir-fry"?
Start by scanning your kitchen for staples like long-grain white rice, low-sodium soy sauce, and vegetable oil. Work through the list from grains (rice, water, kosher salt) to sauces (soy sauce, brown sugar, rice vinegar, toasted sesame oil, cornstarch), then proteins (boneless skinless chicken breasts), and finally the produce (broccoli florets, red bell p…
What should I skip or avoid with "Chicken and vegetable stir-fry"?
Don’t overcrowd the pan—use a 14-inch wok or 6-quart sauté pan as suggested, or cook in batches. Avoid skipping cornstarch; it thickens the sauce and gives a glossy finish. Don’t swap out fresh ginger or garlic for powder unless you have no other option—the flavor won’t be the same. Skip extra salt; the soy sauce covers it.
What is on the "Chicken and vegetable stir-fry" list?
You’ll shop for long-grain white rice, water, kosher salt, low-sodium soy sauce, brown sugar, rice vinegar, toasted sesame oil, cornstarch, and vegetable oil. For the main ingredients, get boneless skinless chicken breasts, broccoli florets, red bell peppers, carrots, garlic, fresh ginger, and green onions. Cross off any staples you already have at home.
What should I do before I go?
Before shopping, check your pantry for rice, soy sauce, and oils. After shopping, refrigerate chicken and vegetables promptly. On cooking day, prep all vegetables and cut chicken before heating the pan. Have everything measured and ready—stir-fry moves fast once you start.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.